Lemon Tiramisu No Bake Delight (Printer-Friendly)
Tangy, creamy lemon tiramisu with layers of syrup-soaked ladyfingers and zesty mascarpone cream—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
→ 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 It:
01 - In a small saucepan, combine water, lemon juice, and sugar. Heat over medium heat, stirring continuously, until the sugar fully dissolves. Remove from heat and let cool completely to room temperature.
02 - In a large mixing bowl, combine the cold mascarpone, heavy cream, sugar, lemon zest, lemon juice, and vanilla extract. Using an electric mixer or whisk, beat until smooth, thick, and holding soft peaks.
03 - Briefly dip each ladyfinger into the cooled lemon syrup, just a quick pass on each side—do not let them soak or they will become mushy.
04 - Arrange a single layer of dipped ladyfingers in the bottom of an 8x8-inch dish, breaking pieces as needed to fit snugly. Spread half of the lemon cream evenly over the biscuit layer using a spatula.
05 - Add a second layer of quickly dipped ladyfingers over the cream. Top with the remaining lemon cream, smoothing the surface into an even, clean finish.
06 - Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to meld and the texture to set properly.
07 - Just before serving, finish with a dusting of fresh lemon zest and optional white chocolate curls or mint leaves. Serve directly from the dish while still chilled.
# Expert Advice:
01 -
- Zero oven time means your kitchen stays cool no matter how brutal the heat gets outside
- The bright lemon flavor cuts through the richness in a way that classic coffee tiramisu never could
02 -
- A quick one second dip is the difference between perfect texture and a sad soggy mess at the bottom of your dish
- Overnight resting transforms this from good to extraordinary because the biscuits fully absorb flavor without losing structure
03 -
- Taste your lemons before starting because a particularly sour batch might need an extra tablespoon of sugar in the syrup
- Press a sheet of plastic wrap directly against the cream surface before chilling to prevent a skin from forming