Lemon Tiramisu

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Creamy, tart, tangy, and ridiculously tasty, this homemade lemon tiramisu is made with luscious layers of mascarpone cream, bright lemon curd and limoncello soaked lady fingers.

Homemade Lemon Tiramisu

If classic tiramisu is a cozy night in with a cappuccino, this Lemon Tiramisu is a sun-drenched Italian vacation with an Aperol spritz in hand. It’s creamy, tangy, bright, and a little boozy…AKA the perfect spin on tiramisu for summer.

Instead of espresso and cocoa, we’re layering ladyfingers with a zingy lemon soak (hello limoncello), tangy lemon curd, and a dreamy mascarpone cream. The result? A dessert that’s both elegant and playful, perfect for dinner parties or prepping to sneak spoonfuls from the fridge all week.

What ingredients will you need to make homemade lemon tiramisu?

The ingredient list looks fancy but it’s actually very straightforward. Here’s everything you’ll need to make your sunshiney tiramisu dreams come true:

Mascarpone cheese – soft, rich, and essential for tiramisu.
Heavy cream – whipped for cloud-like volume.
Granulated sugar – just enough sweetness.
Vanilla extract – to round everything out.
Lemon curd – homemade or store-bought, no judgment here.
Limoncello – the boozy soak that keeps this tiramisu light and refreshing.
Fresh lemon juice & zest – for an extra pop of citrus flavor.
Ladyfingers – sturdy enough to soak, but delicate enough to melt in your mouth.

Tips for the Perfect No-Bake Lemon Tiramisu

Tiramisu is one of those desserts that looks fancy but is secretly easy—especially when you know a few insider tricks:

Don’t over-soak the ladyfingers: A quick dip in the limoncello mixture is all they need. Too long and they’ll get soggy (and no one wants a mushy layer).
Chill overnight: The flavors develop and the layers set as it chills. Patience = the most delicious payoff.
Garnish before serving: A little zest or powdered sugar right before serving makes it feel restaurant-level fancy.

Why You’ll Love This Lemon Tiramisu

If you’re not already sold, here’s why this dessert deserves a permanent spot in your repertoire:

A refreshing twist on a beloved Italian classic.

The perfect balance of creamy, tart, and sweet.

No baking required—just layering and chilling.

A guaranteed crowd-pleaser that feels fancy but takes minimal effort.

How to Prep Ahead for Easy Assembly

One of the best parts of tiramisu is that it actually gets better as it sits. That means it’s basically begging to be made ahead of time. Here’s how to make your life easier:

Make the lemon curd in advance: It keeps for up to a week in the fridge. P.S. Not up for making it homemade? No problem. You can find some incredible premade lemon curds at your local grocery store, specialty food shop, or online. We love the Trader Joe’s one or this one which you can snag on Amazon!
Make the limoncello syrup ahead of time: You’ll need to make the mascarpone cream the day of for best results, but you can make the lemon soak for the lady fingers about 3 days in advance! Just keep it in the fridge until ready to use!
Assemble the full tiramisu the night before: Cover and refrigerate overnight so the flavors can mingle.

Happy baking, my friends!

XXX

For the limoncello syrup

1/2 cup fresh lemon juice

1/4 cup granulated sugar

1/4 cup limoncello

Splash of vanilla extract

For the tiramisu

4 large eggs

2/3 cup granulated sugar, divided

16 ounces mascarpone, cold from the fridge

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 teaspoon lemon extract

1/2 teaspoon salt

2 packages lady fingers (14 ounces total)

1 cup lemon curd

Instructions

First, make the limoncello syrup. Combine the lemon juice and sugar in a microwave safe bowl and microwave until the sugar has fully melted, 30 seconds to 1 minute depending on the strength of your microwave. Add the limoncello and vanilla extract and stir to combine. Set aside.
Next, make the tiramisu. Separate the egg whites from the yolks. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and place the yolks in a small bowl for later. Beat the egg whites on high speed until frothy, then keep the mixer going as you stream in ⅓ cup of the granulated sugar. Continue beating on high speed until your meringue forms stiff peaks, 3 to 5 minutes. Use a silicone spatula to scrape the meringue into a large bowl and set aside.
Add the reserved egg yolks and remaining ⅓ cup granulated sugar into the stand mixer bowl (no need to clean it). Beat on high speed (still using the whisk attachment) until light and pale in color, about 2 minutes.
Stop the mixer, scrape down the sides and bottom of the bowl, then add in the mascarpone, lemon zest, lemon extract, vanilla extract, and salt and whisk until combined, about 20 seconds. Remove the bowl from the stand mixer.
Scrape half of the meringue into the bowl with the egg yolk mixture. Use a silicone spatula to fold gently to combine. Add in the remaining half of the meringue and fold until no streaks of meringue remain. Spread a thin coating of this mascarpone cream on the bottom of the baking pan.
Assemble the tiramisu. Dunk the lady fingers into the limoncello mixture on both sides, making sure to really saturate them and place them in a single layer in the bottom of the baking pan. Top with about ⅓ cup of lemon curd and use an offset spatula or the back of a spoon to spread over the ladyfingers in an even layer. Use the spatula to spread about half of the mascarpone cream on top of the curd smoothing the layer as evenly as possible.
Repeat the process with another layer of soaked lady fingers. Top with another ⅓ cup of the lemon curd. Top with remaining mascarpone. If desired, drop spoonfuls of the remaining lemon curd on top and use the back of a spoon to swirl the curd into the mascarpone cream.
Place the pan, uncovered, in the fridge to set for at least 4 hours and up to overnight (if refrigerating for longer than 4 hours, refrigerate the cake uncovered for the first 4 hours, then lightly cover it with plastic wrap, being careful to not smoosh down your mascarpone cream dollops).
When you’re ready to serve, take the tiramisu out of the fridge, slice and serve!

Sofi | Broma Bakery

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