Name: 5-ingredient Lemon Tiramisu
Prep time: 15 min
Total time: 8 h
Cuisine: Italian
Ingredients: 350 ml cold double cream; 50 g icing sugar; 1 tbsp lemon juice; Zest from 1 lemon; 20 g icing sugar (for lemon syrup); 60 ml lemon juice (4 tbsp, approx 2 lemons); 26 sponge fingers (ladyfingers); 320 g lemon curd; Sliced lemons (optional decoration); Fresh mint (optional decoration)

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Last updated on December 29, 2025

I still remember the first time I made this 5-ingredient Lemon Tiramisu — the sun was low in the sky, I had lemon juice on my fingers, and I worried that bright citrus would never sit right with the soft, creamy comfort of a tiramisu. If you’ve ever been nervous about making a dessert that seems fancy, or worried you’ll ruin a dish by overcomplicating it, you’re not alone. I’ll show you a simple, forgiving method that removes the mystery and leaves you with a light, tangy dessert that’s perfect for beginners and busy home cooks.

Why I Love This Recipe of 5-ingredient Lemon Tiramisu

I love this recipe because it turns a classic into something sunny and easy. Traditional tiramisu can feel intimidating with layers of mascarpone, egg yolks, and coffee-soaked ladyfingers. This version pares everything back to five clean, pantry-friendly ingredients and a few minutes of prep. For a home cook, that simplicity matters. You get creamy texture from whipped double cream, bright lemon from both curd and syrup, and the familiar comfort of layered sponge fingers — all with minimal fuss.

There’s also a cozy, emotional side. I make this when I want a dessert that feels like a gentle celebration: birthdays, potlucks, or a Sunday supper that needs a little sunshine. It’s forgiving — you don’t need perfect piping skills or exact timing — and it improves overnight in the fridge. Beginners will appreciate a recipe that teaches basic techniques (like whipping cream to soft peaks) and still produces an impressive-looking dessert.

Ingredients You’ll Need for 5-ingredient Lemon Tiramisu

Essentials

350 ml cold double cream — This is the base for your creamy layer. Keep it very cold for the best whipping.
50 g icing sugar — For sweetening the whipped cream. Powdered sugar dissolves easily and keeps the cream smooth.
1 tbsp lemon juice — Adds a fresh lemon note directly into the cream.
Zest from 1 lemon — Fresh zest gives bright fragrant oil to the cream; don’t skip it.
20 g icing sugar (for lemon syrup) — Mixed with lemon juice to make a quick syrup to soak the sponge fingers.
60 ml lemon juice (4 tbsp, approx 2 lemons) — For the lemon syrup that softens the sponge fingers and gives concentrated lemon flavor.
26 sponge fingers (ladyfingers) — They’re the classic base. Use a single layer across the bottom of a 7 x 11” dish.
320 g lemon curd — This becomes the tart, silky layer that pairs beautifully with the sweet cream.
Sliced lemons (optional decoration) — Thin slices for the top; visually pretty and clarify the flavor.
Fresh mint (optional decoration) — A sprig or two for color and a mild herbal lift.

Optional add-ons

A handful of fresh raspberries or blueberry scatter on top for color and a complementary tart-sweet contrast.
A dusting of finely crushed shortbread or graham cracker crumbs for a bit of texture.
A few drops of vanilla extract in the whipped cream if you like a rounder, less citrus-only profile.

Substitutions and Shortcuts

Heavy cream instead of double cream: If your store labels cream differently, heavy cream works just as well. The key is a high-fat cream that whips reliably.
Pre-made lemon curd: I use jarred lemon curd for speed. It’s a shortcut that keeps the dessert fast. If you want to make your own, try a simple stovetop curd and cool it completely.
Whipped topping: For a shortcut, you can use a high-quality whipped topping product. It won’t be quite the same texture, but it’s an option for cooks avoiding extra steps.
Sponge finger alternatives: If you can’t find ladyfingers, use thin slices of pound cake or store-bought sponge cake. Cut them to fit the dish and dip briefly in the lemon syrup.
Sugar alternatives: If you prefer less refined sugar, reduce the icing sugar slightly or use a powdered cane sugar replacement that measures similarly.

Note about dietary concerns

If you need dairy-free options, use a dairy-free whipped topping and a vegan lemon curd, though texture and flavor will differ.

How to Make 5-ingredient Lemon Tiramisu Step-by-Step

Before you begin: chill your mixing bowl and beaters in the fridge for 10–15 minutes. Cold metal helps cream reach soft peaks faster. Measure out all ingredients, and have your 7 x 11” dish ready.

Step 1 — Make the lemon whipped cream

Pour 350 ml of cold double cream into your chilled mixing bowl.
Add 50 g icing sugar, 1 tbsp lemon juice, and the zest from 1 lemon.
Whip the mixture with an electric mixer on medium speed. Stop and check after 2–3 minutes; you’re aiming for soft peaks. Soft peaks mean the cream holds its shape briefly but the tip folds back gently when you lift the beaters.
Taste and adjust: if you want a touch sweeter, add another tablespoon of icing sugar and briefly whip again. Be careful not to over-whip — you want a smooth, pillowy texture.

Step 2 — Prepare the lemon syrup

In a small bowl or shallow dish, combine 20 g icing sugar with 60 ml lemon juice (about 4 tbsp, or the juice of roughly 2 lemons).
Stir until the sugar dissolves. If it sits for a little while, give it another stir before using.
This syrup is for dipping your sponge fingers so they absorb lemon flavor without becoming mush.

Step 3 — Assemble the first layer of sponge fingers

Quickly dip each sponge finger (ladyfinger) into the lemon syrup. You only need to dip for a second or two — enough to moisten but not so long that the ladyfinger falls apart. Think: a quick swirl and out.
Arrange a single, even layer of dipped sponge fingers across the bottom of your 7 x 11” dish. They should be just touching; trim or tuck if needed.

Step 4 — Add the lemon curd layer

Spoon about half of the 320 g lemon curd over the sponge fingers and spread it gently into a uniform layer using an offset spatula or the back of a spoon.
Be gentle so the sponge layer below stays intact, but smooth the curd to create an even surface.

Step 5 — Add the lemon whipped cream

Spoon or pipe half of your lemon whipped cream over the lemon curd.
Spread it into a smooth layer. This contrast of tart curd and light cream is the heart of the dessert.

Step 6 — Repeat the layers

Repeat dipping the remaining sponge fingers in the lemon syrup and lay them over the cream.
Add the remaining lemon curd, smoothing it again.
Finish with the remaining lemon cream, smoothing the surface so the top looks neat. The final layer should be cream for a beautiful finish.

Step 7 — Chill overnight

Cover your dish loosely with plastic wrap or a lid.
Refrigerate for at least 8 hours, preferably overnight. This chilling time allows the layers to meld and the flavors to settle. The texture improves with time — the sponge softens just enough to become silky but still holds structure.

Step 8 — Garnish and serve

Before serving, decorate with thinly sliced lemons and a few fresh mint leaves if you like. A few berries also look lovely.
Slice into squares or scoop into bowls. Serve chilled.

Tips while assembling

Work quickly when dipping the sponge fingers to keep them from getting soggy.
If your lemon curd is very thick, let it sit at room temperature for 10–15 minutes so it’s easier to spread.
Use an offset spatula or the back of a spoon to get smooth layers and clean edges.

Common Mistakes to Avoid

Over-whipping the cream

It’s easy to go from perfectly whipped to grainy butter if you leave the mixer on too long. Stop when you see soft peaks — the cream should hold a peak that gently folds over. If you over-whip, you can sometimes rescue it by adding a little more cold cream and gently folding by hand until it loosens. Avoid the temptation to whip on high speed for speed’s sake; medium speed gives you control.

Dipping sponge fingers for too long

Soggy, falling-apart ladyfingers can ruin the structure. Dip each sponge finger for only a second or two. The goal is to add flavor and a touch of moisture so they soften while chilling, not to saturate them. If you do end up with a soggy layer, try pressing gently with a spatula to compact the dessert and smooth the top — it can still taste great even if the look suffers a bit.

Skipping the chill time

This dessert needs rest. If you serve it too soon, layers won’t set and flavors won’t meld. The overnight chill turns the whipped cream into a stable cushion that meets the lemon curd and softened sponge in perfect harmony. If you’re short on time, chill for at least 4–6 hours, but plan ahead when possible.

Serving Suggestions for 5-ingredient Lemon Tiramisu

A cozy tea or brunch pairing

This lemon tiramisu is lovely alongside a pot of Earl Grey or chamomile. The citrus in the dessert complements tea flavors and keeps things light after a brunch spread. Try serving small bowls or square slices so each guest can enjoy a bright, modest portion.

A simple party dessert

For gatherings, cut the tiramisu into bite-size pieces and place on a pretty platter. You can also spoon the layers into individual glasses or jars for an elegant single-serve option. With the clear layers of cream and curd, these little portions look sophisticated but are easy to make ahead and transport.

Make-ahead and storage

This is a dream dessert for making ahead. Assemble the tiramisu the day before and refrigerate. If you need to transport it, keep it cold in an insulated bag. Store leftovers covered in the fridge for up to 3 days. The flavor is best on day one or two; after that, the texture may become very soft. You can freeze portions for up to a month in airtight containers, but thaw slowly in the fridge before serving.

Extra serving notes

Add a sprinkle of finely grated lemon zest on top right before serving for an extra burst of aroma.
For a crowd, double the recipe and layer in a larger pan, but keep the same ratios.
Consider offering fresh berries on the side for guests who like extra texture and a fruit contrast.

Conclusion

You’ve just learned how simple and satisfying a 5-ingredient Lemon Tiramisu can be. It proves that a dessert can be both impressive and easy — no complicated custards or long ingredient lists needed. Make it ahead, tweak layers to taste, and serve it for quiet family dinners or sunny gatherings. If you’d like another lemony tiramisu take or inspiration to compare, this Easy Lemon Tiramisu Recipe offers a nice comparison and extra tips to spark your ideas. Give it a try this weekend — the bright flavor and creamy texture make it one of my favorite go-to desserts when I want something cozy but refreshing.

FAQs About 5-ingredient Lemon Tiramisu

Q1: Can I make 5-ingredient Lemon Tiramisu without double cream?
A1: You can substitute a high-quality whipped topping or a non-dairy whipped cream if needed, but results will vary. Double cream gives the best texture and richness. If you use a substitute, aim for one that whips to soft peaks and tastes neutral so the lemon shines.

Q2: How long should I refrigerate 5-ingredient Lemon Tiramisu before serving?
A2: I recommend refrigerating for at least 8 hours or overnight. This resting time allows the sponge to soften properly and the flavors to meld. If you’re pressed for time, chill for a minimum of 4–6 hours, but longer is better.

Q3: Can I use homemade lemon curd for 5-ingredient Lemon Tiramisu?
A3: Absolutely. Homemade lemon curd adds a lovely fresh flavor. Make sure the curd is fully cooled before layering. If it’s too warm, it can soften the whipped cream and affect the texture.

Q4: Is 5-ingredient Lemon Tiramisu freezer-friendly?
A4: Yes, you can freeze portions for up to a month in an airtight container. Thaw slowly in the fridge for several hours or overnight before serving. Keep in mind the texture may be slightly different after freezing.

Q5: Can I make 5-ingredient Lemon Tiramisu in individual cups?
A5: Definitely. Layer the soaked sponge fingers (or small cake pieces), lemon curd, and whipped lemon cream in small glasses or jars. Individual cups are great for parties and make portioning easy.

For a cozy variation with extra photos and tips, I sometimes look back at my notes and other takes on the dessert like this cozy lemon tiramisu.

If you want a speedier tiramisu-style treat for comparisons or party bites, see how tiramisu can be adapted into quick snacks like these tiramisu balls.

Enjoy making this bright, simple dessert — and remember, it’s forgiving and meant to make your kitchen feel warm, not stressful.

5-ingredient Lemon Tiramisu

Why I Love This Recipe of 5-ingredient Lemon Tiramisu