Last August, I was scrambling to bring dessert to my neighbor’s backyard barbecue when inspiration struck. My grandmother’s tiramisu recipe met my obsession with summer lemons, and honestly? Magic happened. The creamy mascarpone layers, bright citrus zing, and coffee-soaked ladyfingers created this summer lemon tiramisu cake that had everyone asking for the recipe before they’d even finished their slice.

Ingredients for Summer Lemon Tiramisu Cake

• 6 large egg yolks
• 3/4 cup granulated sugar (150g)
• 1 1/4 cups mascarpone cheese, room temperature (280g)
• 1 3/4 cups heavy whipping cream (420ml)
• 1/3 cup fresh lemon juice (80ml)
• 2 tablespoons lemon zest
• 2 packages ladyfinger cookies (7 oz each)
• 1 1/2 cups strong coffee, cooled (360ml)
• 1/4 cup coffee liqueur, optional (60ml)
• 2 tablespoons powdered sugar for dusting
• Fresh lemon slices for garnish

Perfect.

The smell of fresh lemon zest always reminds me of summer mornings in Halifax when the sea breeze carries that crisp, clean scent through our kitchen windows.

Step-by-Step Instructions for Summer Lemon Tiramisu Cake

1. Whisk egg yolks and sugar in large bowl until pale and thick, about 3 minutes.
2. Beat in mascarpone until smooth and creamy.
3. Whip heavy cream to stiff peaks in separate bowl.
4. Fold whipped cream gently into mascarpone mixture.
5. Stir in lemon juice and zest until just combined.
6. Combine cooled coffee and liqueur in shallow dish.
7. Dip each ladyfinger quickly into coffee mixture.
8. Arrange dipped ladyfingers in single layer in 9×13 dish.
9. Spread half the lemon mascarpone mixture over ladyfingers.
10. Repeat layering with remaining ladyfingers and cream.
11. Cover tightly and refrigerate minimum 4 hours.
12. Dust with powdered sugar before serving.

The texture should feel silky-smooth when you run your spoon through it—that’s how y’all’re gonna know it’s ready.

Pro Tips & Variations

Make it boozy: Replace coffee liqueur with limoncello for extra lemon punch. My cousin tried this last Canada Day weekend, and boom! Game changer.

Chocolate lovers: Dust each layer lightly with cocoa powder between the lemon cream layers.

Individual servings: Assemble in mason jars or wine glasses for elegant presentation at dinner parties.

Storage & Food Safety

Store your summer lemon tiramisu cake covered in the refrigerator for up to 4 days. The flavors actually improve after the first day as everything melds together beautifully. Keep it at 40°F or below per FDA guidelines, and if you’re serving at a picnic, don’t leave it out longer than 2 hours in temperatures above 70°F.

This dessert doesn’t freeze well due to the cream content, so plan to enjoy it fresh.

Nutrition & Serving Ideas

Per serving (serves 12):

• Calories: 285
• Fat: 18g
• Carbohydrates: 26g
• Protein: 6g
• Sugar: 22g

 

This pairs beautifully with fresh berries, a drizzle of berry coulis, or even a small scoop of vanilla gelato. I love serving it alongside Tim Hortons coffee for that perfect sweet-and-bitter balance that reminds me of summer evenings on the deck.

The creamy richness makes it substantial enough to stand alone as dessert after lighter summer meals like grilled fish or garden salads.

FAQs About Summer Lemon Tiramisu Cake

Can I make this without raw eggs? Absolutely! Use pasteurized eggs or substitute with 1/2 cup lemon curd mixed into the mascarpone for similar richness and tang.

How long does it need to set? Minimum 4 hours, but overnight is even better. The ladyfingers need time to soften and the flavors to meld into something magical.

Can I use store-bought lemon juice? Fresh is definitely best for that bright, zesty flavor that makes this cake special. The bottled stuff just doesn’t have that same punch.

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I’m Sarah, a Halifax-based food blogger who’s been perfecting comfort food recipes for over a decade, sharing favorites from my Maritime kitchen.