Lemon Tiramisu No Bake Delight (Printable)
Tangy, creamy lemon tiramisu with soaked ladyfingers and a zesty twist on the Italian classic—no baking needed.
# What You’ll 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 - 0.22 cup sugar
→ Garnish
12 - Fresh lemon zest
13 - White chocolate curls or mint leaves (optional)
# How To Make:
01 - Combine water, lemon juice, and sugar in a small saucepan. Heat over medium-low, stirring until the sugar fully dissolves. Remove from heat and let cool completely before using.
02 - In a large mixing bowl, whisk cold mascarpone, heavy cream, sugar, lemon zest, lemon juice, and vanilla extract until smooth, thick, and slightly stiff.
03 - Briefly dip each ladyfinger into the cooled lemon syrup, just a quick pass on each side. Do not soak or the layers will become soggy.
04 - Arrange a single layer of dipped ladyfingers in the bottom of an 8x8-inch dish. Spread half of the lemon cream evenly over the top.
05 - Place a second layer of dipped ladyfingers over the cream. Top with the remaining lemon cream, smoothing the surface with a spatula.
06 - Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture and flavor.
07 - Before serving, finish with a sprinkle of fresh lemon zest and optional white chocolate curls or mint leaves. Serve well chilled.
# Expert Advice:
01 -
- It delivers that luscious tiramisu experience without ever breaking a sweat in the kitchen
- The bright lemon flavor cuts through the richness in a way that makes you keep going back for more
02 -
- A quick one second dip is the difference between perfect texture and a sad puddle of dissolved biscuits
- Overnight chilling is not a suggestion because the structure firms up dramatically and the lemon deepens
03 -
- Chill your mixing bowl and whisk for ten minutes before whipping the cream for faster thicker results
- Zest your lemons before juicing them because it is nearly impossible the other way around