Lemoncello tiramisu refreshes the classic Italian dessert with bright, tangy lemon flavor. This simple, no-egg version layers lemon-soaked ladyfingers with a lemony mascarpone cream and is finished with fresh fruit.
Welcome to Lemon Week, a celebration of all things lemon hosted by Lynn at Fresh April Flours. More than 50 lemon-forward recipes—from appetizers and drinks to main courses and desserts—are featured by a group of bloggers celebrating sunny, seasonal citrus. This lemoncello tiramisu is an easy, crowd-pleasing dessert that embraces those bright lemon notes.
I love traditional tiramisu, but sometimes a lighter, fruit-forward version is appealing. This lemoncello tiramisu avoids raw eggs and uses only a small amount of alcohol, making it suitable to serve to children, pregnant guests and older adults when prepared as directed.
How to Make Lemoncello Tiramisu
- Mascarpone — the classic cheese used in tiramisu. If you need to cut cost, use 8 oz mascarpone plus 8 oz regular cream cheese as a substitute.
- Lemons — Meyer lemons work nicely if available; you may need an extra lemon or two for sufficient juice.
- Lemoncello — an Italian lemon liqueur made by infusing lemon zest in neutral spirit. Use a small amount for flavor; cooking the syrup reduces most of the alcohol.
- Ladyfingers — store-bought savoiardi hold up better than freshly baked ones, which can become too soft when soaked.
This version of tiramisu is more straightforward than the classic recipe because it skips separating and tempering eggs. The most important technique is gently folding whipped cream into the mascarpone mixture to keep the cream light and airy. Use a spatula: push through the center, lift and fold the mixture over, turn the bowl and repeat until uniform.
FAQs
A: For the best flavor and texture, use mascarpone. If you need to economize, substitute half mascarpone and half cream cheese (8 oz each).
A: Yes, homemade lemoncello works well and adds a lovely fresh lemon aroma.
A: When you make the lemon simple syrup, add the lemoncello to the boiling lemon juice and sugar and briefly cook it; most of the alcohol will evaporate.
A: Double the ingredients and assemble the tiramisu in a 9×13 pan instead of a 9×9.
A: Freshly baked ladyfingers tend to get too soft when soaked. Store-bought savoiardi are drier and hold up better.
This tiramisu feels light and refreshing rather than heavy. A scattering of fresh berries on top adds color and a complementary tartness that balances the sweet lemon cream.
Store leftovers tightly covered with plastic wrap pressed against the cut surfaces to prevent drying. You can also freeze portions: wrap well in two layers of plastic wrap, then in foil, and place in a freezer-grade bag.
Lemoncello Tiramisu
8 servings
30 minutes
2 hours
2 hours 30 minutes
Lemoncello tiramisu updates a classic with bright lemon syrup-soaked ladyfingers and a light mascarpone-lemon cream, finished with fresh fruit.
Ingredients
For the syrup:
- ⅓ cup (80 mL) freshly squeezed lemon juice
- ⅓ cup (2.75 oz/80 g) sugar
- 2 tablespoon (30 mL) lemoncello liqueur
For the cream:
- 16 oz (450 g) mascarpone cheese
- 1 cup (4 oz/115 g) powdered sugar
- Zest of 2 lemons
- ½ cup (120 mL) heavy whipping cream, cold
For layering:
- 36 ladyfinger cookies
Optional lemon crumb topping:
- ⅓ cup (2.75 oz/80 g) granulated sugar
- Zest of 1 lemon
- 4 tablespoon (2 oz/56 g) unsalted butter, melted
- ¾ cup (3.5 oz/100 g) all-purpose flour
- 1 tablespoon (15 mL) freshly squeezed lemon juice
- Powdered sugar, for sprinkling
Instructions
- Line a 9×9 pan with parchment or foil, allowing an overhang on two sides for easy removal.
- Zest two lemons and set the zest aside. Juice the remaining lemons to yield ⅓ cup of juice.
- Make the lemon simple syrup: combine lemon juice and sugar in a small saucepan, bring to a boil, then remove from heat and stir in the lemoncello. Let cool.
- Beat mascarpone with powdered sugar and lemon zest in a stand mixer until light and smooth, scraping the bowl as needed.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the mascarpone mixture until evenly combined and airy.
- Dip ladyfingers briefly, one at a time, into the cooled lemon syrup and arrange an even layer in the prepared pan.
- Spread one-third of the mascarpone cream over the ladyfingers in an even layer.
- Repeat with another layer of dipped ladyfingers and another third of the cream, then finish with the remaining ladyfingers and cream.
- Cover the pan and refrigerate for at least two hours, or overnight for best texture.
- If making the lemon crumb topping: pulse sugar and lemon zest in a small processor until yellow. Add melted butter and lemon juice, pulse, then mix into flour. Drop lumps of dough onto parchment and bake 15–20 minutes until edges brown. Cool and crumble.
- To serve, lift the tiramisu from the pan using the parchment overhang, sprinkle the crumb topping (if using), dust with powdered sugar, cut into portions and garnish with fresh berries. Refrigerate leftovers.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 634
Total Fat: 33g
Saturated Fat: 18g
Trans Fat: 1g
Unsaturated Fat: 12g
Cholesterol: 189mg
Sodium: 509mg
Carbohydrates: 64g
Fiber: 2g
Sugar: 20g
Protein: 20g
I am not a certified nutritionist. This nutrition information is an estimate and should be used as a guideline only.
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