Description

Bright, creamy, and bursting with citrus flavor, this Lemon Tiramisu Cake is the ultimate no-bake dessert for spring and summer. With soft ladyfingers soaked in tangy lemon syrup, layers of silky mascarpone cream, and a hint of vanilla, this cake is both refreshing and indulgent. Whether you’re searching for a quick breakfast treat, elegant dinner idea, or easy recipe to brighten your day, this lemon tiramisu checks all the boxes. It’s light, luscious, and practically melts in your mouth. Plus, it’s a total showstopper at gatherings!

Ingredients

Scale

1 package savoiardi (Italian ladyfingers)
1/2 cup fresh lemon juice (about 3–4 lemons)
1/2 cup water
1/3 cup granulated sugar
Zest of 2 lemons
16 oz mascarpone cheese (room temperature)
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups heavy whipping cream (cold)
1/2 cup lemon curd (optional, for layering)
Extra lemon zest, mint, or white chocolate for garnish

Instructions

In a saucepan, combine lemon juice, water, and granulated sugar. Heat gently until sugar dissolves. Let cool. Optionally, stir in 1–2 tbsp limoncello.
In a chilled bowl, whip the heavy cream to soft peaks.
In another bowl, beat mascarpone with powdered sugar, lemon zest, and vanilla until smooth.
Gently fold whipped cream into mascarpone mixture.
Quickly dip each ladyfinger into the lemon syrup (1–2 seconds per side).
Layer half the soaked ladyfingers in a 9×9″ dish. Spread half the mascarpone mixture over them. Add lemon curd if using.
Repeat layers. Smooth the top and cover.
Refrigerate at least 4 hours or overnight.
Before serving, garnish with lemon zest, mint, or white chocolate shavings.