Description
Lemon Tiramisu is a bright and refreshing twist on the classic Italian dessert. Made with layers of lemon-soaked ladyfingers, creamy mascarpone filling, and a hint of citrus zest, this no-bake treat is perfect for spring and summer gatherings. It’s light, tangy, and irresistibly creamy with just the right balance of sweetness and lemony zing.
Ingredients
Mascarpone Cream
- 1 cup heavy cream (cold)
- 8 oz mascarpone cheese (room temperature)
- ½ cup granulated sugar
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Lemon Soaking Mixture
- ½ cup milk
- ¼ cup limoncello or additional lemon juice (optional)
Main Assembly
- 24–30 ladyfinger cookies (Savoiardi)
- ¾ cup prepared lemon curd (plus more for drizzling)
- Powdered sugar and extra lemon zest (for garnish)
Instructions
- Whip Cream: In a large bowl, beat the cold heavy cream until stiff peaks form and set aside.
- Prepare Mascarpone Mixture: In another bowl, whisk the mascarpone cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and creamy.
- Combine Cream and Mascarpone: Gently fold the whipped cream into the mascarpone mixture until fully combined and smooth.
- Prepare Soaking Liquid: In a shallow dish, mix the milk with limoncello or additional lemon juice to create a lemony soaking mixture for the ladyfingers.
- Assemble First Layer: Quickly dip each ladyfinger into the soaking mixture—do not soak to avoid sogginess—and arrange a layer of dipped ladyfingers evenly in an 8×8-inch dish.
- Add Mascarpone and Lemon Curd Layers: Spread half of the mascarpone mixture over the ladyfingers, then dollop and gently swirl in half of the lemon curd.
- Repeat Layers: Repeat with another layer of dipped ladyfingers, the remaining mascarpone mixture, and lemon curd, smoothing the top.
- Chill: Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and set the dessert properly.
- Garnish and Serve: Before serving, dust the top with powdered sugar and sprinkle with extra lemon zest for a fresh zingy finish.
Notes
- For a kid-friendly version, skip the limoncello and use all lemon juice or lemonade instead.
- The dessert benefits from being made a day in advance as it tastes better after chilling overnight.
