lemon tiramisu (no raw eggs + no alcohol!)

Lemon Tiramisu is made with layers of lemon simple syrup soaked lady fingers, the creamiest whipped mascarpone, and tangy lemon curd. This no-bake dessert is easy to make & assemble! It uses no eggs & no alcohol, making it family friendly for any occasion.

this recipe

Why you’ll love this Lemon Tiramisu:

• Lemon Soaked Lady Fingers – Lady fingers are quickly dunked in a lemon simple syrup (limoncello is delish, but optional!)
• Lemon Curd – My easy homemade lemon curd is super tart & ultra silky!
• Whipped Mascarpone – Instead of making whipped cream and folding it into mascarpone, I’ve made things easier – we make the mascarpone mixture first and then beat in heavy cream – it fluffs up within the mixture!
• Make-Ahead – Tiramisu needs to chill overnight so the layers can really meld together, making this the perfect make-ahead dessert!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Lady Fingers – We’re using store bought for ease, of course! You can find these with the Italian food items in many major grocery stores.
• Mascarpone –
• Heavy Cream – Be sure to get heavy whipping cream (or heavy cream – same thing), not half and half or whole milk! Those other ones won’t whip up.
• Butter – I always use salted buter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
• Lemon Juice – I recommend using fresh squeezed!

Recipe Substitutions & Variations:

• Dairy-free – Use your favorite dairy-free heavy cream. For the mascarpone, I *think* (but haven’t tried it) dairy-free cream cheese could work instead. Otherwise, try making your own dairy-free mascarpone.

How to Make this Lemon Tiramisu Recipe:

Step 1: Make the Lemon Curd. Cook together eggs, lemon zest & juice, sugar, and salt until thickened. Strain and stir in butter and vanilla. Let cool completely. This lemon curd is so versatile – I even use it as the filling in my Lemon Meringue Pie Cookies!

Step 2: Make the Lemon Simple Syrup. Heat together lemon juice, water, sugar, and lemon peel until sugar is dissolved. Strain and set aside.

Step 3: Make the Whipped Mascarpone. Beat together mascarpone, powdered sugar, vanilla, and salt in a large bowl. Beat in the heavy cream for 1-2 minutes, until thick and fluffy! (This mixture is also used as the frosting for my Tiramisu Cookies!)

Step 4: Assemble & Chill: Quickly dunk lady fingers in the lemon simple syrup & place in a single layer in the bottom of a large baking dish. Spread half the mascarpone on, then add half the lemon curd.

Repeat one more time with all 3 components, then chill overnight!

Serving + Storing:

After the tiramisu has chilled overnight, slice and serve! Store leftovers, tightly covered with plastic wrap, in the fridge for 2-3 days.

Love lemon? Make my Lemon Poppyseed Bundt Cake or my Lemon Curd Cake next!

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

More Lemon Desserts to Love:

• Lemon Meringue Pie Cheesecake
• Lemon Blueberry Cookies
• Raspberry Lemon Crumb Cake
• Ultra Plush Lemon Loaf Cake
• One Bowl Lemon Poppyseed Muffins
• Lemon Basil Cookies

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