Lemon Tiramisu No Bake Delight (Printable)
Tangy, creamy lemon tiramisu layered with syrup-soaked ladyfingers. No oven required, just chill and enjoy.
# What You'll Need:
→ Lemon Cream
01 - 8.8 oz mascarpone cheese, cold
02 - 0.85 cup heavy cream, cold
03 - 0.5 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 - 0.25 cup sugar
→ Garnish
12 - Lemon zest
13 - White chocolate curls or mint leaves, optional
# How-To Steps:
01 - Combine water, lemon juice, and sugar in a small saucepan. Heat over medium, stirring until the sugar fully dissolves. 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. 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 bottom layer of ladyfingers using a spatula.
05 - Place a second layer of quickly dipped ladyfingers over the cream. Top with the remaining lemon cream and smooth the surface.
06 - Cover the dish 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. Serve cold.
# Expert Tips:
01 -
- The lemon cuts through all that richness so you never feel weighed down even after seconds
- It comes together in one bowl with zero oven time which makes it the ultimate showoff dessert for lazy people
02 -
- The single biggest mistake is soaking the ladyfingers too long, and I learned this by ruining an entire batch on my second try
- Overnight resting changes the texture dramatically, making it denser and more cohesive than the four hour version
03 -
- Chill your mixing bowl and whisk for ten minutes before whipping the cream and you will get twice the volume with half the effort
- A microplane gives you fluffy zest with maximum oil release while a regular grater tends to grate too deep into the bitter pith