Discover Chef Jacquie’s easy lemon tiramisu recipe! This simple, no-bake Italian dessert is perfect for summer. Refreshing and quick to make, it’s a delightful twist on the classic tiramisu. Perfect for any occasion, your guests will love this zesty, creamy treat.
A Refreshing Twist on a Classic Italian Dessert
If you’re looking for a light and refreshing summer dessert, this Easy Lemon Tiramisu is a must-try. I find I’m always looking for simple ways to entertain and wow guests at the same time. With this no-bake treat, it’s a delightful variation on the classic tiramisu, featuring a creamy, zesty lemon flavor that will impress your guests. Best of all, it doesn’t use traditional eggs, making it even simpler for you to prepare.
When I doubled the cream, it resulted in a thick, luxurious emulsion similar to a Zabaglione (a rich Italian dessert made with eggs, sugar, and Marsala wine made into a custard – and tastes divine with fresh berries by the way!) Let’s dive into this easy and delicious creamy recipe!
Ingredients:
- 1 quart of heavy cream
- 1 jar of Lemon Curd (12.7 oz), I prefer Bonne Maman (or use orange curd!)
- 1, 16 ounce container of Mascarpone Cheese
- 1.5 cups Lemon Simple Syrup [1/2 cups sugar, 1/2 cup water, 4 lemons zested, and juiced] or purchase some.
- 1 package of lady finger cookies [look for them in the Italian section/International aisle at your grocer or these Gluten-Free ones]
- 1 each Lemon zest, use for garnish [psst…here’s my favorite tool]
Method of Preparation:
- Prepare the Lemon Syrup: Combine the lemon juice, water, and sugar in a small saucepan and bring the mixture just to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the syrup is slightly thickened, about 8 minutes. As it cools, add zest and move on to steps 2 and 3. This will be used later to dip the ladyfingers, adding a bright flavor to the dessert
- Whip the Cream: Using a hand mixer, whip the heavy cream for about 2 minutes.
- Mix the Mascarpone: In a separate bowl, whip the Mascarpone cheese with the lemon curd until incorporated. Using the hand mixer, combine the whipped cream until well blended.
- Assemble the Tiramisu: When it’s time to assemble, you want to put a layer of cream on the bottom of a decorative serving vessel, such as a ramekin or a loaf pan. Dip the ladyfinger cookies on both sides and place them inside the ramekin or loaf pan on top of the cream. A quick dip is all you need. More cream, more lady fingers, and top with cream spreading evenly across a sprinkle lemon zest on top for a zesty finish.
Chef Tip: Pour lemon simple syrup into a flat bowl, large enough for dipping the lady fingers one at a time so they don’t get soggy. They get soggy really quickly because they are soft cookies. As soon as they absorb liquid, they fall apart.
Assembling Pro Tips Tiramisu:
- Place a dollop of cream mixture on the bottom of a decorative or clear serving vessel, I used a loaf pan.
- Dip lady fingers into lemon syrup, both sides and then place on top of the cream mixture. You can snap cookies in half to fit in all those empty spots.
- Alternate layers of cream and soaked cookies until you reach the top, ending with cream spreading evenly across with a spatula or knife.
- Cover with plastic wrap and place in fridge for 6-8 hours, overnight for best results.
- Sprinkle the top layer with lemon zest when you’re garnishing before serving.
To serve: scoop out a nice amount of tiramisu and place in a bowl. Perfect to pair with fresh fruit, blueberries, raspberries or cherries too!
[Photo by Laura Eaton]
Meet Chef Jacquie, the culinary stand out behind StrEATS of Philly Food Tours. With over a decade of experience, this Philadelphia native and Michelin-Guide highlighted food expert has been showcasing the best of Philly’s food scene since 2010, specializing in South Philly and East Passyunk. Her passion for food and her city shines through in every tour, blending flavors, history, and culture into unforgettable gastronomic experiences.
Join Chef Jacquie on a journey of discovery as she shares her insider knowledge and love for Philadelphia’s culinary treasures with eager food enthusiasts. See also her corporate experiences.
