Lemon Tiramisu No Bake (Printable)
A tangy, creamy lemon tiramisu with layers of soaked ladyfingers and zesty mascarpone cream, perfect for summer.
# What You Need:
→ Lemon Cream
01 - 8.8 oz cold mascarpone cheese
02 - 0.85 cup cold heavy cream
03 - 0.44 cup granulated sugar
04 - Zest of 2 lemons
05 - 2 tbsp freshly squeezed lemon juice
06 - 1 tsp vanilla extract
→ Biscuit Layer
07 - 7 oz ladyfinger biscuits (savoiardi)
08 - 0.85 cup lemon syrup (see below)
→ Lemon Syrup
09 - 0.63 cup water
10 - 3.4 tbsp fresh lemon juice
11 - 3.5 tbsp sugar
→ Garnish
12 - Fresh lemon zest
13 - White chocolate curls or mint leaves (optional)
# How To Make It:
01 - Combine water, lemon juice, and sugar in a small saucepan. Heat while stirring until the sugar fully dissolves. Remove from heat and let cool completely before using.
02 - In a large mixing bowl, whisk together the cold mascarpone, heavy cream, granulated sugar, lemon zest, lemon juice, and vanilla extract until the mixture is smooth, thick, and holds soft peaks.
03 - Briefly dip each ladyfinger into the cooled lemon syrup without soaking. Arrange a single layer of dipped ladyfingers across the bottom of an 8x8-inch dish.
04 - Spread half of the lemon cream evenly over the first layer of ladyfingers using a spatula.
05 - Dip another batch of ladyfingers in the syrup and place them over the first cream layer.
06 - Spread the remaining lemon cream over the second layer of ladyfingers, smoothing the surface into an even finish.
07 - Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture and flavor development.
08 - Before serving, finish with a sprinkle of fresh lemon zest and optional white chocolate curls or mint leaves. Serve chilled.
# Expert Tips:
01 -
- It delivers all the luxurious creaminess of classic tiramisu but with a citrus punch that wakes up every palate on a hot day
- The entire thing comes together in one bowl with zero oven time, which means your kitchen stays cool and your evening stays free
02 -
- Overdipping the ladyfingers is the number one way to ruin this dessert, so err on the side of too dry rather than too wet
- Overnight chilling transforms the texture completely, making it worth the wait instead of rushing to serve
03 -
- Chill your dish before assembling so the first cream layer firms up faster and the layers stay distinct
- If the cream looks curdled after mixing, it is not ruined, just switch to a spatula and fold gently until it smooths out again