Easy Lemon Tiramisu No Bake (Print Version)

Layers of lemon syrup-soaked ladyfingers and creamy mascarpone create a light, no-bake 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

# How-To Steps:

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 to cool completely before using.
02 - In a chilled mixing bowl, whip the cold heavy cream and powdered sugar using an electric mixer on high speed until stiff peaks form, approximately 3-4 minutes.
03 - In a separate bowl, gently beat the softened mascarpone cheese, vanilla extract, and lemon zest until smooth and creamy, taking care not to overmix.
04 - Gently fold the whipped cream into the mascarpone base using a spatula, incorporating until fully combined and fluffy. Set aside.
05 - Quickly dip each ladyfinger into the cooled lemon syrup, working one at a time. Ensure each cookie is moistened but not saturated or soggy. This should take 1-2 seconds per ladyfinger.
06 - Arrange half of the dipped ladyfingers in a single, tight layer in the bottom of a 9x9-inch baking dish, breaking pieces as needed to fill gaps.
07 - Spread half of the mascarpone cream mixture evenly over the ladyfinger layer using an offset spatula, ensuring complete coverage.
08 - Create a second layer with the remaining dipped ladyfingers, then top with the remaining mascarpone cream. Smooth the top surface with a spatula for an even finish.
09 - Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, to allow flavors to meld and the dessert to set properly.
10 - Just before serving, decorate the top with fresh lemon slices and additional lemon zest if desired. Cut into squares and serve chilled.

# Expert Tips:

01 -
  • Its the dessert that makes people think you spent hours when really you spent about twenty minutes actually working
  • The lemon cuts through the rich mascarpone in a way that feels refreshing instead of heavy
  • You can make it ahead and disappear into the shower while it chills, emerging right before guests arrive looking effortlessly put together
02 -
  • The ladyfings will continue absorbing liquid as they sit, so what seems like too quick a dip is actually perfect
  • Room temperature mascarpone can separate and turn grainy, so keep it cool until you are ready to mix
  • This dessert needs those four hours minimum to set properly, or you will end up with soup instead of neat squares
03 -
  • Use a microplane or fine grater for the zest, avoiding the bitter white pith underneath
  • If your ladyfingers are especially hard, let them sit in the syrup for just a second longer
  • Room temperature ingredients incorporate more smoothly, so take the mascarpone out about thirty minutes before you start

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