Look, I get it. Traditional tiramisu is a classic for a reason. But sometimes, all that heavy coffee and cocoa flavor is just… a lot. You want something bright, something that tastes like sunshine, something that won’t put you in a food coma.
That’s where this Lemon Tiramisu comes in. It’s like the fun, zesty cousin of the original. And the best part? It’s seriously easy to make. You don’t need to be a fancy pastry chef to pull this off.
So if you’re ready for a dessert that’s light, creamy, and ridiculously good, you’re in the right place. Let’s make something awesome.
What You’ll Need
Here’s the simple stuff you need to grab from the store. Nothing too wild or hard to find, I promise.
- For the Lemon Cream:
- Mascarpone cheese
- Heavy whipping cream
- Granulated sugar
- Large egg yolks
- Fresh lemons (for juice and zest)
- A splash of vanilla extract
- For Assembling:
- Ladyfinger cookies (the hard, crunchy kind)
- Limoncello liqueur (optional, but so good)
- Cold water
- Lemon curd (store-bought is fine!)
Tools You’ll Need
You probably already have all this stuff in your kitchen. No special gadgets required.
- Mixing bowls (a couple of different sizes)
- Electric mixer (handheld or stand mixer)
- Whisk
- Spatula
- Zester or fine grater
- An 8×8 inch baking dish or a similar-sized dish
- Measuring cups and spoons
How to Make Lemon Tiramisu
Alright, let’s get this done. Just follow these steps and you’ll be golden.
Step 1: First, make the lemon cream. In a big bowl, beat the egg yolks and sugar together with your electric mixer until the mixture is pale yellow and fluffy. This takes a few minutes, so be patient.
Step 2: Add the mascarpone cheese to the egg yolk mixture. Mix it on low speed until it’s just combined. Don’t go crazy here; over-mixing can make it runny.
Step 3: In a separate, clean bowl, whip the heavy cream and vanilla extract until you get medium peaks. This means when you lift the beaters out, the cream holds its shape but the tip flops over a little.
Step 4: Gently fold the whipped cream into the mascarpone mixture. Use a spatula and go slow. Then, fold in the lemon juice and lemon zest. Your cream is done! Try not to eat it all with a spoon.
Step 5: Now, let’s get the ladyfingers ready. In a shallow dish, mix the limoncello (if you’re using it) and cold water.
Step 6: Dip each ladyfinger into the liquid for just a second or two. Don’t let them get soggy! They should be damp, not falling apart.
Step 7: Time to build this masterpiece. Place a single layer of the dipped ladyfingers in the bottom of your dish.
Step 8: Spread half of the lemon cream mixture evenly over the ladyfingers. Then, drop small spoonfuls of lemon curd over the cream and gently swirl it in with a knife.
Step 9: Add another layer of dipped ladyfingers on top. Finish it off by spreading the remaining lemon cream over the top.
Step 10: Cover the dish with plastic wrap and stick it in the fridge. It needs to chill for at least 6 hours, but overnight is even better. This lets all the flavors hang out and get to know each other.
Pro Tips
I’ve made this a ton of times, and I’ve learned a few things. Here are some tips to make sure it comes out perfect.
- Room Temp is Your Friend. Make sure your mascarpone and egg yolks aren’t ice-cold straight from the fridge. Letting them sit on the counter for about 30 minutes makes them way easier to mix into a smooth cream.
- Don’t Drown the Ladyfingers. Seriously, a quick dip is all they need. If you soak them for too long, you’ll end up with a mushy mess at the bottom of your tiramisu. Nobody wants that.
- Taste as You Go. Before you start layering, give your lemon cream a little taste. Does it need more zest? A little more sweetness? Now is the time to fix it.
Substitutions and Variations
Don’t have something? No worries. This recipe is pretty flexible.
| Ingredient | Substitution Idea | What to Expect |
|---|---|---|
| Mascarpone Cheese | Cream cheese (full-fat), softened and whipped | A slightly tangier flavor, but still delicious and creamy. |
| Limoncello | Fresh lemon juice mixed with a little sugar | A non-alcoholic version that’s still super lemony. |
| Ladyfingers | Shortbread cookies, vanilla wafers, or even pound cake slices | The texture will be different (softer), but it’ll work in a pinch. |
Want to mix it up? Try using other citrus fruits! Lime or orange zest and juice would be amazing in the cream. You could also fold in some white chocolate shavings for a little extra decadence.
Make-Ahead Tips
This dessert is perfect for making ahead. In fact, it’s better when you do.
You can make the entire tiramisu up to two days before you plan to serve it. Just keep it covered in the fridge. The extra time lets the ladyfingers soften perfectly and the flavors get even better.
Nutrition and Diet Swaps
Here is a rough idea of the nutritional info. This can change based on the brands you use and your exact portions.
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 350-450 kcal |
| Fat | 25-35g |
| Carbohydrates | 20-30g |
| Sugar | 15-25g |
| Protein | 5-8g |
Need to adjust for a specific diet? I got you.
| Diet Need | Simple Swap |
|---|---|
| Gluten-Free | Use gluten-free ladyfingers. You can find them online or in many grocery stores. |
| Lower Sugar | Reduce the sugar in the cream by a quarter. You can also use a sugar-free lemon curd. |
| Alcohol-Free | Just skip the limoncello and use a mix of lemon juice and water for dipping. |
For meal pairings, this dessert is great after a light meal like grilled fish or a big salad. It’s refreshing and won’t weigh you down.
Leftovers and Storage
If you have any leftovers (which is a big “if”), just cover the dish tightly with plastic wrap and keep it in the fridge.
It will stay good for up to 4 days. The ladyfingers will get softer each day, but it will still taste incredible. I don’t recommend freezing it, as the cream can get a weird texture when it thaws.
FAQs
Q1. My cream mixture looks lumpy. What did I do wrong?
Ans: It’s probably because your mascarpone was too cold when you mixed it. Don’t worry! Try whisking it gently by hand for a minute or two. Sometimes that smooths things out. If not, it will still taste great, the texture will just be a little different.
Q2. Can I use bottled lemon juice instead of fresh?
Ans: You can, but fresh is so much better. Bottled juice can sometimes have a bit of a weird aftertaste. Plus, you need a fresh lemon for the zest anyway, and that zest is where all the big lemon flavor comes from.
Q3. My tiramisu is watery. Help!
Ans: This usually happens for two reasons: you either over-soaked the ladyfingers, or you over-mixed the mascarpone cream. Next time, just do a super quick dip for the cookies and mix the cream on low speed until it’s just combined.
Wrapping Up
See? That wasn’t so hard. You just made an amazing Lemon Tiramisu that’s going to make everyone super happy. It’s the perfect dessert for pretty much any occasion.
Now it’s your turn. Go make it! And when you do, come back and leave a comment below. Let me know how it turned out, or if you have any questions. I’d love to hear from you.