Easy Lemon Tiramisu Dessert (Printable)

Layers of lemon-infused syrup and mascarpone cream offer a bright, no-bake treat perfect for spring and summer.

# 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)

# 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, beat cold heavy cream and powdered sugar with electric mixer until stiff peaks form. Set aside.
03 - In separate bowl, whisk softened mascarpone cheese, vanilla extract, and lemon zest until smooth and creamy.
04 - Gently fold whipped cream into mascarpone mixture until fully incorporated and fluffy. Be careful not to overmix.
05 - Quickly dip each ladyfinger into cooled lemon syrup, working rapidly to prevent oversaturation. Cookies should be moistened but not soggy.
06 - Arrange half of dipped ladyfingers in single layer in 9x9-inch dish. Spread half of mascarpone cream evenly over cookies.
07 - Repeat with remaining ladyfingers and remaining mascarpone cream. Use spatula to smooth top surface evenly.
08 - Cover dish tightly with plastic wrap. Refrigerate minimum 4 hours, preferably overnight, to allow flavors to meld and texture to set properly.
09 - Before serving, garnish with fresh lemon slices and additional lemon zest if desired. Serve chilled.

# Expert Tips:

01 -
  • No oven required, which means your kitchen stays cool even when cravings run hot
  • The make-ahead nature lets you actually enjoy your own dinner party
  • That lemon cream hits like sunshine even on the grayest Tuesday
02 -
  • Room temperature mascarpone mixes smoothly while cold mascarpone curdles into tiny frustrating lumps
  • That syrup must be completely cool before dipping or your cream will separate into something sad
  • Four hours minimum chilling is not negotiable unless you want to serve lemon soup instead of tiramisu
03 -
  • Use a microplane for the finest zest possible without any bitter white pith
  • Dip ladyfingers quickly and confidently, hesitation leads to oversoaked cookies
  • Make it the day before and you will taste the difference in every single layer

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