Italian Lemon Tiramisu!

This Lemon Tiramisu is creamy, sweet, tangy and the perfect summer ‘pick me up!’ This Tiramisu consists of two delightful layers of light and airy ladyfingers, two oh-so silky mascarpone cream layers, and lastly, two sweet lemon curd layers with lemon flavor bursting in each bite!

You guys! This Lemon Tiramisu just might be one of the best and prettiest things we’ve ever made… Tiramisu is one of our favorite desserts, so we thought we’d put a twist on the classic, and make it lemon flavored for Summer! And we gotta say, it’s pretty amazing!


Egg yolks: This recipe uses just egg yolks for a richer tiramisu.

White Sugar: The sugar in the recipe is divided. Half is used with the egg yolks, and the other half is whipped up with the heavy whipping cream.

Mascarpone: Mascarpone is a must ingredient in tiramisu recipes! It adds an amazing creamy texture, and has a sweet almost nutty like flavor.

Heavy Whipping Cream: The cream is beat until stiff peaks from, and is added to the mascarpone mixture. The whipped cream makes the cream more stiff, so it holds up and slices well.

Vanilla Extract: Vanilla extract is must in desserts, and adds a nice flavor to the tiramisu!

Ladyfingers (savoiardi): Ladyfingers (savoiardi) is a must ingredient in tiramisu. Be sure to use the hard and crunchy-like ladyfingers, and not the soft and cake-like ones.

Milk + Lemon Zest: The milk is mixed with the fresh lemon zest, and the ladyfingers are dipped in the mixture. The lemon zest adds a nice lemon flavor, without having to add lemon juice, since the milk would curdle.

What is Tiramisu?

Tiramisu, (also sometimes known as ‘Tuscan Trifle’) is a classic Italian dessert that originated in Treviso, Italy, in the late 1960’s or early 1970’s. Typically, Tiramisu is a layered dessert, with layers of espresso soaked ladyfingers, and creamy mascarpone cream, topped with a dusting of cocoa powder. In today’s recipe, we decided to add a twist, and make it lemon flavored! Instead of soaking the ladyfingers in espresso, we soaked it in milk and lemon zest. We also skipped the cocoa powder on top, and added lemon curd layers in between!

We love pipping on some dollops of whipped cream, because we think it makes it look so so cute! We also pipped on a few small dots of lemon curd, and mint leaves to add a pop of color. But of course, you can top your tiramisu however you’d like. Or, you can just leave it undecorated, as it is, and it’ll still taste amazing!

Now, tiramisu does have to chill in the fridge overnight, but trust us it’s so worth when you slice into it and take a bite of the next day! Also, it isn’t optional, because if you skip chilling, it will be way too soft, and your tiramisu may collapse.

As always, we hope you guys enjoyed this recipe! And if you try it, be sure to comment down below and tag us on our Instagram @corrigansisters -Aubrey and Tara

Step-By-Step Video:​

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Lemon Tiramisu!

  • Author: Corrigan Sisters
  • Total Time: overnight + 30 mins.
  • Yield: 8 servings 1x


This Lemon Tiramisu is creamy, sweet, tangy and the perfect summer ‘pick me up!’ This Tiramisu consists of two delightful layers of light and airy ladyfingers, two oh-so silky mascarpone cream layers, and lastly, two sweet lemon curd layers with lemon flavor bursting in each bite!



For the Lemon Curd:

2 large egg yolks

2 large eggs

1/4 tsp. salt

1/2 cup granulated sugar

2 tsp. lemon zest, freshly grated

1/3 cup lemon juice, freshly squeezed

1/4 cup butter

For the Mascarpone Cream Filling:

4 egg yolks

1/2 cup sugar, divided

8 oz. mascarpone

1 cup heavy whipping cream

2 tsp. vanilla extract

For dipping the ladyfingers:

1 + 3/4 cups milk

2 tsp. lemon zest

22 ladyfingers (savoiardi)


To make the Lemon Curd:

1. To a small saucepan, add in 2 large egg yolks, 2 large eggs, 1/4 tsp. salt, 1/2 cup granulated sugar, 2 tsp. lemon zest, and 1/3 cup lemon juice. Whisk that together, and cook at medium heat until it starts simmering. Now, cook that for about 1 minute just after it starts simmering. Remove from heat, and sieve the mixture into a bowl. Add in 1/4 cup butter, and let it sit for about 1 minute. Whisk the butter in, and cover with plastic wrap, and let it chill in the fridge while making the mascarpone cream.

For the Mascarpone Cream:

2. Whisk together 4 egg yolks with 1/4 cup of white sugar in a medium-sized bowl. Place the bowl over steam (on a saucepan with simmering water) and cook the egg mixture for about 10 minutes whisking constantly, or until the mixture is lighter in color and thickened. Remove from heat and let cool completely.

3. Once the egg mixture is cooled, add in 8 oz. mascarpone and beat that until fluffy and combined. In a separate bowl, whip up 1 cup of heavy whipping cream with 1/4 cup of white sugar and 2 tsp. vanilla extract. Whip until medium-soft peaks. Gently fold the whipped cream mixture into the egg mixture using a spatula just until combined.

Assembling the Tiramisu:

4. Whisk together 1 + 3/4 cups milk with 2 tsp. lemon zest. Quickly dip each ladyfinger for about 1 1/2 seconds per side. Then transfer it to your 8×8 or 8×10 casserole dish lining them in a single layer. Don’t over-soak the ladyfingers or your cake will collapse.

5. Spread half of the cream over the lined-up ladyfingers and smooth it out. Spread on about half of the lemon curd, and repeat the process once more by lining up the ladyfingers, spreading on the remaining cream and spreading on the remaining lemon curd. Cover the tiramisu with saran wrap and refrigerate overnight.

6. The next day, optionally pipe on some whipped cream (like we did), or serve it just how it is!

7. Slice and enjoy!

  • Prep Time: 20 mins.
  • Resting/Chilling Time: overnight
  • Cook Time: 10 mins.
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Italian


  • Serving Size: 1 slice
  • Calories: 420

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