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Slice of lemon tiramisu on a plate with lemon zest and mint garnish

Lemon Tiramisu

A bright and zesty spin on classic tiramisu—layered with lemon-soaked ladyfingers and creamy mascarpone, finished with a fresh lemon twist.
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Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine Italian‑Fusion
Servings 6 servings
Calories 300 kcal

Equipment

  • Mixing bowl
  • Electric mixer
  • 9×9-inch Pan
  • Sifter

Ingredients
  

Lemon Soak

  • 1 cup fresh lemon juice about 2–3 lemons
  • 1/2 cup simple syrup equal parts sugar and water

Cream Layer

  • 8 oz mascarpone cheese softened
  • 1 cup heavy cream cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Assembly

  • 24 ladyfingers
  • 2 tbsp lemon zest for layering and garnish

Instructions
 

  • Mix lemon juice and simple syrup to create lemon soak. Set aside.
  • Beat mascarpone, powdered sugar, and vanilla until smooth.
  • Whip cold heavy cream to stiff peaks in a separate bowl, then gently fold into mascarpone mixture.
  • Dip ladyfingers briefly into lemon soak and layer half in the pan.
  • Spread half of the cream mixture over soaked ladyfingers. Sprinkle with half the lemon zest.
  • Repeat with second layer: soaked ladyfingers, cream, and remaining zest.
  • Cover and chill for at least 2 hours or overnight to let flavors meld.
  • Before serving, dust with additional lemon zest for a bright finish.

Notes

Adjust sweetness in the lemon soak depending on tartness of lemons. Use organic lemons to keep zest clean for garnish.
Keyword Lemon, No‑bake, Tiramisu