Lemon Tiramisu Cups are a Citrusy Summer Twist on the Classic Dessert

These individual Lemon Tiramisu Cups are summer in a dish! Layers of lady fingers soaked in limoncello syrup are sandwiched between layers of lemon cream, and it’s all topped off with a dollop of lemon curd and fresh strawberries to balance the tart lemon flavor. Sounds delicious, right? Scroll on to see how to make it!

If you’ve never made tiramisu before, this is the perfect place to start! This is an easy, no-bake dessert, and the lemon flavors are tangy and perfect for summer. Plus, who doesn’t love a mini dessert? They are always a crowd pleaser! If you can’t have alcohol, replace the limoncello with lemonade and reduce the granulated sugar by ¼ cup, to taste.

These mini desserts make the perfect addition to a summer patio party, a baby or bridal shower, or any other occasion! If you’re hosting, these are a wonderful option since they can be made anywhere from 4 hours up to 2 days ahead. And, you can certainly halve or double the recipe if needed! Happy summer, friends–scroll on for the complete recipe.

Lemon Tiramisu Cups

Prep Time: 30 minutes
Cook Time: 2 minutes
Yield: 5-6 individual desserts

Ingredients

For the Limoncello Syrup:

• ⅔ cup Limoncello liquer
• 2 small lemons, zested (save for later), and juiced (about ¼ cup of juice)
• 2 tbsp water
• ½ cup Granulated sugar

For the Lemon Cream:

• 1 cup cold heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• One, 8 oz container mascarpone
• One 12-13 oz jar lemon curd, divided
• Reserved lemon zest

• 1 package lady fingers (be sure to buy the hard kind, not the soft cakey ones)
• Strawberries, for topping
• Lemon zest, for topping

Instructions

Make the Limoncello Syrup:

1.Stir together the limoncello liquor, lemon juice, water, and granulated sugar in a small saucepan.

2. Heat over medium for a couple of minutes, just until the sugar is dissolved. Transfer to the fridge to cool completely.

Make the Lemon Cream:

3. Beat the heavy cream, powdered sugar, and vanilla in a medium bowl on medium-high speed just until stiff peaks form.

4. Beat together the mascarpone, ¾ cup of lemon curd, and reserved lemon zest in a large bowl, then gently fold the whipped cream into this mixture with a silicone spatula.

Assemble Tiramisu Cups:

5. Dunk two lady fingers into the limoncello syrup, then place in the bottom of one of your dessert dishes (you may have to break them in half to fit).

6. Add two tablespoons (use an actual large dinner spoon, not a tablespoon measure) of the lemon cream, and spread over the lady fingers. Repeat, and top with a dollop of the remaining lemon curd.

7. Repeat with the remaining mixtures to make all your dessert cups.

8. Top each with strawberry slices and lemon zest. Chill in the fridge for 20 minutes or up to 4 hours before serving.

Did you make these limoncello tiramisu cups? Show us on Instagram or TikTok @lulus–and head to our Summer Fashion Shop for sweet styles to wear all season! 

This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes is to get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.