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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.

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)

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

Find it online: https://thefamilycooking.com/lemon-tiramisu-cake/