Lemon Tiramisu

by Sofi | Broma Bakery

Creamy, tart, tangy, and ridiculously tasty, this homemade lemon tiramisu is made with luscious layers of mascarpone cream, bright lemon curd and limoncello soaked lady fingers.

Homemade Lemon Tiramisu

If classic tiramisu is a cozy night in with a cappuccino, this Lemon Tiramisu is a sun-drenched Italian vacation with an Aperol spritz in hand. It’s creamy, tangy, bright, and a little boozy…AKA the perfect spin on tiramisu for summer.

Instead of espresso and cocoa, we’re layering ladyfingers with a zingy lemon soak (hello limoncello), tangy lemon curd, and a dreamy mascarpone cream. The result? A dessert that’s both elegant and playful, perfect for dinner parties or prepping to sneak spoonfuls from the fridge all week.

What ingredients will you need to make homemade lemon tiramisu?

The ingredient list looks fancy but it’s actually very straightforward. Here’s everything you’ll need to make your sunshiney tiramisu dreams come true:

• Mascarpone cheese: The base of all good tiramisu is a good mascarpone. We prefer the BelGioioso brand because it’s a little firmer so it will help your mascarpone cream not to get runny!
• Eggs: You’ll separate the egg whites and yolks so you can beat the egg whites up into a stiff meringue and the yolks with the
• Granulated sugar: Just a little granulated sugar in the mascarpone cream to help beat up the egg whites light and fluffy and a little to make a limoncello syrup to dip your lady fingers into!
• Lemon curd: Homemade or store-bought, no judgment here! We do have an excellent lemon curd recipe on the site if you have lemons lying around and want to make your own!
• Limoncello: Classic tiramisu has a splash of rum in it, so we figured we’d swap it out for limoncello here to give this lemon version a little boozy bite too! If you want to leave the limoncello out you can replace it with more lemon juice or lemonade if you have it on hand!
• Fresh lemon juice & zest: The citrus flavor here comes from fresh lemon juice and zest!
• Ladyfingers: All tiramisu needs lady fingers to give it structure and serve as a vessel fro soaking up your limoncello syrup!

Tips for the Perfect No-Bake Lemon Tiramisu

Tiramisu is one of those desserts that looks fancy but is secretly easy—especially when you know a few insider tricks:

• Don’t over or under soak the ladyfingers: A well timed dip into the limoncello mixture is essential for getting the correct flavor and soak onto your lady fingers. Too long and they’ll get soggy, and too little and they taste dry. First, we like to heat up the limoncello mixture because the lady fingers absorb the hot mixture more easily! Make sure you give them a good soak, but don’t leave them to swim in the limoncello for too long or they’ll fall apart.
• Chill overnight: The flavors develop and the layers set as it chills. Patience = the most delicious payoff.
• Garnish before serving: A little zest or powdered sugar right before serving makes it feel restaurant-level fancy.

Why You’ll Love This Lemon Tiramisu

If you’re not already sold, here’s why this dessert deserves a permanent spot in your repertoire:

• A refreshing twist on a beloved Italian classic.
• The perfect balance of creamy, tart, and sweet.
• No baking required—just layering and chilling.
• A guaranteed crowd-pleaser that feels fancy but takes minimal effort.

How to Prep Ahead for Easy Assembly

One of the best parts of tiramisu is that it actually gets better as it sits. That means it’s basically begging to be made ahead of time. Here’s how to make your life easier:

• Make the lemon curd in advance: It keeps for up to a week in the fridge. P.S. Not up for making it homemade? No problem. You can find some incredible premade lemon curds at your local grocery store, specialty food shop, or online. We love the Trader Joe’s one or this one which you can snag on Amazon!
• Make the limoncello syrup ahead of time: You’ll need to make the mascarpone cream the day of for best results, but you can make the lemon soak for the lady fingers about 3 days in advance! Just keep it in the fridge until ready to use!
• Assemble the full tiramisu the night before: Cover and refrigerate overnight so the flavors can mingle.

Happy baking, my friends!

XXX

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