Here’s a balanced, not-too-sweet, ultra-lemony version.
🍋 Lemon Tiramisu
Ingredients (serves 6–8)
Lemon Syrup
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¾ cup water
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½ cup sugar
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Zest of 2 lemons
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⅓ cup fresh lemon juice
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2 tbsp limoncello (optional)
Cream Layer
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1 cup heavy cream, cold
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8 oz (225 g) mascarpone
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⅓ cup powdered sugar
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1 tsp vanilla extract
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Zest of 1 lemon
Assembly
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1 package ladyfingers (savoiardi)
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Extra lemon zest or white chocolate shavings (optional)
Instructions
1️⃣ Lemon syrup
Simmer water, sugar, and lemon zest for 3–4 minutes until dissolved.
Remove from heat, stir in lemon juice and limoncello. Cool completely.
2️⃣ Cream layer
Whip cream to soft peaks.
In another bowl, beat mascarpone, powdered sugar, vanilla, and lemon zest until smooth.
Fold whipped cream gently into mascarpone mixture.
3️⃣ Assemble
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Quickly dip ladyfingers into cooled lemon syrup (don’t soak!)
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Arrange a layer in a dish
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Spread half the cream
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Repeat layers
4️⃣ Chill
Cover and refrigerate at least 4 hours (overnight is best).
To Serve
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Dust lightly with powdered sugar
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Garnish with lemon zest, mint, or white chocolate curls
Pro Tips 🍋
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Use fresh lemons only — bottled juice dulls the flavor.
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Mascarpone should be cool, not cold, to avoid curdling.
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Balance matters: if lemons are very tart, add 1–2 tbsp extra sugar to syrup.
Variations
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No alcohol: skip limoncello, add a splash of vanilla
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Extra creamy: add an extra 2–3 tbsp mascarpone
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Berry lemon tiramisu: add a layer of crushed raspberries or blueberries
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Individual jars: perfect for parties
If you want a lighter yogurt-based version, egg-based Italian style, or a no-bake 10-minute shortcut, I’ve got you 🍰🍋