lemon tiramisu recipe

This Lemon Tiramisu Recipe is an impressive dessert that tastes amazing. Perfect for Easter, a springtime treat, special brunch or shower or anytime!

This Lemon Tiramisu Recipe is an impressive dessert that tastes amazing. Perfect for Easter, a springtime treat, special brunch or shower or anytime!

This lemon tiramisu recipe is one that I save for when Mom comes to town each spring. It’s not one of my 3-ingredient recipes that I love to throw together when I’m craving something sweet, nor is it one of the things I make when I’m feeling down and need something to cheer me up. No, this tiramisu recipe takes a bit of effort and needs plenty of refrigerator time before I can even consider putting it on the table.

But it’s worth it. It’s both tart and sweet, creamy and luscious. And it’s perfect for springtime.

I start by making my own lemon curd. It’s possible to cut corners here and buy some lemon curd from the store, but in my opinion this is when you don’t want to go there. You know I’m all about shortcuts, but really only when they make sense and won’t impact the quality of a dish. Homemade lemon curd is just sooo much better than store-bought, so do yourself a favor and take the extra step. 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.

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.

This Lemon Tiramisu Recipe is an impressive dessert that tastes amazing. Perfect for Easter, a springtime treat, special brunch or shower or anytime!

Lemon Tiramisu

Lemon Tiramisu


  • 4 tablespoons brandy or 4 tablespoons white rum
  • juice and zest of 2 lemons
  • 4 T sugar , divided
  • 1 (9 ounce) packet sponge cake fingers (or more)
  • 16 oz mascarpone cheese
  • 1/4 c homemade lemon curd
  • 2 large eggs , separated
  • 2/3 cup heavy cream


  1. Mix together the lemon juice and brandy. Add 2 T sugar and stir until it dissolves. Set aside.
  2. Whip the egg whites until they form soft peaks.
  3. Whip the cream until it forms soft peaks.
  4. Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
  5. Carefully fold the cream in the mascarpone mixture, followed by the egg whites.
  6. 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).
  7. Spoon half of the mascarpone mixture over the biscuits, dip remaining ladyfingers and arrange as you go. End with mascarpone mixture on top.
  8. Level the top using a knife, cover and leave in the fridge for at least 8 hours for best results.
  9. Remove from fridge, garnish and serve.


  1. says

    I love anything yellow and anything lemon! I also love marscarpone cheese in desserts. I will definitely need to try this. Mmmm…!

  2. says

    What a beautiful twist on the original dessert – looks wonderful and I bet tastes even better :D

    Choc Chip Uru
    Latest: Double Jaffa Nutella Fudge Cookie + More

  3. 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?

  4. 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.

    • 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!

  5. Paula Dorsey says

    Is there a substitute for the brandy/ rum? I would love to try to make this but without alcohol.

  6. 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

  7. 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!!!

    • 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.


Leave a Reply

Your email address will not be published. Required fields are marked *