Lemon Tiramisu No Bake Delight (Print)
A tangy, creamy lemon tiramisu with syrup-soaked ladyfingers—perfect chilled for hot summer days.
# What You Need:
→ Lemon Cream
01 - 8.8 oz mascarpone cheese, cold
02 - 6.8 oz heavy cream, cold
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
→ Lemon Syrup
09 - 5 fl oz water
10 - 1.7 fl oz fresh lemon juice
11 - 1.8 oz sugar
→ Garnish
12 - Lemon zest
13 - White chocolate curls or mint leaves (optional)
# How to Make:
01 - Combine water, lemon juice, and sugar in a small saucepan. Heat while stirring until the sugar fully dissolves, then remove from heat and let cool completely.
02 - In a large mixing bowl, whisk together the cold mascarpone, heavy cream, sugar, lemon zest, lemon juice, and vanilla extract until smooth and thickened.
03 - Briefly dip each ladyfinger into the cooled lemon syrup without soaking, then arrange in a single layer at the bottom of an 8x8-inch dish.
04 - Spread half of the lemon cream evenly over the first layer of ladyfingers using a spatula.
05 - Add a second layer of quickly dipped ladyfingers over the cream, then top 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 the best texture and flavor.
07 - Before serving, finish with a sprinkle of lemon zest and optional white chocolate curls or mint leaves.
# Expert Advice:
01 -
- It delivers that luscious tiramisu experience without ever turning on the oven
- The bright lemon flavor cuts through summer humidity like nothing else in your dessert rotation
02 -
- A two second dip is the maximum soak time or your tiramisu will fall apart when sliced
- Overnight chilling transforms the texture from good to genuinely spectacular
03 -
- Chill your mixing bowl for ten minutes before whipping the cream for faster, stiffer results
- Cut the finished tiramisu with a hot knife dipped in water for the cleanest slices