Pin it This bright and elegant Italian dessert combines tangy lemon flavors with rich mascarpone cream for a refreshing take on the classic tiramisu. The layers feature delicate ladyfingers dipped in limoncello-infused syrup, alternating with silky smooth lemon cream. The preparation comes together in just 25 minutes, requiring only 4 hours of chilling time to set perfectly. Each serving delivers a balanced blend of sweet and citrusy notes with a luxurious creamy texture that melts in your mouth.
The first time I made this, my kitchen smelled like an Italian lemon grove. I'd been craving something lighter than traditional tiramisu, something that wouldn't weigh me down on a humid July evening. When I pulled that dish from the fridge hours later, those delicate lemon-scented layers tasted like pure sunshine.
Last summer I served this at my sister's birthday dinner and watched grown adults practically lick their plates clean. My brother in law who claims he doesn't like desserts went back for seconds. Now it's the only thing anyone ever asks me to bring to gatherings.
Ingredients
- Water: Creates the perfect base for your syrup and helps the sugar dissolve smoothly
- Granulated sugar: Sweetens just enough without overpowering the bright citrus notes
- Limoncello: Adds that authentic Italian lemon essence, but fresh juice works beautifully too
- Lemon zest: Where all the aromatic oils live, so zest generously
- Heavy cream: Must be ice cold to whip up properly and give the cream its airy texture
- Powdered sugar: Dissolves easily into the whipped cream without leaving grit
- Mascarpone cheese: The luxurious Italian cheese that makes tiramisu what it is, let it soften completely
- Fresh lemon juice: Use real squeezed juice, never bottled, for the brightest flavor
- Vanilla extract: A little background warmth that rounds out the sharp lemon
- Ladyfinger biscuits: These soft Italian cookies absorb the syrup perfectly, avoid the crunchy ones
Instructions
- Make the lemon syrup:
- Combine water, sugar, and lemon zest in a small saucepan over medium heat, stirring occasionally until the sugar completely dissolves and the mixture just begins to bubble. Remove from heat, stir in the limoncello, and set aside to cool completely while you work on everything else.
- Whip the cream:
- In a large chilled bowl, beat the cold heavy cream with powdered sugar until stiff peaks form and the cream holds its shape when you lift the beaters.
- Prepare the mascarpone mixture:
- In another bowl, whisk together the softened mascarpone, lemon zest, lemon juice, and vanilla until smooth and creamy. Gently fold in the whipped cream until no white streaks remain.
- Dip the first layer:
- Quickly dip half the ladyfingers into the cooled syrup, letting them soak for just 1 to 2 seconds per side. Arrange them in a single layer in your dish, trimming to fit if necessary.
- Add the first cream layer:
- Spread half of the lemon mascarpone cream evenly over the ladyfingers, using an offset spatula or the back of a spoon to create a smooth surface.
- Build the second layer:
- Repeat dipping the remaining ladyfingers and arrange them over the first cream layer, then top with the remaining mascarpone cream, spreading it smooth.
- Chill until set:
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is even better for the flavors to meld and the texture to set perfectly.
- Garnish and serve:
- Just before serving, arrange thin lemon slices and fresh mint leaves on top for a beautiful presentation that hints at the bright flavors within.
Pin it This recipe has become my go-to when I want to impress without stress. There's something so satisfying about serving a dessert that looks elegant but came together so simply.
Making It Your Own
I've learned that lemon intensity varies based on the season and variety. Taste your syrup and cream as you go, adjusting with more zest or juice until the brightness sings without becoming overwhelming.
The Art of Assembly
Work quickly when dipping the ladyfingers, they absorb liquid fast. I like to have everything prepped and ready before I start dipping so the assembly goes smoothly and efficiently.
Serving Suggestions
This dessert shines brightest when served ice cold after a rich meal. The bright citrus cuts through and cleanses the palate beautifully.
- Let it sit at room temperature for 10 minutes before serving for the ideal texture
- Clean your knife between cuts for picture perfect slices
- Make it a day ahead for the most cohesive flavor profile
Pin it There's pure joy in watching someone take that first bright, creamy bite. This lemon tiramisu has become my signature ending to summer meals, and I think it might become yours too.
Recipe Questions & Answers
- → Can I make this without alcohol?
-
Absolutely! Replace the limoncello with additional fresh lemon juice or homemade lemonade for a family-friendly version that maintains the bright citrus flavor profile.
- → How long should I chill before serving?
-
Refrigerate for at least 4 hours, though overnight chilling yields the best texture and allows flavors to meld beautifully. The dessert needs time to set properly.
- → Can I make this gluten-free?
-
Yes! Simply substitute regular ladyfingers with gluten-free alternatives found in specialty stores. The texture and taste remain delicious.
- → How do I store leftovers?
-
Cover tightly and refrigerate for up to 3 days. The flavors actually improve overnight, making it an excellent make-ahead dessert for entertaining.
- → Can I freeze lemon tiramisu?
-
Freezing isn't recommended as the texture of the mascarpone cream may become grainy. Best enjoyed fresh within a few days of preparation.
