Lemon Tiramisu

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A slice of creamy dessert topped with whipped cream and thin strips of candied lemon zest sits on a white plate. The layered dessert appears soft and slightly crumbly. A lemon is partially visible in the background.

Zesty lemon tiramisu with mascarpone and ladyfingers, a refreshing no-bake dessert for any day

Course Dessert

Cuisine Italian

Keyword dessert, easy, Italian, ladyfingers, lemon, lemon juice, mascarpone, no bake, tiramisu

Prep Time 15

Chill Time 4

Total Time 4 15

Servings servings

Calories 527kcal

Author Ksenia Prints

Equipment

Ingredients

½ cup fresh lemon juice
2 tbsps sugar
1 teaspoon lemon zest
1 cup mascarpone cheese
½ cup heavy cream
2 tbsps powdered sugar
1 teaspoon vanilla extract
12 - 14 ladyfingers Savoiardi biscuits
½ cup whipped cream optional, for topping
½ teaspoon powdered sugar for dusting
Extra lemon zest or thin lemon slices for garnish

Instructions

Pour fresh lemon juice into a bowl and stir in the sugar and zest. Mix until the sugar dissolves fully, you’ll use this syrup to dip the ladyfingers so every bite has that bright citrus hit.
In another bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla. Beat with a hand mixer (or whisk if you prefer) until the mixture is smooth, creamy, and holds soft peaks.
Quickly dip each ladyfinger into the lemon syrup, just enough to coat them without making them soggy. Lay a single layer of dipped ladyfingers in your serving dish. Spread half the mascarpone cream over the top with a spatula. Repeat with another layer of lemon-dipped ladyfingers and the rest of the mascarpone cream, smoothing the surface for a clean finish.
Top with whipped cream if you like, dust lightly with powdered sugar, and sprinkle extra zest or arrange thin lemon slices on top. Cover the dish and refrigerate for at least 4 hours, overnight is even better for the flavors to settle.
Once chilled, slice and serve straight from the fridge. Every bite should feel light, creamy, and citrus-bright.

Notes

Nutrition