Lemon tiramisu is everything you love about the Italian classic – silky mascarpone cream, soft soaked ladyfingers, layered and left to set overnight – but lifted with the brightness of fresh lemon, the warmth of limoncello and a lemon curd that runs through every single layer.
It is no-bake, endlessly impressive, and the kind of thing that people ask you for the recipe for before they’ve finished their first spoonful.
Why Lemon Tiramisu?
Classic tiramisu is one of the great Italian desserts. But in summer, the coffee and cocoa combination can feel a little heavy. Lemon tiramisu keeps all the things that make tiramisu so good – the creamy mascarpone, the softened ladyfingers, the layered structure – and replaces the coffee with a limoncello and fresh lemon syrup that is sharp, aromatic and completely seasonal.
It’s a dessert that tastes like Italy in the best possible way. Amalfi Coast lemon groves, afternoon heat, the kind of pudding that arrives at the table and makes everyone stop talking.
What Makes This Version Special
This isn’t just any lemon tiramisu. A few deliberate additions take it from good to the kind of thing you’ll make every summer without fail.
Taylor & Colledge lemon extract goes into the mascarpone cream alongside fresh lemon juice and zest. Taylor & Colledge uses real lemon oil rather than artificial flavouring, which means the extract adds genuine depth and intensity rather than a synthetic edge. Available from the Cake Decorating Company, it’s the ingredient that makes the mascarpone cream taste unmistakably, fully lemon.
Homemade lemon curd is used in two ways – stirred through the mascarpone cream and layered between the ladyfingers. A sharp, glossy homemade curd has a freshness that shop-bought versions rarely match. The recipe is below.
Dried lemon slices from Nurtured in Norfolk, available through the Cake Decorating Company, finish the top of the tiramisu with a clean, botanical elegance that looks beautiful and intensifies the lemon flavour with every bite.
Piped mascarpone cream using the Sultan piping tip from the Cake Decorating Company give the top of the tiramisu a finished, professional look. The Sultan tip creates large, open star swirls that hold their shape beautifully and each one is filled with a spoonful of lemon curd – sharp against the cream, vivid yellow against the white.
First, Make the Lemon Curd
The lemon curd is used both in the mascarpone cream and between the layers, so make it first and give it time to cool completely. It keeps in the fridge for up to two weeks, so it can easily be made the day before.
Makes: approximately 1½ cups (enough for the full tiramisu recipe)
Prep time: 5 minutes
Cook time: 10–12 minutes
Lemon Curd Ingredients
- 3 medium eggs
- 150g caster sugar
- 120ml fresh lemon juice (approximately 3–4 lemons)
- Zest of 2 lemons
- 100g unsalted butter, cubed
Lemon Curd Method
Whisk together the eggs, sugar, lemon juice and lemon zest in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water.
Cook, stirring constantly with a silicone spatula or wooden spoon, for 10–12 minutes until the curd has thickened enough to coat the back of a spoon. It will thicken further as it cools, so don’t wait for it to become too thick on the heat.
Remove from the heat and add the butter, a few cubes at a time, stirring until each addition has fully melted and incorporated before adding the next. Once all the butter is in, strain the curd through a fine mesh sieve into a clean jar or bowl to remove the zest and any bits of cooked egg.
Press a sheet of cling film directly onto the surface of the curd to prevent a skin forming. Leave to cool to room temperature, then refrigerate until completely cold before using.
The Full Lemon Tiramisu Recipe
Serves: 8–10
Prep time: 40 minutes
Chill time: Minimum 4 hours, ideally overnight
Dish: 11×8 inch (28x20cm) or similar rectangular dish
Ingredients
For the limoncello syrup:
- 100g granulated sugar
- 2 tbsp lemon zest
- 78ml fresh lemon juice (approximately 2 lemons) – use ½ fresh lemon juice as specified
- 120ml limoncello liqueur
For the lemon mascarpone cream:
- 452g (2 cups) mascarpone cheese, at room temperature
- 2 tbsp lemon zest
- 45ml (3 tbsp) fresh lemon juice
- 60ml (¼ cup) limoncello liqueur
- 1 tbsp Taylor & Colledge lemon extract
- 120ml (½ cup) homemade lemon curd
- 354ml (1½ cups) double cream
- 41g (⅓ cup) icing sugar
To assemble:
- Approximately 30 ladyfingers (savoiardi)
- 240ml (1 cup) homemade lemon curd, for layering and topping
To decorate:
- Remaining mascarpone cream, for piping
- Sultan piping tip
- Additional lemon curd, for filling the piped rosettes
- Dried lemon slices (Nurtyred in Norfolk, available from the Cake Decorating Company)
- Fresh lemon zest
Method
Step 1 – Make the limoncello syrup
Before adding the sugar and lemon to the saucepan, rub the sugar and lemon zest together between your palms for a minute or two. This releases the oils from the zest and pushes considerably more lemon flavour into the syrup.
Tip the lemon-scented sugar into a small saucepan with the lemon juice and stir to combine. Bring to a boil over a medium heat, stirring until the sugar has fully dissolved. As soon as it reaches a boil, remove from the heat.
Add the limoncello, stir to combine and set aside to cool to room temperature. The syrup needs to be cool before you dip the ladyfingers, otherwise they will become too soft.
Step 2 – Make the lemon mascarpone cream
In a large mixing bowl, beat together the mascarpone, lemon zest, lemon juice, limoncello and Taylor & Colledge lemon extract until smooth and creamy. Add the lemon curd and mix until fully combined. Set aside.
In a separate bowl, whip the double cream with the icing sugar until stiff peaks form. Take care not to overwhip – you want a thick, billowy cream that holds its shape.
Fold half the whipped cream into the mascarpone mixture until just combined, then fold through the second half. Work gently to keep the mixture as light and airy as possible. The finished cream should be thick, fluffy and hold its shape when spooned.
Step 3 – Assemble the first layer
Working one at a time, dip each ladyfinger briefly into the cooled limoncello syrup – a second or two on each side is enough. You want them evenly moistened but not saturated, as they will continue to absorb moisture from the cream as the tiramisu sets.
Arrange the soaked ladyfingers in a single layer across the base of your dish. Break pieces to fill any gaps.
Spoon half the mascarpone cream over the ladyfinger layer and spread evenly with an offset spatula. Spoon half the lemon curd over the mascarpone and spread gently – it doesn’t need to cover every inch, it will ripple through as it sets.
Step 4 – Add the second layer
Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream spread evenly across the top. If you have a little mascarpone cream left over, reserve it for piping. If not, whipped cream works equally well for the decoration.
Step 5 – Chill
Cover the dish with cling film and refrigerate for a minimum of four hours, though overnight is better. The ladyfingers will fully absorb the syrup and cream, the mascarpone will firm up, and the flavours will deepen and meld considerably.
Step 6 – Decorate
Once fully set, it’s time to finish the top.
Fit a piping bag with the Sultan tip from the Cake Decorating Company and fill with the reserved mascarpone cream (or freshly whipped cream). Pipe large, open rosettes across the top of the tiramisu – the Sultan tip creates a wide, dramatic swirl that has a slightly different character from a standard 1M, with a more open, ruffled shape.
Fill the centre of each piped rosette with a small spoonful of lemon curd – vivid yellow against the white cream, sharp and glossy.
Arrange the dried lemon slices from Nurtyred in Norfolk between and around the rosettes. These bring a concentrated, almost floral lemon intensity and a beautiful amber-yellow colour that looks elegant against the white cream.
Finish with freshly grated lemon zest scattered across the entire surface.
Tips for the Best Lemon Tiramisu
Don’t over-soak the ladyfingers. A brief dip – literally one to two seconds per side – is all that’s needed. They will continue to absorb moisture from the cream while the tiramisu chills, and over-soaked ladyfingers result in a soggy base that doesn’t hold its shape when served.
Make it the day before. Four hours is the minimum chill time, but overnight is genuinely the sweet spot. The texture improves significantly with a longer rest – the layers set more firmly and the flavours become more cohesive.
Use room temperature mascarpone. Cold mascarpone straight from the fridge can turn lumpy when beaten. Take it out 30 minutes before you start.
Don’t skip the lemon extract. Fresh lemon juice and zest are essential, but the Taylor & Colledge lemon extract is what pushes the mascarpone cream from pleasantly lemon-flavoured to deeply, unmistakably lemony. A tablespoon is not too much.
Serve with a sharp knife and a flat spatula. Run a knife around the edge of the dish, then use a flat spatula to lift and plate clean portions. The layers will be well-defined after a full overnight chill.
Make-Ahead and Storage
Lemon curd: Up to two weeks in the fridge in a sealed jar. Make it well ahead and the rest of the assembly is very quick.
The full tiramisu: Make up to 24 hours in advance. Store covered in the fridge and add the piped decoration, lemon curd filling, dried lemon slices and zest on the day of serving for the freshest finish.
Leftovers: Cover and refrigerate for up to three days. The texture will continue to soften slightly as the ladyfingers absorb more moisture, but it remains delicious.
Can you freeze it? The tiramisu can be frozen before decorating, wrapped well in cling film and foil, for up to one month. Defrost overnight in the fridge. Add the piped decoration and toppings after defrosting.
Frequently Asked Questions
Can I make this without alcohol?
Yes. For the syrup, replace the limoncello with the same quantity of water and add it to the pan with the other ingredients before bringing to a boil. For the mascarpone cream, increase the lemon juice to 80ml and leave the limoncello out entirely. The result is lighter in flavour but still delicious.
Can I use shop-bought lemon curd?
You can, and it will still be very good. A high-quality shop-bought curd works fine if time is short. That said, homemade lemon curd has a freshness and sharpness that shop-bought rarely matches, and it takes less than 20 minutes start to finish.
What size dish should I use?
An 11×8 inch (28x20cm) rectangular dish works well for two layers with approximately 30 ladyfingers. A 9×9 inch square dish also works. For a loaf tin, reduce to about 18–20 ladyfingers and consider adding a third layer of ladyfingers and cream given the increased height.
Can I use cream cheese instead of mascarpone?
Yes, though the texture will be slightly denser. Bring the cream cheese to room temperature before using, and add an extra 60ml of double cream and an extra tablespoon of icing sugar to the whipped cream to compensate for the heavier base.
Where can I buy the Taylor & Colledge lemon extract, Sultan piping tip and dried lemon slices?
All three are available from the Cake Decorating Company. The dried lemon slices are from Nurtyred in Norfolk and are stocked there alongside the piping tip and extract.
My mascarpone cream looks lumpy – what do I do?
This usually means the mascarpone was too cold when beaten, or the cream was added too quickly. If it looks curdled, switch to a hand whisk and beat vigorously by hand – the gentle warmth and movement usually brings it back together. If it remains lumpy, pass it through a sieve before folding in the whipped cream.
How far in advance can I pipe the decoration?
The rosettes can be piped up to four hours before serving and kept in the fridge. Add the lemon curd filling, dried lemon slices and zest within an hour of serving for the best appearance.
This is the lemon tiramisu that earns its place as a summer staple. Light enough for a warm evening, impressive enough for any occasion, and deeply, unambiguously Italian in spirit – even if you’re making it in your own kitchen thousands of miles from the Amalfi Coast. Make it once and it becomes the dessert people request by name.
Made this? Tag me – I love seeing your versions.
