Easy Lemon Tiramisu No Bake (Printable)

Layers of lemon syrup-soaked ladyfingers and mascarpone cream create a light, chilled treat for spring and summer.

# What You'll Need:

→ Lemon Syrup

01 - 1 cup water
02 - 1/2 cup granulated sugar
03 - 1/3 cup fresh lemon juice (about 2 lemons)
04 - Zest of 1 lemon

→ Mascarpone Cream

05 - 1 cup cold heavy cream
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 Steps:

01 - Combine water, granulated sugar, lemon juice, and lemon zest in a small saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves. Remove from heat and allow syrup to cool to room temperature.
02 - Using an electric mixer, beat cold heavy cream and powdered sugar in a mixing bowl until stiff peaks form. Set aside.
03 - In a separate bowl, beat softened mascarpone cheese, vanilla extract, and lemon zest until smooth and creamy.
04 - Gently fold the whipped cream into the mascarpone mixture until fully incorporated and fluffy. Avoid overmixing to maintain light texture.
05 - Working quickly, dip each ladyfinger into cooled lemon syrup for just 1-2 seconds per side. Ladyfingers should be moistened but not soggy or falling apart.
06 - Arrange half of dipped ladyfingers in a single layer in a 9x9-inch baking dish. Spread half of mascarpone cream evenly over cookies, using spatula to smooth surface.
07 - Repeat with remaining ladyfingers and mascarpone cream, finishing with cream on top. Smooth top surface evenly.
08 - Cover dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and texture to set properly.
09 - Before serving, decorate top with fresh lemon slices and additional lemon zest if desired. Cut into squares and serve chilled.

# Expert Pointers:

01 -
  • Its ridiculously simple to throw together but tastes like something from an Italian bakery
  • The lemon cuts through the rich mascarpone perfectly so it never feels too heavy
  • It actually gets better after sitting in the fridge, making it perfect for make ahead entertaining
02 -
  • Over dipping ladyfingers is the number one mistake people make with tiramisu, quick dips are all you need
  • The dessert needs those full 4 hours in the fridge to properly set, or it will be too soft to serve cleanly
  • Room temperature mascarpone blends much more smoothly than cold, which can create unwanted lumps
03 -
  • Zest your lemons before juicing them, it is much easier to handle the fruit when it is still firm
  • Use a microplane or fine grater for the zest to avoid any bitter white pith

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