Lemon tiramisu is a light, bright, and oh-so-fresh dessert for sunny spring days. Nothing competes with its lip-puckering pop and contrasting richness.
It sounds a bit cliché, but this lemon tiramisu tastes like sunshine. This fruity variation is refreshing, tangy, and tart, with enough richness to satisfy any dessert craving. The lemon curd, spongy ladyfingers, and decadent cream work together to create a cohesive dessert that tastes and looks very different from the original. The bright yellow hue and citrusy aroma draw you in, while the sweet-tart flavor and varying textures ensure you stick around to savor every spoonful.
Why You'll Love Lemon Tiramisu
Layers of goodness - What can get better than lemon curd, cream, and softened cookies dipped in spirits? Yeah, I'm drawing a blank too.
Boozy boost - This lemon tiramisu recipe calls for brandy or rum to add a delicious dimension to the dessert.
Easy to eat - Okay, depending on your self-control, this could be bad; however, I'm fond of lemony desserts because they are so easy to eat. They never feel heavy or overly rich, plus the acidity from the citrus keeps the sweetness under control, which I love!
Lovely presentation - Better yet, there are several ways to go about it. You can serve tiramisu on a plate, individual dessert bowls, mini trifles, dessert glasses, and more. Lemon tiramisu presents the opportunity to play.
Lemon Tiramisu Ingredients Notes
This recipe has very few ingredients so use high-quality ingredients for the best results.
Lemon curd: Although homemade is best, store-bought is an option. I recommend that you taste it before using it in the dessert to ensure the lemon curd is tasty if you opt for store-bought. They are not all created equal. For the best result, look for store-bought lemon curd by a trusted brand made with real lemons, butter, and sugar that is creamy, velvety, and not overly sweet. I have two recipes for lemon curd; one will guarantee you'll turn out a curd that's silky and smooth, the other is almost as good but you'll save some time by making it in the microwave.
Mascarpone: This soft Italian cream cheese is smooth, milky, and slightly sweet. Don't skimp and go with the high-fat kind.
Sugar: Granulated sugar is the only way to go when making lemon tiramisu.
Ladyfingers: Using spongy, airy, and light yet sturdy ladyfingers is essential. Avoid the hard and crunchy ones. They're dipped, not soaked in lemon juice and liquor.
Liquor: Use brandy if you like vanilla, cinnamon, maple, and anise notes. On the other hand, rum, specifically white rum, is sweet with vanilla notes and tropical ones like coconut.
Eggs: Egg yolks enrich the mascarpone-based cream and lend a subtle richness to the tiramisu, while egg whites keep it airy.
How to Make Lemon Tiramisu
- Make the cream: Whip the egg whites until they form soft peaks. Once done, whip heavy cream. Afterward, beat the sugar, mascarpone, lemon curd, and egg yolks until well combined, then fold the whipped cream and egg whites into the cream mixture.
- Dip the ladyfingers: The cookies go into a mixture of fresh lemon juice, brandy/rum, and sugar.
- Assemble: Create a layer of ladyfingers at the bottom of a glass dish, springform pan, trifle dish, individual dessert glass, etc., using half of them. Spoon half of the cream mixture on top, add another layer of ladyfingers and end with the mascarpone mixture.
- Chill: Level out the top of the lemon tiramisu and chill it in the fridge for at least 8 hours for the best result.
- Serve: Garnish the lemon tiramisu as desired (a thin layer of lemon curd is excellent, as is zest) and serve.
Variations, Substitutions, and Cooking Tips
Try lime - Or orange if that's what citrus fruits you have available. The recipe is versatile.
Make mascarpone - All you need is heavy cream and lemon juice. To make it from scratch, bring cream to a simmer, whisk in lemon juice, and continuously whisk for 15 minutes to thicken. From there, transfer the pan to an ice bath to cool the mixture down quickly, strain through a sieve lined with cheesecloth, and refrigerate the cheese (covered) to set for 24 hours. The result is delicious every time.
Skip the alcohol - Use a combination of vanilla and water instead. Unsweetened pear or apple juice is another option, as is white grape juice.
Add vanilla - There's always room for a little vanilla extract, paste, or vanilla bean in dessert. Lemon tiramisu is no exception. Add it to the cream or lemon juice, liquor, and sugar mixture the ladyfingers are dipped into.
Garnish and toppings - Strawberries, raspberries or blueberries are perfect complements with lemon tiramisu. Fresh mint leaves to garnish are another wonderful addition.
How to Serve - I love to serve this tiramisu recipe in mini-dishes; here I've used mini trifles, but any mini dish would do. It's gorgeous - the photos really don't do it justice - and the clean, fresh flavors are what make it my favorite springtime dessert recipe. Be sure to get some bright, fresh berries or fresh mint leaves to use for a garnish.
Make Ahead
Lemon tiramisu is an excellent make-ahead dessert. It takes a bit of effort and is served cold, so there is no reheating, and the longer it lasts, the better it tastes.
Storage and Freezer Tips
Storing lemon tiramisu is simple: transfer it to an airtight container and refrigerate. I like to assemble it in an airtight container, so I only have to place the lid on top or cover the dessert with plastic before storing it. Whichever you choose, the tiramisu can remain in the fridge for up to three days. Do not freeze.
Lemon Tiramisu with Lemon Curd
Lemon tiramisu is a light, bright, and oh-so-fresh dessert for sunny spring days. Nothing competes with its lip-puckering pop and contrasting richness.
Ingredients
- 4 tablespoons brandy or 4 tablespoons white rum
- juice and zest of 2 lemons
- 4 tbs sugar, divided
- 1 9 ounce packet ladyfingers aka sponge cake fingers
- 16 oz mascarpone cheese
- ¼ cup lemon curd
- 2 large eggs, separated
- ⅔ cup heavy cream
Instructions
- Mix together the lemon juice and brandy. Add 2 tbs sugar and stir until it dissolves. Set aside.
- Whip the egg whites until they form soft peaks.
- Whip the cream until it forms soft peaks.
- Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
- Carefully fold the cream in the mascarpone mixture, followed by the egg whites.
- Stir the lemon juice mixture. Dip the ladyfingers in the juice mixture (they will soak up the juice very quickly so you only need to leave them in it for a second). Layer them in whatever dish you’re using to serve (springform pan, trifle dish, mini dishes of some sort).
- Spoon half of the mascarpone mixture over the biscuits, dip remaining ladyfingers and arrange as you go. End with mascarpone mixture on top.
- Level the top using a knife, cover and leave in the fridge for at least 8 hours (3 hours minimum) for best results.
- Remove from fridge, garnish and serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 372Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 155mgSodium: 252mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 6g
This data was provided and calculated by Nutritionix.
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Stefany Noble says
Looks delicious!!! But when I read the recipe, I feel uneasy about eating raw eggs.
There has to be different way. I might have to tweak the recipe! I’ll let you know.
Thank you!
Nikolina says
Made this twice it is a great dessert and I make it with Lemencello liqueur instead of brandy or rum. The first time I brought it to a party people were hesitant to try it they thought it was icing on top until they tried it and then it was all gone.
Thanks for posting.
Kristy Bernardo says
So glad you enjoyed it! It's still one of my all-time favorites. 🙂
kristyreal says
Recipe looks good, but it is the only thing on the page that is readable. Tiny light grey thin typeface on white background....what were you thinking?
Kristy Bernardo says
Hi Kristy, I welcome constructive criticism and feedback but don't appreciate comments that aren't intended to be helpful or kind. To answer your question, I was thinking that this is my blog and my choice, just as the bright blue background and colors on your site was yours.
Gwen @simplyhealthyfamily says
Hands down, always and forever tiramisu is my favorite dessert. Ever. My husband gets it for me from my fav Italian restaurant every year for my birthday and our anniversary. I have to say, I'm pretty damn excited about this lemon version!!!
Kristy Bernardo says
I completely agree, Gwen!! A good tiramisu is VERY hard to beat. One of my absolute favorites!!
Angela | Mind Over Batter says
Oh, my gosh. Love this tiramisu so hard. I love the bright flavor of lemon curd. I planned to make something lemon this weekend. This is it!
Kristy Bernardo says
YAY, I'm so glad, Angela!!
Alexis @ Upside Down Pear says
How have I not had this in my life! Lemon is a perfect desert flavor, and this has my name written all over it. I definitely need to make this soon. It's perfect for the season 😀
Kristy Bernardo says
Right?? I love lemon so much and spring just makes me crave it 🙂
Shanna @ pineapple and coconut says
I love the idea of lemon and white rum in tiramisu for a summery version of one of my favorite desserts. I will have to make this soon!
Kristy Bernardo says
Thanks, Shanna! Hope you love it as much as we do!
Joanie @ Zagleft says
Goodness, this looks and sounds wonderful! I love lemon curd, especially combined with mascarpone. What a perfect Easter dessert!
Kristy Bernardo says
Thanks, Joanie!
Stephanie Stuart says
I think it's cool that you have a microwave lemon curd recipe. I recently wrote an in depth article about how nutritious and SAFE it is to use the microwave! It retains so much more nutrients in the food and there is none of that fabled radiation. Really folks it's an awesome way to cook! Way to go wickednoodle <3
Kristy Bernardo says
TOTALLY agree!! I don't cook with it often but I'm certainly not afraid to. The faster I can get to my lemon curd the better! 🙂
Michelle @ A Dish of Daily Life says
This looks amazing...your photos are just out of this world! I just love the flavor of lemon (and my family does too) so I have a feeling this would be a big hit!
Kristy Bernardo says
Thanks so much, Michelle!
Paula Dorsey says
Is there a substitute for the brandy/ rum? I would love to try to make this but without alcohol.
Thanks!
Paula
Kristy Bernardo says
That's a tough one as the brandy/rum is crucial to the recipe, even if you hardly taste it. You could try omitting altogether; it should still soften nicely after sitting.
Gwen @simplyhealthyfamily says
maybe a vanilla bourbon extract???
Kristy Bernardo says
Possibly but the lemon flavor is so delicate that I'd be careful with amounts. But give 'er a try, maybe it'll turn out even better! 🙂
Whitney says
Does the egg mixture need to be cooked at all? In a double broiler maybe? I just want to make sure I'm not missing something here.
the wicked noodle says
Hi Whitney, Traditional tiramisu does contain raw eggs. If you're concerned about this you can certainly cook the eggs in a double boiler although it will change the consistency of the final dish. But definitely do whatever you're most comfortable with!
wok with ray says
That looks so irresistible. If I have to make up a word, I would call it gorge-licious! Have a wonderful Easter to you and the family, Kristy!
the wicked noodle says
I love the new word, Ray! Wishing you and your family a wonderful Easter, too!
Marisa says
Is there any way that I could make this without the alcohol? I'm pregnant and I would like to make these. Any good substitutes?
the wicked noodle says
You could definitely make it without the alcohol. It won't be quite the same but it will still be really good.
Frankie Stefano says
Did you put a small amount of the lemon curd right on top?
the wicked noodle says
I did for the photos but you don't have to. It gives it a pretty presentation though!
Twitter Queen says
How summery! 🙂
the wicked noodle says
Thanks!
Jen Laceda | Tartine and Apron Strings says
Just gorgeous!!!! The yellows are so bright and summery! Yay!!! I can taste the sweet and tangy explode in my mouth now...Love lemon curd!
the wicked noodle says
Thanks Jen!!
Jen\ says
these photos are absolutely stunning! my mouth is watering! I can't wait till my next dinner party so I can make this!
the wicked noodle says
Thank you, Jen!
Sommer@ASpicyPerspective says
Oooh, that's gorgeous! Lemon curd is the first thing I always crave in spring--not sure why.
the wicked noodle says
I do, too! It's just so clean and fresh tasting, which is sorta spring-like, I guess 🙂
beti says
it's really lovely, it looks and sounds so fresh and delicious
the wicked noodle says
Thanks, beti!!
JulieD says
This looks amazing! I love lemon desserts...and can you believe I have never made lemon curd before?
the wicked noodle says
Julie, you should definitely make some - so easy and delish! Especially if you've never had it while still warm 🙂
sweetlifebake says
What a sweet treat... tart + sweet + mom time = perfection!!
the wicked noodle says
Thanks, SLB 🙂
Sanjeeta kk says
Wow..I doubt after creating such lovely recipe I will ever dig a spoon into it! Awesome clicks, Kristy..
the wicked noodle says
Thanks Sanjeeta 🙂
wok with ray says
I am impressed on how well you know your color palettes, Kristy. You create beautiful food.
~ ray ~
the wicked noodle says
That means a lot coming from someone who takes such gorgeous photos. Thanks, Ray!
Kiran @ KiranTarun.com says
Drooling over the photos -- simply gorgeous! Love tiramisu. Off to check your lemon curd recipe!
the wicked noodle says
Thanks Kiran!! 🙂
Choc Chip Uru says
What a beautiful twist on the original dessert - looks wonderful and I bet tastes even better 😀
Cheers
Choc Chip Uru
Latest: Double Jaffa Nutella Fudge Cookie + More
the wicked noodle says
Thanks, CCU 🙂 Thanks for stopping by!
Asmita says
This looks insanely good. I am loving it. Love the recipe and photos. What a fabulous dessert!
the wicked noodle says
Thanks so much, Asmita! 🙂
Baker Street says
Mascarpone and lemon are paired perfectly. These look insanely delicious. 🙂
the wicked noodle says
Thanks, Baker Street!!
Simply Tia says
This is beautiful, sounds like a great combination of flavors. Lemon tiramisu just screams "light and refreshing"! Thanks for a wonderful recipe
the wicked noodle says
Thanks, Simply Tia 🙂 Your mango margarita sounds delish, too!
myfudo says
The blend of red and yellow is so adorable...This looks really delicious!
the wicked noodle says
Thanks 🙂
Amber says
I love anything yellow and anything lemon! I also love marscarpone cheese in desserts. I will definitely need to try this. Mmmm...!
the wicked noodle says
Yes, and mascarpone and lemon together are especially yummy! Thanks Amber 🙂
Amy says
Oh goodness. WANT.