Some desserts are just desserts. Others are an experience. This lemon tiramisu recipe is the latter—light, creamy, and infused with bright lemon flavor in every bite. It’s the no-bake lemon dessert I turn to when I want something that feels fancy without the stress of baking.
I first discovered the magic of lemon tiramisu while experimenting with leftover ladyfingers and a few overripe lemons. Coffee just didn’t feel right on that warm spring afternoon, so I followed a hunch and went citrus instead. The result? A tangy, creamy, sunshine-filled version of a classic that instantly became a family favorite.
This recipe is for anyone craving a refreshing twist on tradition. Whether you’re hosting brunch, planning a garden party, or simply in need of a mood-lifting treat, this easy lemon tiramisu with mascarpone delivers every time.
Recipe Overview
Difficulty Level: Easy
Cuisine: Italian-Inspired, Spring Dessert
Serving Size: 9 squares
Prep Time: 20 minutes
Cooking Time: None (just chill time)
What You’re Really Eating: Nutritional Snapshot
Comment: This no-bake lemon dessert is creamy, citrusy comfort that’s deceptively light.
Total Calories (per serving): 320
Protein: 5g
Carbs: 32g
Fat: 20g
Fiber: 1g
Sugar: 18g
Sodium: 90mg
Mood Boost Factor: High! Lemons naturally stimulate serotonin production and boost alertness.
Note: Stick to full-fat mascarpone for structure. Low-fat versions can turn your filling runny.
Ingredients You’ll Need for the Best Lemon Tiramisu
You don’t need a pantry full of ingredients to make this showstopper. In fact, one of the things I love about this lemon tiramisu recipe is how straightforward it is.
- 1 cup cold heavy whipping cream
- 8 oz mascarpone cheese (at room temperature)
- 1/2 cup granulated sugar
- 1 tablespoon finely grated lemon zest
- 1/3 cup freshly squeezed lemon juice (from about 2 large lemons)
- 1 teaspoon vanilla extract
- 24 ladyfingers (savoiardi style)
- 1/2 cup limoncello (optional)
- Powdered sugar, for dusting
- Extra lemon zest, lemon curls, or mint for garnish
Ingredient Tip: If you’re avoiding alcohol, mix lemon juice with a touch of honey or simple syrup for dipping.
Step-by-Step Guide to Making Lemon Tiramisu
This easy lemon tiramisu with mascarpone takes only about 20 minutes to assemble. The hardest part is waiting while it chills!
Step 1: Make the Whipped Cream
Using an electric mixer, beat the cold heavy cream until soft peaks form. Don’t overbeat—you want smooth, airy texture. Set aside in the fridge.
Step 2: Create the Lemon Mascarpone Filling
In another bowl, combine mascarpone cheese, sugar, lemon zest, lemon juice, and vanilla. Beat until smooth and creamy. This is where the magic happens—the lemon brightens the mascarpone beautifully.
Gently fold in the whipped cream using a spatula. It should look fluffy, light, and spreadable.
Step 3: Prep the Ladyfingers
Quickly dip each ladyfinger into limoncello (or lemon syrup). Dip just enough to soften the biscuit without turning it soggy. A 1-second dunk per side is plenty.
Step 4: Layer It Up
Line the bottom of an 8×8 dish with half the dipped ladyfingers. Spread half the lemon cream mixture on top and smooth it out evenly.
Repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone cream.
Step 5: Chill Time
Cover the dish with plastic wrap and refrigerate for at least 4 hours. Overnight is ideal for best flavor and texture.
Step 6: Garnish and Serve
Dust with powdered sugar before serving. Add a few curls of lemon zest or thin lemon slices on top. Fresh mint makes a lovely touch if you’re feeling extra.
Why Lemon Tiramisu Deserves a Spot in Your Recipe Box
Classic tiramisu is a rich, coffee-forward dessert perfect for cozy winter nights. But for spring and summer? This no-bake lemon dessert is a lighter, airier alternative.
It’s got everything:
- Creamy texture from the mascarpone
- A subtle tang from real lemon juice
- A hint of sweetness from the ladyfingers
- A cooling, cloud-like feel from whipped cream
Plus, it requires no oven and very little effort—making it one of the best lemon tiramisu recipes for entertaining or stress-free treats.
Easy Variations to Make It Your Own
This lemon tiramisu recipe is versatile. You can adjust it to suit your mood, your guests, or even what you have on hand.
Add a Layer of Lemon Curd
For a bold citrus punch, spread a layer of lemon curd between the ladyfingers and the cream layer.
Make a Berry Lemon Tiramisu
Layer in fresh raspberries or blueberries between the cream and the ladyfingers for a burst of fruity contrast.
Use a Trifle Dish
Assemble your lemon tiramisu in a glass bowl for stunning presentation—great for parties and potlucks.
Turn It into Individual Cups
Want a more elegant setup? Layer the ingredients in small mason jars or dessert cups for single-serve lemon tiramisu that looks as good as it tastes.
Make-Ahead and Storage Tips
This lemon tiramisu without coffee is a dream for planners. Here’s how to store and serve it right:
- Make ahead: Prep it up to 2 days in advance.
- Fridge: Store tightly wrapped for up to 3 days.
- Freezer: Not recommended—freezing will ruin the creamy texture.
- Best served: Cold, straight from the fridge.
Answers to Common Lemon Tiramisu Questions
Is this a traditional tiramisu?
Not quite! Traditional tiramisu uses coffee, cocoa, and sometimes alcohol. This is a zesty, no-bake lemon dessert twist designed for warmer seasons.
Can I use cream cheese instead of mascarpone?
Technically, yes—but it won’t taste the same. Mascarpone is smoother and less tangy. If you must sub, blend cream cheese with a bit of heavy cream to mimic the texture.
Can I use bottled lemon juice?
Fresh is best! Bottled lemon juice can taste flat or bitter. Your lemon tiramisu deserves real citrus.
What kind of ladyfingers should I buy?
Use crisp, Italian-style savoiardi. Soft sponge cake-style ones tend to fall apart too quickly when dipped.
Hosting Tip: Lemon Tiramisu for Brunch, Showers, or BBQs
This dessert isn’t just delicious—it’s a total hosting hack. Want something light and crowd-pleasing that you can make ahead? This lemon tiramisu without coffee checks every box. It’s refreshing after grilled foods, lovely with sparkling wine, and pretty enough for special occasions.
It also travels well. Just keep it chilled and covered until you’re ready to serve. You’ll be the hero of the picnic.
Final Thoughts: A Lemon Dessert You’ll Make Again and Again
If you’re tired of heavy desserts and want something cool, creamy, and full of citrus flavor, this lemon tiramisu recipe is calling your name. It’s elegant enough for company but easy enough to whip up anytime. And that combo of lemon zest, airy cream, and soft ladyfingers? Total magic.
So the next time you’ve got lemons and a little time to chill (literally), skip the oven and go for this no-bake lemon dessert. It’s one of those rare recipes that makes people pause mid-bite and say, “Wait—what is this? I need the recipe.”
Go ahead. Make it once. I promise it won’t be the last.
Lemon Tiramisu Recipe That Tastes Like Summer in Every Bite
Course: BreakfastCuisine: Italian-Inspired, Spring DessertDifficulty: Easy9
Squares20
minutes320
kcal55
minutesIngredients
1 cup cold heavy whipping cream
8 oz mascarpone cheese (at room temperature)
1/2 cup granulated sugar
1 tablespoon finely grated lemon zest
1/3 cup freshly squeezed lemon juice (from about 2 large lemons)
1 teaspoon vanilla extract
24 ladyfingers (savoiardi style)
1/2 cup limoncello (optional)
Powdered sugar, for dusting
Extra lemon zest, lemon curls, or mint for garnish
Directions
- Make the Whipped Cream
- Using an electric mixer, beat the cold heavy cream until soft peaks form. Don’t overbeat—you want smooth, airy texture. Set aside in the fridge.
- Create the Lemon Mascarpone Filling
- In another bowl, combine mascarpone cheese, sugar, lemon zest, lemon juice, and vanilla. Beat until smooth and creamy. This is where the magic happens—the lemon brightens the mascarpone beautifully.
Gently fold in the whipped cream using a spatula. It should look fluffy, light, and spreadable. - Prep the Ladyfingers
- Quickly dip each ladyfinger into limoncello (or lemon syrup). Dip just enough to soften the biscuit without turning it soggy. A 1-second dunk per side is plenty.
- Layer It Up
- Line the bottom of an 8×8 dish with half the dipped ladyfingers. Spread half the lemon cream mixture on top and smooth it out evenly.
Repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone cream. - Chill Time
- Cover the dish with plastic wrap and refrigerate for at least 4 hours. Overnight is ideal for best flavor and texture.
- Garnish and Serve
- Dust with powdered sugar before serving. Add a few curls of lemon zest or thin lemon slices on top. Fresh mint makes a lovely touch if you’re feeling extra.
Notes
- Made It? Loved It?
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