Lemon Tiramisu :No-Bake & Creamy Italian Dessert

Tiramisu has long been a staple of Italian desserts — a rich, coffee-soaked indulgence layered with mascarpone cream. But when spring arrives and summer heat follows, my family craves something lighter, fresher. That’s when lemon tiramisu steps in — a bright, zesty twist on the traditional favorite.

This no-bake dessert takes everything you love about tiramisu — creamy mascarpone, soft ladyfingers, and layered decadence — and reimagines it with the invigorating flavor of fresh lemon. The result? A luscious, tangy treat perfect for Easter brunch, summer BBQs, or anytime you need a refreshing crowd-pleaser.

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Ingredients

For the Lemon Syrup:

• 1/2 cup freshly squeezed lemon juice (about 3 lemons)
• 1/2 cup water
• 1/3 cup granulated sugar

For the 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

Step 1: Make the Lemon Syrup

In a small saucepan over medium heat, combine lemon juice, water, and sugar. Stir until the sugar is fully dissolved. Remove from heat and let cool completely.

Step 2: Whip the Mascarpone Filling

In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
In a separate bowl, beat the mascarpone and lemon zest until smooth and fluffy.
Fold the whipped cream into the mascarpone mixture gently, preserving the airy texture.

Step 3: Layer the Tiramisu

Dip each ladyfinger briefly (1–2 seconds) into the cooled lemon syrup and arrange a layer in the bottom of a 9×9-inch dish or trifle bowl.
Spread half of the mascarpone cream over the soaked ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining cream.

Step 4: Chill and Serve

Cover and refrigerate for at least 4–6 hours, preferably overnight.
Before serving, garnish with fresh lemon zest, mint leaves, or candied lemon slices.

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Nutrition Information (per serving)

Calories: 340 kcal
Fat: 22 g
Saturated Fat: 13 g
Carbohydrates: 30 g
Sugar: 18 g
Protein: 5 g
Sodium: 90 mg

Nutrition may vary depending on brands and portion sizes.

Tips for Success

• Use fresh lemon juice and zest — bottled won’t offer the same bright flavor.
• Don’t soak the ladyfingers too long or they’ll become mushy. A quick dip is perfect.
• For extra flavor, add a tablespoon of Limoncello to the syrup or mascarpone cream (adults only!).

Serving Suggestions

• Serve chilled with extra zest or lemon curls for presentation.
• Great for spring holidays, baby showers, or summer dinners on the patio.
• Pair with a chilled glass of Prosecco or iced lemon tea for a stunning finish.

Cultural Insight: Italian Roots with a Citrus Spin

Traditional tiramisu is a layered Italian dessert created in the 1960s in the Veneto region. Its flavors are typically rooted in espresso and cocoa. But Italians have long embraced citrus in their desserts — from lemon panna cotta to lemon ricotta cake. This lemon tiramisu combines those fresh Mediterranean flavors with the beloved structure of classic tiramisu for a beautiful hybrid that still feels authentically Italian.

Variations

• Berry-Lemon Tiramisu: Add a layer of fresh raspberries or blueberries between the cream layers.
• Limoncello Upgrade: Add a splash of Limoncello to the syrup for an adult version.
• Mini Jars: Assemble individual portions in mason jars or small glasses for a portable, party-friendly presentation.

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FAQ

Can I make lemon tiramisu in advance?
Yes — in fact, it tastes better when made a day ahead. The flavors meld and the texture improves.

What can I use instead of mascarpone?
You can substitute mascarpone with a mix of cream cheese and heavy cream (but the flavor will be tangier and less smooth).

Can I freeze lemon tiramisu?
Yes — freeze it tightly wrapped for up to 1 month. Thaw in the fridge overnight before serving.

External Links

• The History of Tiramisu
• How to Make Homemade Mascarpone
• Why Lemon Zest Elevates Baking
• Italian Lemon Desserts to Love

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