Lemon Tiramisu No Bake Delight (Printable)
A zesty twist on classic Italian tiramisu, tangy and creamy with no baking needed.
# What You'll Need:
→ Lemon Cream
01 - 8.8 oz mascarpone cheese, cold
02 - 0.85 cup heavy cream, cold
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 - 3.5 tbsp sugar
→ Garnish
12 - Lemon zest
13 - White chocolate curls or mint leaves (optional)
# How-To Steps:
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.
02 - In a large mixing bowl, whisk the cold mascarpone, heavy cream, sugar, lemon zest, lemon juice, and vanilla extract until 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 in the bottom of an 8x8-inch dish.
04 - Spread half of the lemon cream evenly over the ladyfinger base using a spatula.
05 - Add a second layer of quickly dipped ladyfingers on top of the cream, then cover with the remaining lemon cream, smoothing the surface evenly.
06 - Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for optimal flavor and texture.
07 - Before serving, finish with a sprinkle of fresh lemon zest and optional white chocolate curls or mint leaves.
# Expert Advice:
01 -
- It delivers all the lusciousness of classic tiramisu without ever turning on your oven during the hottest weeks of summer
- The bright lemon cuts through the richness in a way that keeps you going back for just one more bite
02 -
- A two second dip in the syrup is all a ladyfinger needs and anything longer will guarantee a soggy bottom layer that ruins the whole contrast
- Overnight chilling is not optional if you want clean slices because the cream needs real time to set up properly
03 -
- Chill your mixing bowl and whisk attachment for ten minutes before making the cream and you will reach thick peaks in half the time
- Zest your lemons before juicing them because once they are squeezed it becomes nearly impossible to get a good grip