Description

This Easy Lemon Tiramisu is a refreshing twist on the classic Italian dessert. Made with creamy mascarpone cheese, fluffy whipped cream, tangy lemon curd, and soft ladyfinger cookies dipped in homemade lemon syrup, every bite is bursting with bright citrus flavor. Best of all, this recipe is egg-free, alcohol-free, and perfect for preparing ahead!

Ingredients

For the Ladyfinger Layers:

– 20–24 ladyfinger cookies

For the Lemon Syrup:

1 cup water
½ cup granulated sugar
2–3 tablespoons lemon juice
2–3 pieces lemon peel

For the Filling:

¾ cup heavy cream (30–35% fat)
1 lb mascarpone cheese
¾ cup icing sugar
¾ cup lemon curd, homemade or store-bought

For the Topping (Optional):

2 tablespoons lemon curd
Fresh lemon slices

Instructions

Step 1: Prepare the Lemon Syrup

Combine the water, granulated sugar, and lemon peel in a small saucepan.
Place over medium heat and bring to a gentle simmer.
Cook for approximately 5 minutes, stirring occasionally until the sugar dissolves.
Remove from heat and allow the syrup to cool.
Whisk in the lemon juice, remove the lemon peel, and transfer the syrup to a shallow bowl.

Step 2: Prepare the Mascarpone Filling

Place the heavy cream in a chilled mixing bowl.
Whip for 4–5 minutes until soft to medium peaks form.
In a separate large bowl, whisk together the mascarpone cheese and icing sugar until smooth.
Gently fold the whipped cream into the mascarpone mixture.
Add the lemon curd and fold until everything is combined. Avoid overmixing to keep the filling light and fluffy.

Step 3: Assemble the Lemon Tiramisu

Prepare a serving dish, approximately 6 x 9 inches.
Dip each ladyfinger briefly into the cooled lemon syrup, making sure not to soak them for too long.
Arrange the soaked ladyfingers in a single layer at the bottom of the dish.
Spread half of the mascarpone and lemon curd filling evenly over the cookies.
Add another layer of lemon-syrup-soaked ladyfingers.
Spread the remaining mascarpone filling over the second layer.
Drop small spoonfuls of lemon curd over the top and gently swirl with a toothpick or knife, if desired.

Step 4: Chill and Decorate

Cover the dish with plastic wrap.
Refrigerate for at least 8 hours or overnight to allow the layers to set and the flavors to blend.
Before serving, decorate with fresh lemon slices and additional lemon curd if desired.
Slice, serve chilled, and enjoy!

Notes

Serve chilled: Lemon tiramisu tastes best straight from the refrigerator because the filling becomes firmer and the flavors develop beautifully.
Garnish before serving: Add fresh lemon slices, lemon zest, or a little extra lemon curd for an attractive presentation.
Use a sharp knife: Wipe the knife between slices to create neat, clean portions.
Refrigerator storage: Cover leftovers tightly and refrigerate for up to 3 days.
Make ahead: Prepare the dessert the night before serving. The 8-hour chilling period allows the ladyfingers to soften and the mascarpone filling to set.
Avoid freezing: Freezing is not recommended because mascarpone and whipped cream can change texture after thawing.
Prevent soggy ladyfingers: Dip each cookie quickly into the lemon syrup rather than soaking it.
Keep it cold: Since this dessert contains dairy, avoid leaving it at room temperature for more than 2 hours.