Easy Lemon Tiramisu No Bake (Print)
Bright, no-bake layers of mascarpone and lemon-soaked ladyfingers make a refreshing chilled dessert.
# What You Need:
→ Lemon Syrup
01 - 1 cup water
02 - 1/2 cup granulated sugar
03 - Juice of 2 lemons (about 1/3 cup)
04 - Zest of 1 lemon
→ Mascarpone Cream
05 - 1 cup heavy cream, cold
06 - 1/2 cup powdered sugar
07 - 8 oz mascarpone cheese, softened
08 - 1 tsp vanilla extract
09 - Zest of 1 lemon
→ Assembly
10 - 24 ladyfinger cookies (savoiardi)
11 - Lemon slices and extra zest for garnish (optional)
# How to Make:
01 - Combine water, granulated sugar, lemon juice, and zest in a small saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves. Remove from heat and allow syrup to cool completely before using.
02 - In a chilled mixing bowl, beat cold heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form, approximately 3-4 minutes. Set aside.
03 - In a separate bowl, gently beat softened mascarpone cheese, vanilla extract, and lemon zest until completely smooth and no lumps remain, about 1-2 minutes.
04 - Gently fold the whipped cream into the mascarpone mixture using a spatula, being careful not to deflate the air. Continue folding until fully incorporated and mixture is light and fluffy.
05 - Working quickly, dip each ladyfinger into cooled lemon syrup for just 1-2 seconds per side. Ladyfingers should be moistened but not saturated or soggy.
06 - Arrange half of dipped ladyfingers in a single layer at the bottom of a 9x9-inch dish. Spread half of mascarpone cream evenly over ladyfingers, using an offset spatula to smooth surface.
07 - Repeat dipping process with remaining ladyfingers and arrange as second layer. Top with remaining mascarpone cream, smoothing top surface evenly.
08 - Cover dish tightly with plastic wrap and refrigerate for minimum 4 hours, preferably overnight, to allow flavors to meld and dessert to set completely.
09 - Before serving, garnish top with fresh lemon slices and additional lemon zest if desired. Cut into squares and serve chilled.
# Expert Advice:
01 -
- The lemon syrup keeps ladyfingers perfectly moist without the heaviness of coffee, creating this impossibly airy texture that feels like eating a sweet cloud.
- You can assemble it in the morning and forget about it until dessert time, making it ideal for actually enjoying your own party.
02 -
- The ladyfingers will continue softening as they sit, so if you prefer some texture left in your dessert, don't let it chill longer than 24 hours.
- Room temperature ingredients are your enemy here—keep everything cold until the moment you need it, or your cream might separate and turn grainy.
03 -
- Dip your ladyfingers one at a time and arrange them immediately—soaking them all at once will turn the first ones into mush while the last ones stay dry.
- If your syrup starts crystallizing while cooling, just warm it slightly and stir again to dissolve the crystals.