Perfect for summer, this Lemon Tiramisu no-bake recipe is a delicious citrus variation on a classic Italian dessert. A layer of ladyfinger cookies is soaked in limoncello syrup before being topped with sweet mascarpone, lemon curd, and whipped cream. Repeat the layers for a stacked dessert chilled to scrumptiousness in the fridge until you’re ready to serve it.
This decadent lemony sweet treat is a rich, tart, and luscious make-ahead dessert that’s always a crowd pleaser. Whether you’re making it for a special occasion or just because you can be sure you won’t have any leftovers!
From its syrup-soaked ladyfingers cookies to its sweet, creamy, and decadent lemony filling, it’s a multi-layer dessert that’s as pretty as it is delicious. It’s an irresistible cooling treat perfect for warm spring and summer days.
For The Limoncello Syrup
Water – provides the base of the syrup and is flavored with the remaining ingredients
Sugar – use white granulated
Limoncello – a lemon-flavored dessert liqueur
Lemon Juice – to add tartness
Lemon Zest – includes lemon oils for a deeper flavor to the syrup
For The Tiramisu Filling
Ladyfinger Cookies – will be soaked in the Limoncello syrup and used as layers between the creamy filling
Mascarpone Cheese – a soft and smooth Italian sweet cheese often used in desserts for its creamy texture
Lemon Curd – a thick lemony custard used to make the tiramisu filling. Use your favorite store bought brand.
Limoncello – a lemon-flavored dessert liqueur
Lemon Juice – to add extra lemon flavor and tartness to the filling
Heavy Whipping Cream – combines with the sugar to make a homemade whipped cream that’s folded into the mascarpone mixture
Sugar – to sweeten the homemade whipped cream. Use white granulated.
Whipped Cream Topping
Heavy Whipping Cream – combines with powdered sugar to make a homemade whipped cream that tops the tiramisu before serving
Powdered Sugar – to sweeten the homemade whipped cream. Use powdered sugar to keep it light and airy when mixing.
How To Make Lemon Tiramisu
Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below.
STEP 1: Make the Limoncello Syrup. In a small saucepan, you’ll combine and heat the syrup ingredients, according to the instructions in the recipe card down below. Once combined, set the limoncello syrup aside to cool to room temperature.
STEP 2: Make The Creamy Mascarpone Lemon Filling. In a bowl of a stand mixer, whip the mascarpone cheese until smooth. Add the lemon curd and mix until combined. Finally, mix in the limoncello and lemon juice until well combined. Set aside.
STEP 3: Make The Homemade Whipped Cream. In a large bowl using a hand mixer, add the heavy whipping cream and granulated sugar and mix until stiff peaks form.
STEP 4: Fold In The Whipped Cream. Add half of the whipped cream to the mascarpone mixture and gently fold it in. Repeat until all of the whip cream and mascarpone are mixed together.
STEP 5: Assemble The Lemon Tiramisu. Take one lady-finger cookie at a time and dip it into the cooled lemon syrup for about 2 seconds. Lay the ladyfingers in a baking dish and squeeze them together for a tight fit. Spread half of the mascarpone mixture over the layer of ladyfingers. Repeat the steps above for the second layer. Depending on the size of your pan, you may be able to add a third layer. Cover and let refrigerate for 8-10 hours or overnight.
STEP 6: Make The Homemade Whipped Cream Topping. In a large bowl, using a hand mixer, add the heavy whipping cream and powdered sugar and mix until stiff peaks form. Spread evenly over the top of the chilled tiramisu. Garnish with lemon zest (optional) before serving.
What is Tiramisu?
Tiramisu is a classic no-bake layered Italian dessert that in its original flavor profile is a coffee, rum, chocolate, and sweet and creamy mascarpone-filled dessert. The ladyfingers in the traditional recipe are soaked in a mixture of espresso coffee, rum, and sugar. They’re layered in a baking dish and topped with a whipped sweet mascarpone cheese, egg, and cream mixture. It’s refrigerated overnight and before serving, the top is garnished with a generous dusting of cocoa powder.
What Is Limoncello?
Limoncello is a flavored Italian dessert liqueur made with lemon peels that have been steeped in grain alcohol before being combined with simple syrup. The result is a sweet lemon-flavored sipping liqueur that can be enjoyed well-chilled on its own or combined with other mixed drinks, or used in desserts, sauces, and glazes.
How Do I Make This Tiramisu Alcohol-Free?
Aren’t There Raw Eggs In Tiramisu?
In the classic Italian tiramisu recipe, yes, there are raw eggs. Good news! In this lemon version, there are no eggs at all in the recipe, so no worries!
What Size Pan Do I Use?
I typically use either a 9×13, an 8×12, or a 9×9 size baking dish for this recipe. If you use anything smaller or more compact, you may need to assemble an additional layer to use up all the ingredients.
While this recipe calls for a layer of whipped cream on top, which I add after the Lemon Tiramisu has been fully chilled and just before serving, you can also get more decorative with it, if you wish. Here are two great ideas:
- You can pipe on additional sweetened mascarpone cream around the edges of the whipped cream topping for a pretty bordered look and garnish with lemon zest.
- You can add the layer of whipped cream and then add a smooth topping of lemon curd for a bright lemony look.
Any leftovers should be covered and refrigerated. Leftovers will keep for 2-3 days.
More Lemon Desserts
Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking
Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!
From its syrup-soaked ladyfingers cookies to its sweet, creamy, and decadent lemony filling, it's a multi-layer dessert that's as pretty as it is delicious. It's an irresistible cooling treat perfect for warm spring and summer days.
- Limoncello Syrup:
- 1 1⁄4 cups water
- 1⁄2 cup sugar
- 1 cup Limoncello
- 3 tbsp. lemon juice
- 1 lemon zested
- 48 Ladyfinger cookies
- 24 ounces Mascarpone Cheese
- 15 ounces lemon curd
- 1⁄3 cup of Limoncello
- 4 Tablespoons lemon juice
- 2 cups heavy whipping cream
- 1⁄3 cup Sugar
- Whipped Cream:
- 1 cup heavy whipping cream
- 2-3 Tablespoons powdered sugar
- Gather all of the ingredients.
- Limoncello Syrup:
In a small saucepan, add the water and sugar, stir to combine.
Heat over medium-high heat and continue to mix until the sugar is dissolved.
- Pour the sugar water into a medium-sized bowl. Add the limoncello and lemon juice to the sugar water and whisk to combine. Set the Limoncello to the side to cool to room temperature.
In a bowl of a stand mixer, add the mascarpone cheese, and mix on medium-low speed until smooth and creamy.
- Add the lemon curd to the mascarpone cheese and mix until combined.
- Add the Limoncello and the lemon juice to the Mascarpone mixture and mix until well combined. Set to the side.
- In a large bowl using a hand mixer, add the heavy whipping cream and sugar and mix until stiff peaks form.
- Add 1⁄3 of the whipped cream to the mascarpone mixture.
- Fold, lightly mix the whipped cream into the mascarpone mixture.
- Repeat until all of the whipped cream and mascarpone are mixed.
- Take one ladyfinger at a time, and dip it into the syrup for about 2 seconds.
- Place the ladyfingers in the baking dish, and squeeze them together for a tight fit.
- Scoop half of the mascarpone mixture and spread it over the layer of ladyfingers.
- Spread the mascarpone mixture to cover the ladyfingers evenly.
- Repeat the steps above for the second layer.
- Cover and let refrigerate for 8-10 hours or overnight.
- Top with whipped cream before serving.
What Size Pan Do I Use?
I typically use either a 9x13, an 8x12, or a 9x9 size baking dish for this recipe. If you use anything smaller or more compact, you may need to assemble an additional layer to use up all the ingredients.
Any leftovers should be covered and refrigerated.
Leftovers will keep for 2-3 days.
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Wilton Recipe Right Non-Stick 9 x 13-Inch Pan
KitchenAid Artisan Tilt-Head Stand Mixer
Polenghi, Mascarpone, 500 Gram
2 Quart Saucepan
Land O Lakes Heavy Whipping Cream, 1 Pint
Domino Powdered Sugar, 32 Oz
Savoiardi, Lady Fingers Champagne Biscuits, 7 oz
LImoncello Villa Massa of Sorrento (Bottle 16.9 oz)
Tiptree Lemon Curd, 11 Ounce Jar (312g)
Domino Sugar, Granulated, 4LB Canister
Ifuerte 10-Piece Stainless Steel Measuring Cups and Spoons Set
Amount Per Serving Calories 765Total Fat 49gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 16gCholesterol 248mgSodium 345mgCarbohydrates 65gFiber 1gSugar 41gProtein 9g