Lemon Tiramisu No Bake Delight (Printable)
Tangy, creamy lemon tiramisu with layered mascarpone cream and syrup-soaked ladyfingers, perfect for hot days.
# What You'll Need:
→ Lemon Cream
01 - 8.8 oz cold mascarpone cheese
02 - 0.85 cup cold heavy cream
03 - 0.5 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 - 3.5 tbsp sugar
→ Garnish
12 - Fresh lemon zest
13 - White chocolate curls or mint leaves (optional)
# Step-by-step:
01 - Combine water, lemon juice, and sugar in a small saucepan. Heat over medium heat, stirring continuously, until the sugar has fully dissolved. Remove from heat and let cool to room temperature before using.
02 - In a large mixing bowl, combine cold mascarpone, heavy cream, granulated sugar, lemon zest, lemon juice, and vanilla extract. Whisk with an electric mixer or hand whisk until the mixture is smooth, thick, and holds soft peaks.
03 - Working quickly, briefly dip each ladyfinger into the cooled lemon syrup—do not soak, just a quick pass on each side. Arrange the dipped ladyfingers in a single even layer 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, ensuring full coverage to the edges.
05 - Dip a second batch of ladyfingers in the lemon syrup using the same quick-dip method and arrange them evenly over the first cream layer.
06 - Spread the remaining lemon cream over the second ladyfinger layer, smoothing the surface into an even, clean finish with a spatula.
07 - Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor and texture development.
08 - Just before serving, finish with a sprinkle of fresh lemon zest and optional white chocolate curls or mint leaves. Serve directly from the dish while chilled.
# Expert Advice:
01 -
- The lemon cream tastes like sunshine decided to become a dessert without any effort on your part
- You can assemble it in the morning and forget about it until guests arrive looking impressed
02 -
- Dipping the ladyfingers for even one second too long turns the whole bottom layer into a wet sponge that never recovers
- Overnight chilling is not optional if you want the texture to feel like a proper tiramisu instead of just whipped cream on cookies
03 -
- A splash of limoncello in the syrup adds depth without making it boozy, but add it after the syrup cools so the alcohol doesn't cook off
- Gluten free ladyfingers work if you let them sit in the syrup a half second longer since they tend to be slightly denser