Why You’ll Love This Recipe
Best Lemon Tiramisu is a bright and zesty twist on the classic Italian dessert, offering layers of soft ladyfingers soaked in lemon syrup, fluffy lemon-infused cream, and a dusting of lemon zest for extra flair. Light, refreshing, and indulgent, it’s the perfect spring or summer dessert that still feels rich without being heavy.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ladyfingers (vegan if needed)fresh lemons (juice and zest)dairy-free cream cheese or mascarpone-style spreadcoconut cream or vegan whipping creampowdered sugarmaple syrup or agave nectarvanilla extractlemon extract or limoncello (optional)plant-based milk (for soaking layer)turmeric (optional, for color)
directions
Zest and juice the lemons, keeping both parts separate.
In a bowl, whisk together plant-based cream cheese, coconut cream, powdered sugar, lemon juice, lemon zest, vanilla extract, and a few drops of lemon extract or limoncello, if using.
Whip until smooth and creamy. Add a small pinch of turmeric for a natural yellow hue, if desired.
In a shallow bowl, mix plant-based milk with lemon juice or limoncello to create the soaking liquid.
Quickly dip each ladyfinger into the lemon mixture—don’t soak too long to avoid sogginess.
Layer the soaked ladyfingers in a dish, then spread a generous layer of the lemon cream on top.
Repeat layers until ingredients are used up, finishing with a layer of cream.
Smooth the top and refrigerate for at least 4–6 hours, or overnight, to set and develop flavor.
Before serving, sprinkle with fresh lemon zest and, if desired, a dusting of powdered sugar.
Servings and timing
This recipe serves 8–10.Preparation time: 20 minutesChilling time: 4–6 hoursTotal time: about 4 hours 20 minutes
Variations
Add crushed lemon cookies between layers for added texture.
Top with blueberries or raspberries for a fruity finish.
Use orange zest and juice for a citrusy variation.
Add a layer of lemon curd for extra zing.
storage/reheating
Store covered in the refrigerator for up to 4 days.Not suitable for freezing, as the texture may change.No reheating needed—best enjoyed chilled.
FAQs
Can I make this ahead of time?
Yes, it’s actually better when made the day before to allow the flavors to meld.
What if I can’t find vegan ladyfingers?
Use sponge cake, vanilla cookies, or soft biscotti as a substitute.
Can I skip the lemon extract?
Yes, the fresh lemon juice and zest provide plenty of flavor on their own.
Is it gluten-free?
Use gluten-free ladyfingers or cookies to make this recipe gluten-free.
Can I use regular cream instead of coconut?
Yes, any dairy-free whipping cream will work well.
Conclusion
Best Lemon Tiramisu is a fresh, elegant dessert that balances tangy citrus with sweet creaminess in every bite. Whether you’re serving it for a special occasion or just want a bright, no-bake treat, this lemony version of a classic favorite is sure to impress and delight.
Print
Best Lemon Tiramisu
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegan
Description
A refreshing twist on the classic Italian dessert, this lemon tiramisu features layers of zesty lemon curd, dairy-free mascarpone, and soaked ladyfingers for a light and tangy vegan treat.
Ingredients
- 1 package vegan ladyfingers or sponge cake slices
- 1 cup lemon juice (freshly squeezed)
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon zest
- 1 cup plant-based milk (such as almond or soy)
- 1/2 tsp turmeric (for color, optional)
- 1 cup vegan mascarpone or thick coconut yogurt
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup plant-based whipped topping
- Lemon slices and zest (for garnish)
Instructions
- In a saucepan, whisk together lemon juice, sugar, cornstarch, lemon zest, and plant-based milk. Add turmeric if using. Cook over medium heat, stirring constantly until thickened (5–7 minutes). Let the lemon curd cool completely.
- In a mixing bowl, beat together vegan mascarpone, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping.
- Dip each ladyfinger briefly in a mix of lemon juice and water (1:1 ratio) and line the bottom of a dish.
- Spread half of the lemon curd over the ladyfingers, then spread half of the mascarpone mixture on top.
- Repeat the layers once more: dipped ladyfingers, lemon curd, and mascarpone mixture.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with lemon zest and slices.
Notes
- Ensure lemon curd is completely cooled before layering to prevent melting the cream.
- Use store-bought vegan lemon curd to save time.
- For a firmer texture, freeze for 1 hour before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
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