Description
Lemon Tiramisu is a refreshing and creamy Italian dessert that combines the tangy zest of lemons with the classic richness of mascarpone cream. This no-bake treat layers lemon-soaked ladyfinger cookies with fluffy mascarpone and whipped cream, creating a light and delightful twist on the traditional tiramisu, perfect for warm weather or when you crave a citrusy dessert.
Ingredients
Scale
Lemon Syrup:
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 1/2 cup water
- 1/3 cup granulated sugar
Mascarpone Cream:
- 1 1/2 cups heavy whipping cream, cold
- 1 cup mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
For Assembly:
- 1 package (200–250g) ladyfinger cookies (Savoiardi)
- Extra lemon zest or candied lemon slices, for garnish
Instructions
- Make the Lemon Syrup: In a small saucepan set over medium heat, combine freshly squeezed lemon juice, water, and granulated sugar. Stir the mixture continuously until the sugar is fully dissolved, ensuring a smooth syrup. Remove the saucepan from heat and allow the lemon syrup to cool completely before using it to soak the ladyfinger cookies.
- Whip the Mascarpone Filling: In a large mixing bowl, whip the cold heavy whipping cream together with powdered sugar and vanilla extract until soft peaks form, giving the cream a light and airy texture. In a separate bowl, beat the mascarpone cheese with lemon zest until smooth and fluffy. Gently fold the whipped cream into the mascarpone mixture, preserving the fluffy consistency for a creamy filling.
- Layer the Tiramisu: Briefly dip each ladyfinger cookie for 1 to 2 seconds into the cooled lemon syrup, making sure they absorb some syrup without becoming soggy. Arrange a layer of these soaked ladyfingers evenly at the bottom of a 9×9-inch dish or a trifle bowl. Spread half of the mascarpone cream over the layer of ladyfingers. Repeat the process with another layer of syrup-dipped ladyfingers followed by the remaining mascarpone cream, creating beautiful alternating layers.
- Chill and Serve: Cover the assembled tiramisu and refrigerate for at least 4 to 6 hours, preferably overnight, to allow the flavors to meld and the dessert to firm up. Just before serving, garnish the tiramisu with additional fresh lemon zest, mint leaves, or candied lemon slices to enhance visual appeal and freshness.
Notes
- Use freshly squeezed lemon juice for the best flavor and natural brightness.
- Do not soak the ladyfingers for too long to prevent them from becoming overly soggy.
- Chilling overnight intensifies flavors and improves texture.
- For an extra tang, add a hint of limoncello to the lemon syrup.
- This dessert is best served cold and consumed within 2 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Lemon Tiramisu, Lemon Dessert, Italian Dessert, No-Bake Tiramisu, Citrus Tiramisu, Mascarpone dessert, Ladyfinger dessert
