A Light & Lovely Summer Dessert: Chef Jacquie’s Easy Lemon Tiramisu
If you enjoy classic desserts but want something lighter for warm weather entertaining, this Easy Lemon Tiramisu offers a bright twist on tradition. It’s an elegant no-bake dessert that’s full of flavor and simple to prepare. Best of all, it doesn’t require raw eggs — making it perfect for home cooks who want to entertain without the fuss.
Whether you’re preparing for a Sunday gathering or just want something special to share with friends, this delightful treat layers lemon-soaked ladyfingers with a creamy mascarpone mixture that feels indulgent but refreshingly light.
The Dessert Hosts Are Turning To This Summer
- No baking required
- Light and creamy texture
- Made with mascarpone and lemon curd
- Perfect for spring and summer parties
- Make-ahead friendly (even better overnight)
Let’s get started!
Ingredients:
- 1 quart heavy cream
- 2 cups mascarpone cheese
- 1 (12.7 oz) jar of lemon curd (Chef Jacquie recommends Bonne Maman)
- 1.5 cups lemon simple syrup
- (½ cup sugar, ½ cup water, juice + zest from 4 lemons)
- 1 package of ladyfinger cookies (look for gluten-free options too)
- Lemon zest for garnish
Step-by-Step Instructions
1. Make the Lemon Simple Syrup
In a small saucepan, combine lemon juice, water, and sugar. Bring to a gentle boil, then simmer for about 8 minutes until slightly thickened. Stir in lemon zest and let it cool. This syrup will be used to soak the ladyfingers for that tangy flavor boost.
2. Whip the Cream
Using a hand mixer, whip the heavy cream until soft peaks form (about 2 minutes).
3. Create the Creamy Filling
In another bowl, mix mascarpone cheese with lemon curd until smooth. Gently fold in the whipped cream until fully blended.
4. Assemble the Tiramisu
- Spread a layer of the lemon cream at the bottom of a loaf pan or ramekins.
- Quickly dip each ladyfinger into the lemon syrup (both sides — don’t oversoak!).
- Arrange dipped cookies over the cream.
- Repeat layers: cream, ladyfingers, cream.
- Finish with a final layer of cream and a sprinkle of lemon zest.
Chef Tip: Pour the syrup into a shallow bowl to avoid oversaturating the cookies — they soak up liquid fast!
Refrigerate & Garnish
- Cover with plastic wrap
- Chill for 6–8 hours or overnight
- Before serving, garnish with lemon zest and pair with fresh fruit (blueberries, raspberries, or cherries work beautifully!)
PRINT THE RECIPE 📄
Meet the Chef Behind the Recipe
Chef Jacquie Kelly is a Philadelphia native and culinary storyteller behind StrEATS of Philly Food Tours. With over a decade of experience leading food lovers through Philly’s most iconic neighborhoods — including the Italian Market and East Passyunk Avenue — Jacquie combines deep local knowledge with award-worthy flavors.
Recognized by the Michelin Guide and trusted by corporate clients and culinary travelers alike, she’s your go-to for immersive food experiences that leave a lasting impression.
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