Lemon Tiramisu No Bake (Print Version)
Tangy, creamy lemon tiramisu with ladyfingers and zesty cream, no baking needed for summer.
# What You Need:
→ Lemon Cream
01 - 8.8 oz cold mascarpone cheese
02 - 6.8 oz cold heavy cream
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 (see below)
→ 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 It:
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 the cold mascarpone, heavy cream, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and thickened to a spreadable consistency.
03 - Briefly dip each ladyfinger into the cooled lemon syrup without soaking. Arrange a single layer of dipped ladyfingers across 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 - Dip a second batch of ladyfingers in the lemon syrup and arrange them over the first cream layer.
06 - Spread the remaining lemon cream over the second layer of ladyfingers, smoothing the surface into an even finish.
07 - Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture and flavor development.
08 - Before serving, finish with a sprinkle of lemon zest and optional white chocolate curls or mint leaves. Serve chilled.
# Handy Tips:
01 -
- It tastes like a lemon grove decided to become a dessert without any effort on your part
- The no bake thing means your kitchen stays cool and your sanity stays intact
02 -
- A two second dip is the difference between elegant and soggy, I learned this by destroying an entire first layer
- Overnight chilling transforms the texture into something that feels like it came from a pastry shop
03 -
- If your cream looks curdled when mixing, it probably means the mascarpone was too warm so start over with properly chilled ingredients
- White chocolate curls are easiest to make with a vegetable peeler on a slightly warm bar, not a room temperature one