Lemon Tiramisu

Hello friends,

Here’s a recipe that will delight you during these hot days we’ve been having! (But don’t worry… You can absolutely make it when it’s chilly too!!)

I’ve had this idea in my head for a while. I finally took the time to make it and, honestly, what a treat!! Seriously, what a treat!

So here it is: lemon tiramisu!

Several tiramisu recipes already on the blog

This isn’t my first rodeo when it comes to tiramisu. I think it might be one of my favorite desserts, especially when the idea of turning on the oven makes me sweat… 😉 So here’s a little reminder of the recipes already available here:

• the classic tiramisu
• the apricot charlotte, tiramisu style
• the rolled tiramisu
• the speculoos and roasted mango tiramisu
• the tiramisu crêpe cake
• the strawberry tiramisu
• and the Christmas tiramisu yule log

Lemon was definitely missing from this list. So I’m fixing that right now!

The freshness of citrus in this lemon tiramisu

Lemon tiramisu is a delicious twist on the famous Italian dessert, loved for its freshness and lightness. Unlike the traditional coffee and cocoa version, lemon tiramisu relies on the citrus’ tanginess and zest to awaken the taste buds and add a sunny touch to the end of a meal. It’s an ideal dessert for spring and summer, when you crave fruitier, lighter flavors.

In a lemon tiramisu, every bite is a perfect balance of sweetness and tang. The smooth mascarpone pairs wonderfully with the zesty lemon flavor, often enhanced with a splash of limoncello, the famous Italian lemon liqueur, which adds an extra aromatic and authentic note. I didn’t use it this time, but feel free to add it. Let me know in the comments if you do!

The ladyfingers are usually soaked in a lemon-infused syrup, giving the dessert its soft, airy texture while extending that refreshing sensation in every mouthful.

A look that’s hard to resist

Lemon tiramisu is also loved for its elegant look: its light color, dotted with bright yellow zest, instantly suggests indulgence and freshness. Served in individual glasses (like I did) or in a large dish to share, it always makes a statement at a festive table or a friendly meal.

Although inspired by a classic recipe, this dessert surprises guests with its unique flavor. It’s especially popular with those who find traditional tiramisu too rich or too strong in coffee. Here, the lemon’s acidity perfectly balances the mascarpone’s richness, for an airy and refreshing result.

This lemon tiramisu is an invitation to travel: it combines Italian tradition with a zesty modern twist, for a dessert that radiates good vibes and summer lightness. Impossible to resist!

How I created this lemon tiramisu

I wanted to keep it simple: simple to make and simple in taste. I wanted a lemon tiramisu with clear, delicious flavors. And I can tell you, I nailed it! It’s really good…

So I simply based it on my two go-to recipes: the classic tiramisu and lemon curd. The perfect balance between sweet and tangy. Honestly, it’s amazing.

My tasting tip

This dessert is great because it’s pretty easy to make, it doesn’t require baking (except for the lemon curd, which is really quick), and it’s super refreshing! If you want a neat presentation, use a piping bag. Otherwise, you can assemble it by layering with a small spatula.

In both cases, I recommend letting your preparations chill well in the fridge and letting your tiramisu rest for a few hours (or even overnight) before serving. The flavors will develop beautifully — it will be so much better…

The utensils you’ll need

A saucepan,

A fine mesh sieve,

A whisk,

A mixing bowl or large salad bowl,

An electric whisk or stand mixer with whisk attachment for the whipped cream,

A rubber spatula,

A spatula or piping bag,

And some glasses or a large dish.

There you go, I think you’re all set to make your own lemon tiramisu!

The recipe, Chef!

Print Recipe

Lemon Tiramisu

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dessert – Italian

Serves: 8 Difficulty: Easy Price: $

Prep Time: 30 min + 14 hours – Cooking Time: 10 min

Ingredients

• Lemon Curd
• 2 lemons
• 40 g butter
• 1 egg
• 1 egg yolk
• 100 g sugar
• 1 sheet of gelatin
• Lemon Syrup
• 5 slices of lemon
• 25 g sugar
• 200 ml water
• Tiramisu Cream
• 250 g cold mascarpone
• 110 g light brown sugar
• 4 egg yolks
• 200 g heavy cream
• 1 tablespoon powdered sugar
• 250 g ladyfinger biscuits
• Decoration
• A few lemon slices
• A few basil or mint leaves

Instructions

Lemon Curd

1

Soak the gelatin sheet in cold water.

2

Zest the lemons and juice them.

3

Pour the lemon juice into a saucepan along with the zest, sugar, and butter. Cook for 3 minutes over medium heat (3 out of 6), whisking constantly.

4

Whisk together the egg and the yolk, then add them to the mixture while continuing to whisk. Increase the heat slightly (4 out of 6) and whisk more vigorously for about 2 minutes. The curd should start to thicken.

5

Remove from heat.

6

Strain the curd through a fine sieve to remove any solids.

7

Add the softened gelatin sheet (quickly pat dry on a paper towel) and mix for a few seconds.

8

Let the lemon curd cool to room temperature, then refrigerate.

9

1 sheet of gelatin

Lemon Syrup

10

Place all the ingredients in a saucepan.

11

Bring to a boil, then immediately lower the heat and simmer gently for 10 minutes.

12

Let cool to room temperature, then chill in the fridge.

Tiramisu Cream

13

Place the mascarpone in a large mixing bowl, loosen it slightly with a whisk, and keep it chilled.

14

Add the brown sugar to the egg yolks and whisk vigorously for 5 to 6 minutes using a mixer. The mixture should become pale and fluffy.

15

Add this to the mascarpone and whisk until smooth and well combined.

16

Return to the fridge.

17

Whip the heavy cream and powdered sugar until stiff peaks form.

18

Using a spatula, gently fold the whipped cream into the mascarpone mixture.

19

Refrigerate for 1 to 2 hours.

20

After 2 hours, quickly dip the ladyfingers in the well-chilled lemon syrup and arrange them in your dish in a single, gap-free layer.

21

Cover with a layer of cream.

22

Add a layer of lemon curd.

23

Add another layer of syrup-soaked ladyfingers and finish with the remaining tiramisu cream.

24

Refrigerate for at least 12 hours before serving.

25

When ready to serve, decorate your lemon tiramisu with lemon slices and a few basil or mint leaves.