Lemon Tiramisu :Refreshing & Creamy Italian Dessert
I make a classic tiramisu recipe with a bright, lemony twist. This no-bake dessert has layers of creamy mascarpone and lemon-infused ladyfingers for a refreshing, easy summer treat.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 3 hours 35 mins (includes chilling)
- Yield: 6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 cup fresh lemon juice
1/3 cup granulated sugar
1/2 cup water
Zest of 1 lemon
3 large egg yolks, room temp
1/2 cup granulated sugar
10 oz mascarpone cheese, softened
1 1/2 cups heavy whipping cream, cold
1 tsp vanilla extract
24-30 crisp ladyfinger cookies (Savoiardi)
Fresh berries or lemon zest for garnish
Instructions
Make the lemon syrup: Combine lemon juice, 1/3 cup sugar, water, and zest in a saucepan. Simmer until sugar dissolves. Cool completely.
Prepare the mascarpone cream: Whisk egg yolks and 1/2 cup sugar in a heatproof bowl over simmering water. Whisk constantly for 5-7 mins until thick and pale. Remove from heat and cool 10 mins.
Beat the cooled yolk mixture with the softened mascarpone and vanilla until smooth.
In a separate bowl, whip the cold heavy cream to soft peaks.
Gently fold the whipped cream into the mascarpone mixture in two batches until fully combined.
Quickly dip each ladyfinger in the cooled lemon syrup (1-2 seconds per side).
Arrange a layer of dipped ladyfingers in the bottom of an 8×8 inch dish.
Spread half of the mascarpone cream over the ladyfingers.
Add a second layer of dipped ladyfingers, then top with remaining cream. Smooth the top.
Cover and refrigerate for at least 3 hours, or overnight. Garnish before serving.
Notes
For the best flavor, use fresh lemon juice and zest. The egg yolks are gently cooked for safety, but you can use pasteurized eggs if preferred. Ensure the lemon syrup is completely cool before dipping the ladyfingers to prevent sogginess. This dessert is best made a day ahead.