Try a zesty twist on a classic dessert with this Lemon Tiramisu recipe! Perfect for those looking to try a refreshing variation of the traditional Italian favourite, this dish combines the creamy, dreamy texture of tiramisu with a bright lemony kick, making it an irresistible treat for any occasion.
In This Post:
Recipe Overview
This lemon tiramisu is a delightful fusion of rich and creamy textures with a burst of citrusy freshness.
Imagine the traditional tiramisu’s luscious layers, now interspersed with a tangy lemon curd that adds a sweet and tart dimension to each bite. The key ingredients – mascarpone cheese, ladyfingers, and limoncello – work in harmony to create a dessert that’s simultaneously fluffy, creamy, and zesty.
Tiramisu, meaning “pick me up” in Italian, does just that with this vibrant lemon version that’s sure to lift your spirits and tantalise your taste buds.
This recipe is NOT gluten-free or sugar-free, it’s got all the goods and I love it. Having said that, you could use sugar-free sweeteners partially. I have some links to gluten-free and keto ladyfingers below. I also provide an alcohol-free alternative to limoncello in the recipe notes below.
👉 If you’re looking for more no-bake desserts, check out my strawberry cheesecake bars (grain-free, low-carb), coconut yoghurt panna cotta and chocolate hazelnut fudge brownies (also low-carb). My citrus cake is a great paleo/grain-free sponge cake alternative.
What You’ll Need
Here is some key ingredients you need to make this lemon tiramisu recipe:
- Lemon curd is a vital component, offering a bright and tangy flavour and needs egg yolks, butter, lemon juice, zest, vanilla and sugar. Orange or lime zest can be used for a different citrus twist.
- Mascarpone cheese: Provides the classic, rich, and creamy tiramisu texture. Cream cheese mixed with a bit of heavy cream can be a suitable alternative.
- Ladyfingers: The base for the layers, soaking up the limoncello for a moist texture. Sponge cake or even biscuits can be used if ladyfingers are unavailable. Here is a recipe for gluten-free ladyfingers and one for keto ladyfingers.
- Limoncello: Adds a unique, zesty lemon liqueur flavour. Substitute: Lemon juice mixed with a bit of sugar syrup can be used for a non-alcoholic version.
How To Make Lemon Tiramisu
Find the full list of ingredients, nutritional info, and instructions in the recipe card below. Here are some step-by-step pictures to guide you along.
Make Lemon Curd
Make Lemon Cream
Assemble the cake
Recipe Tips
- Constantly stir the lemon curd while cooking to prevent curdling. If it does curdle, it’s best to start over.
- Dip ladyfingers in limoncello quickly to avoid them becoming too soggy or disintegrating.
- The recipe uses salted butter. Unsalted butter may be used instead. If used, add a slightly heaped ⅛ tsp to the recipe.
Serving Suggestions
- Garnish with a sprinkle of lemon zest or powdered sugar for an extra touch of elegance.
- Serve chilled as a refreshing end to a meal, perfect for summer gatherings or special occasions.
- You could add a scoop of vanilla ice cream but it’s perfect as is.
Storage
- Store the Lemon Tiramisu in an airtight container in the refrigerator.
- It’s best enjoyed within 4 days, ensuring the flavours and texture remain fresh and delightful.
Full Recipe
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
Creamy, smooth, rich, sweet, fluffy and zesty lemon tiramisu. Layered between rows of limoncello-dipped lady fingers. Topped with a sweet and tart lemon curd.
Lemon curd:
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In a medium sized saucepan combine sugar, lemon juice, egg yolks, vanilla and salt. Whisk constantly over medium-high heat for 10 minutes, or until thickened. Once thickened, remove from heat and stir in the butter until melted. Transfer the mixture to a separate bowl and cool completely.
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Cover with plastic wrap – making sure the plastic wrap is resting on top of the custard, then place into the fridge to chill until ready to use.
Filling:
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In the bowl of a stand mixer fitted with a paddle attachment combine mascarpone cheese, powdered sugar, vanilla and salt. Beat together on medium speed for 2 minutes, until smooth.
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Transfer the mixture into a separate bowl. Use the same stand mixer bowl to whisk the heavy cream on medium-high speed for about 3 minutes, until stiff.
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Remove the mixing bowl from the stand mixer and add in the mascarpone mixture. Fold in using a rubber spatula. Add half of the lemon curd to the bowl and fold in using a rubber spatula.
Alcohol-free limoncello alternative
- It’s essentially a homemade lemon syrup. It will capture the essence of limoncello’s bright lemon flavour without the alcohol content. This syrup can be used to infuse the ladyfingers in your cake with a delightful lemony taste.
- You will need 1 cup water, 1 cup sugar, zest of 2 lemons, 3/4 cup lemon juice.
- In a small saucepan, combine the water, sugar, and lemon zest. Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves. Once the sugar is dissolved, reduce the heat and simmer for about 5 minutes to infuse the zest’s flavour into the syrup. After simmering, remove the saucepan from heat and stir in the fresh lemon juice. Allow the syrup to cool to room temperature. Then, strain it to remove the zest. This step ensures a smooth syrup.
- Pour the syrup into a clean bottle or jar and store it in the refrigerator. It can be used as needed for recipes, drinks, or desserts.
Calories: 680kcal | Carbohydrates: 48g | Protein: 9g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 259mg | Sodium: 224mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 1679IU | Vitamin C: 6mg | Calcium: 126mg | Iron: 1mg