Go Back
–+ servings
Lemon Tiramisu

Lemon Tiramisu

The Crispy Chef
This refreshing Lemon Tiramisu recipe is a citrusy twist on the Italian classic. Made with lemon syrup, mascarpone filling, and ladyfingers, it’s light, tangy, and indulgent. Perfect for summer gatherings and make-ahead desserts!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine Italian
Servings 9
Calories 375 kcal

Equipment

  • Mixing bowls
  • Electric mixer or hand whisk
  • Saucepan
  • 8x8-inch dish
  • Spatula
  • Zester
  • Plastic wrap

Ingredients
  

For the Lemon Syrup:

  • 3/4 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • 2 tbsp lemon zest
  • 1/4 cup limoncello optional – or sub lemon extract/more juice

For the Mascarpone Filling:

  • 16 oz mascarpone cheese room temperature
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract

For Assembly:

  • 24 –30 ladyfinger cookies
  • 2 tbsp powdered sugar for dusting
  • Extra lemon zest for garnish

Instructions
 

Make Lemon Syrup

  • In a saucepan, combine lemon juice, sugar, and zest. Heat until sugar dissolves (about 3–5 minutes). Remove from heat, stir in limoncello if using, and let cool to room temperature.

Prepare Mascarpone Filling

  • Beat mascarpone until smooth. Add powdered sugar, lemon zest, and vanilla extract. Mix until combined. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the mascarpone mixture.

Assemble Tiramisu

  • Quickly dip ladyfingers in lemon syrup (2–3 seconds per side) and layer in the bottom of an 8×8 dish. Spread half the mascarpone mixture over. Repeat with remaining dipped ladyfingers and top with the rest of the filling.

Chill and Serve

  • Cover and refrigerate for at least 4 hours (preferably overnight). Dust with powdered sugar and garnish with lemon zest before serving.

Notes

Make it gluten-free: Use gluten-free ladyfingers.
Make it vegan: Substitute dairy-free cream cheese and coconut cream for the mascarpone and cream.
Variations: Add berries, coconut, white chocolate, or try Meyer lemons or lavender-infused syrup for unique twists.
Make ahead: Best made 1 day in advance.
Freezer-friendly: Freeze up to 3 months, thaw overnight.

Nutrition

Calories: 375kcalCarbohydrates: 32gProtein: 5gFat: 26g
Keyword Lemon Tiramisu
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!