Lemon Tiramisu No Bake (Print)
Tangy, creamy lemon tiramisu with a zesty twist on the Italian classic—no baking needed.
# What You Need:
→ Lemon Cream
01 - 8.8 oz cold mascarpone cheese
02 - 6.8 oz cold heavy cream
03 - 3.5 oz 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 - 6.8 oz lemon syrup (prepared below)
→ Lemon Syrup
09 - 5 fl oz water
10 - 1.7 fl oz fresh lemon juice
11 - 1.8 oz 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-low, stirring continuously until the sugar fully dissolves. Remove from heat and let cool to room temperature before using.
02 - Add cold mascarpone, heavy cream, granulated sugar, lemon zest, lemon juice, and vanilla extract to a large mixing bowl. Whisk with an electric mixer on medium speed until the mixture becomes smooth, thick, and holds soft peaks.
03 - Working quickly, briefly dip each ladyfinger into the cooled lemon syrup. Do not soak — a quick one-second dip on each side is sufficient to soften without making the biscuits soggy.
04 - Arrange a single layer of dipped ladyfingers across 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 - Repeat with a second layer of quickly dipped ladyfingers, then top with the remaining lemon cream. Smooth the surface with a spatula to create an even finish.
06 - Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours. Overnight chilling yields the best texture and flavor integration.
07 - Just before serving, finish with a light dusting of fresh lemon zest and optional white chocolate curls or mint leaves. Serve directly from the dish while chilled.
# Expert Advice:
01 -
- It tastes like sunshine decided to become a dessert with zero oven heat involved
- The lemon cuts through the richness in a way that makes you forget how much cream you just ate
02 -
- Soaking ladyfingers for even three seconds too long turns the entire bottom layer into wet paste that slides around when you try to cut it
- Overnight chilling transforms this from good to genuinely exceptional so do not skip that waiting period
03 -
- Chill your mixing bowl in the freezer for ten minutes before whipping the cream and you will get thicker results in half the time
- Fresh lemons with thin skins have more aromatic oil in the zest which is where most of the real lemon flavor actually lives