Easy Lemon Tiramisu Dessert (Print View)

Bright layers of lemon syrup and mascarpone cream combine in a chilled, no-bake tiramisu dessert.

# What You'll 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 (optional)

# Method:

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, beat cold heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form. Set aside.
03 - In a separate bowl, gently beat 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 mixture using a spatula, incorporating until fully combined and fluffy. Do not deflate the mixture.
05 - Quickly dip each ladyfinger into the cooled lemon syrup, working rapidly to ensure they are moistened but not soggy or falling apart.
06 - Arrange half of the dipped ladyfingers in a single layer in a 9x9-inch baking dish. Spread half of the mascarpone cream evenly over the ladyfingers using an offset spatula.
07 - Repeat with remaining dipped ladyfingers, then top with remaining mascarpone cream. Smooth the top surface evenly with spatula.
08 - Cover dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and dessert to set completely.
09 - Before serving, garnish with fresh lemon slices and additional lemon zest if desired. Cut into squares and serve chilled.

# Insider Tips:

01 -
  • The lemon cuts through the rich mascarpone in a way that feels impossibly light yet completely indulgent
  • You can assemble the entire thing in under 30 minutes and let your fridge do all the heavy lifting
02 -
  • I once tried using bottled lemon juice and the entire dessert tasted like cleaning solution, so please take the time to squeeze fresh lemons
  • The ladyfingers should be moist but not falling apart, and if you are unsure about your dipping speed, you can brush the syrup on instead
03 -
  • Room temperature mascarpone folds in much more smoothly, so take it out of the fridge while you are making the syrup
  • Use a glass baking dish if you have one, because being able to see the beautiful layers from the side makes the whole experience more impressive

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