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Lemon Tiramisu Recipe
Ben Carraoli

Lemon Tiramisu Recipe

I absolutely love making desserts that feel fancy but are surprisingly easy, and this Lemon Tiramisu quickly became one of my favorites. I remember the first time I made it—I couldn’t believe how fresh, creamy, and bright it tasted with that perfect hint of lemon. Each layer of lemon-soaked ladyfingers and whipped mascarpone just melts in your mouth.
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Total Time 2 hours 40 minutes
Ingredients Method Notes

Ingredients
  

  • 4 large egg yolks – for a smooth rich curd
  • 2/3 cup granulated sugar 134g – balances the tartness of lemon
  • 1 Tablespoon lemon zest 6g, about 1 lemon – adds fragrant citrus aroma
  • 1/3 cup lemon juice 80mL, fresh squeezed – fresh juice works best, bottled can taste dull
  • Pinch of salt – enhances flavor
  • 6 Tablespoons unsalted butter 85g, room temperature – makes the curd silky
  • 3/4 cup lemon juice 180mL, fresh squeezed – ensures a bright lemon flavor
  • 1 cup water 240mL – dilutes the syrup for dipping ladyfingers
  • 1/2 cup granulated sugar 100g – sweetens the syrup
  • 1/4 cup limoncello 60mL, optional – adds a boozy depth
  • 8 oz mascarpone cheese 226g, room temperature – creates creamy layers
  • 1 Tablespoon lemon zest 6g – boosts citrus flavor
  • 1 1/2 cups heavy whipping cream 360mL – whipped to soft peaks for airy texture
  • 1 package ladyfingers 7 oz, ~24 pieces – Savoiardi brand works best
  • White chocolate grated (optional) – for garnish and a touch of elegance

Method
 

  1. Start by whisking egg yolks, sugar, lemon zest, and lemon juice in a heat-proof bowl. Place the bowl over simmering water and stir constantly until the mixture thickens. Finish by folding in butter for a smooth, glossy curd.
  2. Combine lemon juice, water, and sugar in a small saucepan. Bring to a boil for about 5 minutes, then remove from heat and stir in limoncello if desired. This syrup gives the ladyfingers a tangy, sweet soak.
  3. Beat mascarpone with lemon zest until smooth. Gently fold in whipped cream, taking care not to over-mix. You want fluffy, airy layers that complement the citrusy syrup and curd.
  4. Quickly dip each ladyfinger into the syrup and line the bottom of your pan. Spread half the mascarpone mixture on top, then layer lemon curd. Repeat with another layer of soaked ladyfingers and remaining mascarpone. Chill for at least 2 hours or overnight.
  5. Before serving, sprinkle grated white chocolate on top for a beautiful finish. You can also add a thin twist of lemon zest for extra color

Notes

  • I always use fresh lemons for the brightest flavor. Bottled juice just doesn’t compare.
  • Make sure mascarpone is at room temperature before whipping—it blends easier and prevents lumps.
  • Don’t over-soak ladyfingers; a quick dip prevents sogginess while still absorbing the syrup.
  • Chill overnight when possible—it helps layers set and flavors meld beautifully.