Description

There’s something undeniably magical about tiramisu. Maybe it’s the layers of pillowy cream, the delicate soak of sponge, or just the way it feels like a sweet hug in every bite. But this Limoncello Tiramisu, reimagined without alcohol, takes that magic to a whole new level—bringing a bright, citrusy twist to a classic that’s as cheerful as a sunny afternoon in southern Italy.

Growing up, traditional tiramisu made its way to our table only on special occasions—birthdays, holidays, or when someone needed a little extra comfort. But lemon desserts? Oh, those were a springtime staple. From lemon drizzle cakes to tart lemon curds spooned over toast, the zing of citrus always meant one thing: winter was behind us, and brighter days were coming.

This lemon tiramisu bridges those two delicious worlds. It’s inspired by the iconic Italian treat but brings in a refreshing lemon flavor that feels light, vibrant, and completely irresistible. Whether you’re celebrating something big or just want to make a regular day feel extra special, this is the kind of dessert that delivers joy in every spoonful.

Ingredients

Scale

Lemon Syrup:

½ cup (120 ml) fresh lemon juice

¾ cup (150 g) granulated sugar

¾ cup (180 ml) water

Zest of 1 lemon

Cashew Mascarpone Cream:

1 ½ cups (210 g) raw cashews (soaked)

¾ cup (180 ml) canned full-fat coconut milk

½ cup (120 ml) maple syru

2 tbsp lemon juice

2 tsp vanilla extract

Pinch of turmeric (for color)

½ cup (120 ml) chilled canned coconut cream

Assembly:

20–24 vegan ladyfingers or sponge cookies

Lemon zest and vegan white chocolate (optional for garnish)

Instructions

Step 1: Make the Lemon Syrup
Start by combining the lemon juice, sugar, water, and lemon zest in a saucepan over medium heat. Stir gently and let it come to a simmer. Once the sugar dissolves and the mixture has thickened slightly—just about 4-5 minutes—remove it from the heat and let it cool. This syrup is going to soak the ladyfingers and infuse every bite with a bright citrus burst.

Step 2: Soak the Cashews
If you haven’t already soaked your cashews, cover them with hot water and let them sit for 30 minutes to soften. This is what gives the mascarpone cream its rich, velvety texture.

Step 3: Blend the Mascarpone Cream
Drain the soaked cashews and add them to a high-speed blender along with the coconut milk, maple syrup, lemon juice, vanilla, and a pinch of turmeric. Blend until completely smooth—this might take a few minutes, so be patient and scrape down the sides if needed.

Step 4: Fold in the Coconut Cream
Once your cashew mixture is silky and thick, transfer it to a bowl. Whisk in the chilled coconut cream gently until it’s fully combined. The result? A light, luscious mascarpone that’s creamy but not too heavy.

Step 5: Assemble the Tiramisu
Now the fun part begins. Quickly dip each ladyfinger into the lemon syrup—don’t soak them too long or they’ll fall apart—then layer them in the base of your dish. Spread a generous layer of the mascarpone cream over the cookies, smoothing it out with a spatula.

Repeat the layers: soaked ladyfingers, then more mascarpone. You should end with a layer of the cream on top.

Step 6: Chill and Set
Cover the tiramisu and let it chill in the fridge for at least 6 hours—or overnight, if you can wait that long. This gives the flavors time to mingle and the cream to firm up beautifully.

Step 7: Garnish and Serve
Before serving, zest a fresh lemon over the top and, if you’re feeling fancy, sprinkle some finely chopped vegan white chocolate for a little extra flair. Slice, serve, and watch faces light up.

Notes

You can substitute the vegan ladyfingers with plain sponge cookies or even slices of pound cake if needed.
For an extra lemon kick, add a bit more zest to the mascarpone layer.
Keep the mascarpone cream chilled until you’re ready to assemble.