Lemon Tiramisu Cake

Why You’ll Love This Recipe

This lemon version of tiramisu is a delightful departure from the usual, offering a burst of sunny flavor in every bite. It’s incredibly easy to assemble, requires no baking, and looks as beautiful as it tastes. The balance of sweet, creamy, and tart makes it an ideal dessert for entertaining, holidays, or a light after-dinner indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ladyfinger cookies (savoiardi)
• Mascarpone cheese
• Heavy whipping cream
• Lemon zest
• Fresh lemon juice
• Powdered sugar
• Granulated sugar
• Water
• Vanilla extract
• Limoncello or lemon extract (optional, for extra flavor)
• Lemon curd (optional, for layering or topping)
• Fresh berries or mint (optional, for garnish)

Directions

1. In a small saucepan, combine water, granulated sugar, and lemon juice. Heat over medium until the sugar dissolves, then remove from heat and stir in lemon zest and optional limoncello. Let cool to room temperature.
2. In a large bowl, beat mascarpone, powdered sugar, lemon zest, and vanilla extract until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
4. Quickly dip each ladyfinger into the cooled lemon syrup and arrange in a single layer in a 9×9-inch dish or similar.
5. Spread half of the mascarpone cream mixture over the ladyfingers. Add a thin layer of lemon curd if using.
6. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
7. Smooth the top and refrigerate for at least 4–6 hours, or overnight for best flavor and texture.
8. Before serving, garnish with lemon zest, lemon slices, fresh berries, mint, or a dusting of powdered sugar if desired.

Servings and timing

This recipe makes approximately 8 to 10 servings.
Prep time: 25 minutes
Chill time: 6 hours or overnight
Total time: 6 hours 25 minutes (mostly inactive)

Variations

• Make it alcohol-free: Skip limoncello and stick with lemon juice and zest for bright flavor.
• Add fruit: Layer in fresh raspberries or blueberries for added color and flavor.
• Use lemon cake: Replace ladyfingers with slices of lemon sponge cake or pound cake.
• Make it vegan: Use dairy-free whipped topping and mascarpone alternatives with egg-free cookies.
• Try orange: Use orange juice and zest for an orange tiramisu variation.

Storage/Reheating

Store the lemon tiramisu cake covered in the refrigerator for up to 4 days.
Do not freeze, as freezing will affect the texture of the cream and ladyfingers.
Serve chilled straight from the fridge—no reheating required.

FAQs

Can I make lemon tiramisu ahead of time?

Yes, it’s best made the day before so the flavors can meld and the layers can set properly.

Do I have to use limoncello?

No, it’s optional. You can achieve great flavor with just lemon juice and zest.

What can I use instead of mascarpone?

You can use a mix of cream cheese and heavy cream, but the texture and flavor will be slightly different.

Can I use store-bought lemon curd?

Yes, store-bought lemon curd works perfectly and adds an extra tangy layer.

Are ladyfingers the same as sponge cake?

No, ladyfingers are crisp, light cookies made for tiramisu. Sponge cake can be used as an alternative but changes the texture.

How long does tiramisu need to chill?

At least 4–6 hours, but overnight chilling gives the best results and flavor.

Can I make it in individual cups?

Yes, layer the ingredients in small glasses or jars for personal-sized servings.

Can I use whipped topping instead of whipped cream?

Yes, for convenience, whipped topping can be used, but fresh whipped cream gives a better texture and flavor.

How do I keep the ladyfingers from getting too soggy?

Dip them very briefly in the syrup—just enough to soften them slightly without soaking.

Can I make this gluten-free?

Yes, use gluten-free ladyfingers, which are available in many grocery or specialty stores.

Conclusion

Lemon Tiramisu Cake is a fresh, creamy, and elegant dessert that brings a citrusy twist to a beloved classic. With layers of lemon-soaked ladyfingers and airy mascarpone cream, it’s both easy to make and hard to resist. Whether served at a dinner party or enjoyed as a midweek treat, this lemony delight is sure to brighten any occasion.

Lemon Tiramisu Cake

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Lemon Tiramisu Cake is a no-bake dessert that layers lemon syrup–soaked ladyfingers with a creamy mascarpone-lemon filling. It’s a bright, tangy twist on the classic Italian favorite, perfect for spring and summer occasions.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: undefined
• Total Time: 6 hours 25 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: No-bake
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

• 1 package ladyfinger cookies (savoiardi)
• 1 cup mascarpone cheese
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tbsp lemon zest (plus more for garnish)
• 1/4 cup fresh lemon juice
• 1/4 cup granulated sugar
• 1/2 cup water
• 1 tsp vanilla extract
• 1–2 tbsp limoncello or lemon extract (optional)
• 1/2 cup lemon curd (optional, for layering)
• Fresh berries or mint leaves (optional, for garnish)

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Instructions

1. In a small saucepan over medium heat, combine water, granulated sugar, and lemon juice. Stir until sugar dissolves. Remove from heat, stir in lemon zest and optional limoncello. Let cool.
2. In a large bowl, beat mascarpone, powdered sugar, lemon zest, and vanilla extract until smooth.
3. In a separate bowl, whip heavy cream to stiff peaks. Gently fold it into the mascarpone mixture.
4. Quickly dip each ladyfinger into the cooled lemon syrup (do not soak), and arrange a single layer in a 9×9-inch dish.
5. Spread half of the mascarpone mixture over the ladyfingers. Add a thin layer of lemon curd if using.
6. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture. Smooth the top.
7. Cover and refrigerate for at least 6 hours or overnight.
8. Before serving, garnish with lemon zest, berries, or mint if desired. Serve chilled.

Notes

• Use fresh lemon juice for the best flavor.
• Dip ladyfingers briefly to avoid soggy layers.
• This dessert is best made ahead of time to allow the flavors to meld and set properly.
• Store in the fridge for up to 4 days; do not freeze.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 18g
• Sodium: 70mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 25g
• Fiber: undefined
• Protein: 4g
• Cholesterol: 80mg