Fresh, luminous, and meltingly soft, this lemon tiramisu is the kind of no-bake dessert that feels tailor-made for spring tables and long summer evenings. The familiar mascarpone cream takes on a brighter, sunnier character with limoncello, lemon zest, and juice, while the ladyfingers, lightly soaked in citrus syrup, soften into delicate layers that almost dissolve on the tongue.
Ingredients
- Ladyfinger cookies — 300g (10.6 oz)
- Mascarpone — 500g (17.6 oz)
- Heavy cream, cold — 200ml (3/4 cup)
- Egg yolks — 3
- Sugar — 100g (1/2 cup)
- Vanilla extract — 1 tsp
- Lemons, zest and juice — 2
- Salt — 1 pinch
- Water — 200ml (3/4 cup)
- Sugar for the syrup — 60g (1/3 cup)
- Limoncello — 50ml (3 tbsp), optional
- White chocolate, for garnish, or extra lemon zest — 30g (1 oz)
How to Make Lemon Tiramisu
- Make the lemon syrup: In a small saucepan, combine the water and 60g (1/3 cup) sugar, then bring just to a gentle simmer until the sugar dissolves. Remove from the heat, add 50–80ml of fresh lemon juice and the limoncello, if using. Let cool to room temperature.
- Make the cream: Whisk the egg yolks with 100g (1/2 cup) sugar until pale and airy. Add the mascarpone, vanilla extract, finely grated zest of 1–2 lemons, 1–2 tbsp lemon juice to taste, and a pinch of salt. Mix until smooth and silky.
- In a separate bowl, whip the well-chilled cream to soft peaks, then gently fold it into the mascarpone mixture with a spatula to keep the filling light and airy.
- Assemble: Quickly dip each ladyfinger into the cooled syrup for 1–2 seconds and arrange in a single even layer in the dish. Spread over half the cream and smooth it out. Repeat with another layer of ladyfingers and the remaining cream.
- Cover with cling film and refrigerate for at least 4 hours, preferably overnight, so the layers set and the flavor deepens. Before serving, finish with white chocolate shavings and a little fresh lemon zest.
Nutritional Value per Serving
| Calories | ≈ 600 kcal |
|---|---|
| Protein | ≈ 10 g |
| Fat | ≈ 40 g |
| Saturated Fat | ≈ 24 g |
| Carbohydrates | ≈ 46 g |
| Sugar | ≈ 36 g |
| Fiber | ≈ 1 g |
| Sodium | ≈ 120 mg |
| Cholesterol | ≈ 170 mg |
Serving and Storage
Serve well chilled, slicing with a sharp knife dipped in hot water. Store covered in the refrigerator for up to 48 hours. For a lighter version, use less syrup when soaking the ladyfingers and replace part of the mascarpone with Greek yogurt 10% fat, though the texture will be a little softer.
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Tips and Variations
- Alcohol-free: Replace the limoncello with extra lemon juice or orange juice for a gentler citrus note.
- No raw eggs: Use pasteurized yolks or skip them entirely, increasing the cream to 250–300ml (1 to 1 1/4 cups); whip and fold it into the mascarpone.
- Adjust the acidity: Start with 1 tbsp of juice in the cream and add more to taste so you don’t overpower the mascarpone’s softness.
- Ladyfinger alternative: Sponge fingers or a thin vanilla sponge cake cut into strips will work well. Don’t over-soak them.
- Garnish: Instead of white chocolate, try meringue, thin strips of candied lemon, or pistachios for a contrast in texture.
Frequently Asked Questions
- Can I make it without alcohol?
- Yes. Leave out the limoncello completely and add a little more lemon or orange juice to the syrup.
- What can I use instead of ladyfingers?
- Try sponge fingers, sponge cake, savoiardi, or even plain tea biscuits. The key is to dip them quickly so the layers stay intact.
- Can I freeze lemon tiramisu?
- It’s not recommended: after thawing, the cream can lose its structure and separate. It’s best made a day ahead.
- How do I make the cream lighter?
- Make sure the cream is very cold, whip it to soft peaks, and fold it in with upward movements. Don’t overmix.
- How tart should the dessert be?
- The balance between sweetness and citrus freshness is everything. Start with a small amount of juice, then build the brightness with zest.