Today I’m bringing you a bright and zesty Lemon Tiramisu Cake.
This easy no bake dessert is bursting with fresh lemon flavor and made without any alcohol or coffee, which makes it a perfect treat for all ages — yes, even kids! It’s light, creamy, sweet, and tangy all in one bite.

If you’re a lemon lover, this one’s going to hit all the right notes.

Just like our classic no bake cheesecakes and tiramisu-inspired desserts, this one is simple to assemble, super refreshing, and packed with texture. You get soft, soaked ladyfingers layered with a silky lemon mascarpone cream that sets beautifully in the fridge.

It’s the ultimate summer dessert, no oven needed, and everyone will be asking for seconds.

I know we’re still deep in summer, but I have to admit… I’m already craving cozy bakes and cooler days. So this year, we might just start rolling out fall recipes a little earlier than usual, think warm cinnamon rolls, gooey apple pies, and of course, plenty of pumpkin treats to get us in that autumn spirit.

But don’t worry, we’re not done with summer yet. There are still a few more refreshing recipes coming your way, starting with this bright and creamy summer tiramisu cake. It’s the perfect way to soak up the last of the season’s sunshine, and yes, it’s that good.

Why You’ll Love This Lemon Tiramisu Cake

• A bright and refreshing no-bake dessert that’s so easy to put together, perfect for lemon lovers.
• We use store-bought lemon curd for extra convenience without compromising flavor.
• It’s a light, zesty treat that works beautifully for summer gatherings, birthdays, or just because.
• This recipe is incredibly versatile, swap the lemon for orange curd, berry jam, or even fresh strawberries for a twist that’s just as delicious.

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Key Ingredients for the Best Lemon Tiramisu Cake

There’s one thing we can all agree on, if we’re making a lemon tiramisu, we’ll need a lot of lemons.

Get your zester ready because the fresh lemon zest is going to make this tiramisu burst with bright, citrusy flavor. But trust me, every bit of it is worth it.

1. Fresh Lemons:We’ll be using both the zest and juice, so nothing goes to waste. The fresh lemon flavor is what makes this tiramisu truly shine.
2. Mascarpone Cheese: This is a must in any classic tiramisu recipe. It’s rich, creamy, and blends beautifully with the citrus. If you can’t find mascarpone, full-fat cream cheese works in a pinch. Just make sure it’s at room temperature for smooth mixing.
3. Heavy Whipping Cream (35% fat or higher): Whip it to soft peaks for the lightest texture. Anything lower than 35% fat content won’t hold up — and your filling could fall apart. Stick with high-fat cream for best results.
4. Lemon Curd (Store-bought or Homemade): For ease and speed, I recommend using a good-quality store-bought lemon curd, it saves time and still gives the tiramisu that bold lemon flavor. But if you want to go all in, we’ll soon be publishing our homemade lemon curd recipe too.
5. Granulated Sugar and icing sugar: Used to sweeten the whipped cream and the lemon syrup we’ll be soaking the ladyfingers in. It’s a subtle touch that balances the tartness.
6. Ladyfingers: These are the base of any tiramisu and they soak up the lemon syrup beautifully, creating that soft, cake-like texture we all love.
7. Graham Crackers or Biscuits (for the crust): We blend them with melted butter to create a sturdy, flavorful crust that holds everything together. It adds structure and just the right amount of crunch.

This lemon tiramisu cake was tested and approved by everyone at the table. It gave us about 8 generous portions, and honestly, everyone came back for seconds. If you’re planning to serve a crowd or want leftovers (which you will), I highly recommend making a double batch.

For the best results and clean layers, use a 17 x 6 cm springform pan. This size gives the cake a tall, elegant look that holds its shape beautifully when sliced.

Making a Cookie Crust for This Tiramisu Cake

Let’s be clear, traditional tiramisu does not have a cookie crust. If an Italian saw this, they might raise an eyebrow (and if you’re Italian, please forgive us!). But since we’re turning this into a layered tiramisu cake rather than the classic dish, a cookie crust actually makes sense here.

The crust gives structure to the dessert, so each slice holds up beautifully, especially important when serving at parties or events. It’s the perfect base to support the layers of mascarpone cream and soaked ladyfingers, and it adds a little extra texture too.

This isn’t your nonna’s tiramisu… but it’s very fun, absolutely delicious, and totally worth making.

Start by adding your cookies or graham crackers to a food processor along with some fresh lemon zest. Blend until you get fine crumbs. Then, pour in the melted butter and pulse again until the mixture looks like wet sand.

That’s it, your crust is ready to press into the pan.

Once your crust mixture is ready, press it into your pan. Start by pressing it against the sides, working your way all the way up to the top edges, this gives the cake its signature shape.

Then use the remaining mixture to press down firmly into the bottom of the pan. Pop it in the freezer while you prepare the rest.

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Making the lemon syrup to dip the ladyfingers

This part sounds more complicated than it really is, all you need is fresh lemon zest, plenty of freshly squeezed lemon juice, and granulated sugar.

That’s it. Bring everything to a low simmer in a saucepan, and once the sugar has fully dissolved, your syrup is ready. Let it cool slightly before using.

Lemon tiramisu cake filling

It’s much easier than it looks, and it comes together in just a few steps. Start by whipping the heavy cream (make sure it’s 35% fat or higher) with granulated sugar using an electric hand mixer or stand mixer. Whip only until soft peaks form, don’t overdo it.

In a separate bowl, add the room temperature mascarpone cheese and smooth it out with a spatula. Add lemon zest and powdered sugar, mix again until fully incorporated. Now add the lemon curd and gently fold it in.

Once that’s ready, fold in the whipped cream. Be gentle, you want to keep the mixture light and airy.

That’s it, your lemon tiramisu filling is ready. Now it’s time to build the layers.

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How to layer a lemon tiramisu cake

Once your crust and filling are ready, it’s time to assemble this luscious lemon tiramisu cake. Start by dipping each ladyfinger quickly into the cooled lemon syrup, don’t let them soak too long or they’ll fall apart. Arrange a single layer of dipped ladyfingers over the chilled cookie crust. Sprinkle lemon zest on top to build that bright citrus base.

Spread half of the lemon tiramisu filling over the ladyfingers and smooth it out with an offset spatula or the back of a spoon. Add a thin, even layer of lemon curd right on top of the filling, this gives a bold pop of flavor.

Now repeat the process: add another layer of syrup-dipped ladyfingers, a touch more zest, and then finish with the rest of the tiramisu filling. Smooth out the top nicely for a clean finish.

Cover and refrigerate the cake for at least 6 hours, but ideally overnight. This helps the layers set and the flavors blend beautifully. Once set, decorate with more lemon curd.

Best Tips to Make the Perfect Lemon Tiramisu Cake

1. Use room temperature mascarpone cheese. Cold mascarpone won’t blend smoothly. Let it sit out until it’s soft and creamy so it incorporates beautifully with the other ingredients.
2. Make sure your mixing bowl is clean and completely dry. Any traces of moisture or fat can prevent your cream from whipping properly. Use a metal or glass bowl, and give it a quick wipe with vinegar if needed.
3. Use heavy cream with at least 35% fat. This is essential. Anything lower won’t whip into soft peaks and your filling may collapse or turn watery.
4. Whip the cream only until soft peaks form. Over-whipping can make it grainy and stiff. Stop as soon as you see the cream hold a soft shape that gently folds over when you lift the whisk.
5. Zest your lemons before juicing. It’s much easier to zest firm lemons. And since this recipe uses both the zest and juice, you’ll get the most flavor out of every lemon.

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