Lemon tiramisu



Tiramisu is the quintessential Italian dessert, which has made our cuisine famous abroad. Let's discover together the lemon tiramisu, a fresh and citrusy version! The simple ingredients are definitely the secret to the success of the classic tiramisu: ladyfingers (better if homemade), mascarpone cream, and coffee make it so special. Today, we have "shaken up" the original recipe by creating a tiramisu with fresher notes, without eggs, only with whipped cream and mascarpone. If, like us, you are lovers of lemon desserts, this version of the timeless and inimitable dessert will also surprise you! For your tiramisu, choose the best lemons, organic untreated, because only a quality ingredient and all your love will allow you to achieve an unbeatable result!

Check out these other tasty variations of classic tiramisu:


Ingredients for the lemon ladyfingers
Potato starch ¼ cup (40 g)
Cake flour ⅓ cup (40 g)
Sugar ⅓ cup (60 g)
Eggs 3 - medium
Lemon peel 2 - of organic lemons
to dust
Sugar to taste
Powdered sugar to taste
for the cream
Mascarpone cheese 1 ¼ cup (250 g)
Fresh liquid cream ⅔ cup (150 g)
Sugar ¼ cup (50 g)
Lemon peel 2 - of organic lemons
for the syrup
Water ½ cup (100 g)
Sugar 2 (20 g)
Lemon juice 1
to garnish
Lemon peel to taste - of organic lemons


To prepare the lemon tiramisu, the first thing you need to do is make the ladyfingers. Separate the eggs (you'll need 1.7 oz of yolks and 3.3 oz of whites); transfer the yolks into the bowl of a stand mixer. Add half of the sugar slowly 1 and begin to beat the yolks and sugar at medium speed. As soon as they become foamy, add the grated zest of two untreated lemons 2 and continue to work them until they are well whipped 3.

Keep the beaten egg yolks aside and whisk the 3.3 oz of egg whites, gradually adding the remaining sugar (4-5) when they have slightly swelled. Once finished, sift the flour 6 into the mixture with the yolks


and the potato starch 7. Gently mix with a spatula from the bottom to the top 8, and as soon as you have obtained a lump-free mixture, add the whipped egg whites, always working gently with the spatula from top to bottom 9.

Gently mix until you obtain a smooth and foamy mixture 10; then transfer it into a pastry bag equipped with a smooth tip 11 and use it to create sticks approximately 3'' long on a baking sheet lined with parchment paper 12. With these amounts, you will obtain 20 sticks.

Dust each ladyfinger first with granulated sugar 13 and then with powdered sugar 14. Then bake the ladyfingers in a preheated static oven at 390°F for about 10-12 minutes. Once cooked, take them out of the oven 15 and let them cool completely.

In the meantime, take care of preparing the lemon tiramisu cream. Firstly, transfer the mascarpone cheese into a bowl and work it with a spatula to soften it. Then, in another bowl, whip the fresh liquid cream together with the sugar 16. At this point, gradually add the whipped cream and sugar mixture to the mascarpone cheese 17 and mix with a spatula from the bottom to the top 18 to combine the two components.

Then add the grated zest of an untreated lemon 19 and mix again to combine everything 20. Transfer to a disposable pastry bag without a nozzle 21 and refrigerate.


Now you can prepare the syrup for the ladyfingers: pour the lemon juice 22, sugar 23, and water 24 into a bowl. Mix everything together.

At this point, prepare 4 jars. If the ladyfingers are shorter than the jars, simply cut off a small piece 25 and use them to alternate with the layers of cream. Quickly soak the ladyfingers 26 and arrange them in a circular pattern, pressing them against the edge of each jar 27.

Once you have covered the entire inner rim 28, resume with the cream and pipe it into the center of each glass with a pastry bag until it is about half full 29. Lightly soak the remaining pieces of ladyfingers in the syrup 30

and place them in the center of the small glass 31. Top with more cream 32 and garnish with grated lemon zest. Your lemon tiramisu is ready to be enjoyed 33!

How to store

Store the tiramisu in the fridge covered with plastic wrap for a maximum of 2 days. Alternatively, you can freeze them.


You can further scent the lemon cream by adding some freshly chopped mint.

For the translation of some texts, artificial intelligence tools may have been used.