Lemon Tiramisu No Bake (Printable)
A zesty twist on the classic Italian dessert, tangy and creamy with no baking needed.
# 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
→ 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 - Combine water, lemon juice, and sugar in a small saucepan. Heat over medium heat, stirring until the sugar fully dissolves. Remove from heat and let cool completely.
02 - In a large mixing bowl, combine cold mascarpone, heavy cream, sugar, lemon zest, lemon juice, and vanilla extract. Beat with an electric mixer or whisk until smooth, thick, and holds soft peaks.
03 - Quickly dip each ladyfinger into the cooled lemon syrup — just a brief pass, do not soak. Arrange a single layer of dipped ladyfingers across the bottom of an 8x8-inch dish.
04 - Evenly spread half of the lemon cream over the first layer of ladyfingers, using a spatula to smooth the surface.
05 - Repeat the quick-dip process with remaining ladyfingers and arrange a second layer on top of the cream.
06 - Spread the remaining lemon cream over the second biscuit layer, smoothing the top into an even surface.
07 - Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture and flavor integration.
08 - Before serving, finish with a sprinkle of fresh lemon zest and optional white chocolate curls or mint leaves. Serve cold.
# Expert Suggestions:
01 -
- The chilled cream and bright lemon hit different when it is sweltering outside and you need something that feels like a treat but also a rescue.
- It looks like you spent all afternoon on it but the entire active time is maybe twenty minutes of whisking and dipping.
02 -
- A two second dip in the syrup is genuinely the maximum because I once left a ladyfinger in for five seconds and it dissolved into paste on contact.
- Overnight resting is not optional in spirit because the difference between four hours and twelve hours in the fridge is the difference between good and unforgettable.
03 -
- Chill your mixing bowl and whisk for ten minutes before making the cream and you will get to full volume noticeably faster.
- If the cream looks slightly curdled after mixing, a few gentle folds with a spatula usually brings it back together rather than whipping it harder.