Why You’ll Love This Recipe

I adore this lemon version because it’s cheerful, elegant, and incredibly easy to make. The lemon cream gives it a zesty freshness, while the mascarpone and whipped cream create a silky, rich texture. It’s the kind of dessert that looks impressive but comes together effortlessly. I especially love serving it chilled on warm days when I want something both creamy and refreshing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Lemon Soaking Liquid:
2 cups (473.18 g) water
1 Tbsp (12 g) granulated sugar
Peel of 1 lemon
2 Tbsp halal substitute ingredient

Lemon Cream:
2 egg yolks, room temperature
40 g granulated sugar
Zest of 1 lemon
3 Tbsp (45 g) freshly squeezed lemon juice

Tiramisu Cream:
¾ cup (178.5 g) heavy whipping cream, cold
2 Tbsp (16 g) powdered sugar
250 g mascarpone cheese, cold

Base:
28–30 ladyfingers
Zest of 1 lemon

Directions

Make the soaking liquid:

1. I heat 2 cups of water, 1 tablespoon of sugar, and the peel of one lemon in a saucepan over medium heat, stirring until the sugar dissolves.

2. I remove it from the heat, stir in the halal substitute ingredient, and let it cool completely before refrigerating.

Make the lemon cream:

1. In another saucepan, I whisk together the egg yolks, sugar, and lemon zest until the mixture becomes light and frothy.

2. I place the pan over low heat and gradually add the fresh lemon juice, whisking continuously.

3. I increase the heat to medium and cook, stirring constantly, until the cream thickens to a smooth, velvety texture.

4. Once ready, I transfer the lemon cream to a bowl and let it cool completely before using.

Make the tiramisu filling:

1. I whip the cold heavy cream and powdered sugar together in a chilled bowl using an electric mixer until stiff peaks form.

2. In a separate bowl, I whisk the mascarpone cheese until fluffy, then gently fold in the cooled lemon cream until well combined.

3. I use a rubber spatula to carefully fold the whipped cream into the lemon-mascarpone mixture until it’s smooth and airy.

4. I transfer the filling into a piping bag (or use a spoon) and refrigerate it until ready to assemble.

Assemble the lemon tiramisu:

1. I pour the soaking liquid into a shallow bowl and dip half of the ladyfingers one at a time, making sure both sides are moistened but not soggy.

2. I arrange them in a single layer on the bottom of an 8-inch dish, then sprinkle with a bit of lemon zest.

3. I pipe or spread half of the lemon filling over the ladyfingers, covering them completely.

4. I repeat with another layer of soaked ladyfingers, more lemon zest, and the remaining lemon cream.

5. I smooth the top and refrigerate the tiramisu for at least 2 hours before serving so the flavors can meld together.

Servings and Timing

This recipe makes about 6 portions. It takes around 30 minutes to prepare, plus 2 hours of chilling time, for a total of 2 hours and 30 minutes. It’s the perfect make-ahead dessert for gatherings or an elegant finish to a meal.

Variations

I sometimes add a thin layer of lemon curd between the mascarpone layers for extra citrus flavor. For a lighter version, I use ricotta instead of mascarpone. I also love adding a dusting of powdered sugar or curls of lemon zest on top before serving. If I want a slightly sweeter touch, I layer in fresh raspberries or strawberries.

Storage/Reheating

I keep the tiramisu covered in the refrigerator for up to 3 days. It tastes even better after resting overnight, as the flavors develop beautifully. Since it’s a chilled dessert, I serve it straight from the fridge — no reheating needed. I don’t recommend freezing it, as the texture of the cream can change once thawed.

FAQs

What makes this tiramisu different from the classic one?

Instead of coffee and cocoa, it’s flavored with lemon, making it bright, fresh, and perfect for spring or summer.

How do I prevent the ladyfingers from getting soggy?

I dip them quickly into the soaking liquid — just enough to moisten both sides without soaking them through.

Can I use store-bought lemon curd instead of homemade lemon cream?

Yes, it’s a great shortcut if you want to save time.

Can I use whipping cream instead of heavy cream?

Yes, as long as it has enough fat (at least 30%) to hold stiff peaks when whipped.

How long should it chill before serving?

At least 2 hours, but I prefer letting it chill overnight for the best texture and flavor.

Can I make it ahead of time?

Definitely — it’s perfect for preparing a day before serving.

What can I garnish it with?

I love adding extra lemon zest, mint leaves, or even a few white chocolate shavings.

Can I use a different citrus fruit?

Yes, orange or lime variations are delicious alternatives for a twist on the classic flavor.

How long will it keep in the fridge?

Up to 3 days, stored covered to prevent it from drying out.

Conclusion

I love how this Lemon Tiramisu combines the creamy indulgence of the classic version with a refreshing citrus twist. The balance of tangy lemon and smooth mascarpone makes it light yet luxurious, and it’s so easy to prepare ahead. Whether I’m serving it at a dinner party or enjoying a quiet slice on a sunny afternoon, it always feels like a taste of pure Italian sunshine.