Description
This lemon tiramisu with mascarpone is a vibrant, no-bake Italian dessert layered with fluffy mascarpone cream, zesty lemon curd, and delicately soaked ladyfinger biscuits. It’s a refreshing twist on the classic tiramisu — lighter, brighter, and perfect for spring and summer gatherings. Made with fresh lemons and rich mascarpone cheese, this dessert is ideal for making ahead and serving chilled. Garnish with lemon zest and mint for a beautiful finish.
Ingredients
For the mascarpone cream:
- 250 g (8.8 oz) mascarpone cheese
- 3 eggs, separated
- 80 g (1/3 cup + 1 tbsp) sugar
- 1 teaspoon vanilla extract
- 200 ml (¾ cup + 1 tbsp) heavy cream (optional, for a lighter and fluffier version)
For the lemon curd:
- 2 lemons (juice and zest)
- 100 g (½ cup) sugar
- 2 eggs
- 50 g (3.5 tbsp) butter
For assembling:
- 20 ladyfinger biscuits (savoiardi)
- 100 ml (about ½ cup) lemon juice diluted with a bit of sweetened water (for soaking)
- Lemon zest for garnish
Instructions
Start by making the lemon curd. In a saucepan, whisk together the eggs, sugar, lemon juice, and zest. Add the butter and cook over low heat, stirring constantly until thickened. Let it cool completely.
In a mixing bowl, beat the egg yolks with the sugar and vanilla until pale and creamy. Add the mascarpone and mix until smooth.
In a separate bowl, beat the egg whites to stiff peaks (or whip the heavy cream, if using). Gently fold into the mascarpone mixture to create a light, airy cream.
Dip the ladyfingers briefly into the diluted lemon juice and layer them in the bottom of a dish or individual serving glasses.
Spread a layer of mascarpone cream over the soaked ladyfingers, then add a thin layer of lemon curd. Repeat the layers, finishing with the mascarpone cream on top.
Refrigerate for at least 4 hours or overnight to set.
Before serving, garnish with fresh lemon zest.
Notes
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For a more intense lemon flavor, increase the zest or add a splash of Limoncello to the soaking syrup.
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Always chill the dessert for at least 4 hours before serving — overnight is best for full flavor development.
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If you’re making this for kids or those avoiding raw eggs, use the whipped cream method instead.
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Serve in individual glasses for portion control and a stunning presentation.
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Keep leftovers refrigerated and consume within 3 days for best taste and texture.