Easy Lemon Tiramisu Recipe (No-Bake!)

Move over, coffee, there's a new tiramisu flavor in town and it’s for all lemon-lovers! This No-Bake Lemon Tiramisu is a twist on the beloved Italian dessert, Tiramisu, with a refreshing lemon makeover. Forget the heavy, decadent desserts – this version is all about lightness and zest. The recipe requires no baking! Instead, the ladyfingers and mascarpone cream are layered in a serving dish and left to refrigerate. It may seem simple but this dessert is packed with flavor. Ladyfingers get a refreshing dip in limoncello, while a creamy mixture of mascarpone cheese adds decadence and richness. If you love all things lemon, you’ll love this lemon Tiramisu!

What is Lemon Tiramisu?

Lemon Tiramisu is a vibrant and refreshing take on the beloved classic Italian dessert, Tiramisu.  Tiramisu is believed to have been invented sometime in the late 1960s or early 1970s in the Veneto region of Italy. This lemon version is a layered dessert featuring ladyfingers soaked in a lemon-infused syrup, a creamy mascarpone cheese filling (sometimes flavored with lemon zest and curd), and often finished with a sprinkle of white chocolate.

While Tiramisu itself is a relatively modern dessert, the concept of a layered, soaked cake has roots in older Italian dishes like "zuppa inglese" ("English soup"). The classic Tiramisu uses coffee for soaking the ladyfingers whereas Lemon Tiramisu offers a bright and citrusy alternative. The recipe requires no baking, just layering and chilling…making it the perfect make-ahead dessert!

Tips

• For a lighter option, feel free to use Greek yogurt as a substitute for mascarpone.
• Instead of limoncello, you can use you can also use rum, Grand Marnier, and Kahlua. For an alcohol-free version, use lemon syrup.
• Use fresh lemons for the zest and juice. Bottled versions lack the vibrant flavor and aroma that fresh lemons bring.
• Opt for fresh, high-quality eggs for the best results.
• Dip the ladyfingers only briefly in the limoncello. They should be slightly softened, not soggy.
• Use room-temperature mascarpone cheese for a smooth and creamy texture. Cold cheese will be difficult to whip and might result in lumps.
• Don't overwhip the mascarpone mixture. Once it reaches a smooth and light consistency, stop whipping to avoid a greasy texture.
• Allow the tiramisu to chill for at least 3 hours, preferably overnight. This allows the flavors to meld and the ladyfingers to soften fully.

Can I Use Something Besides Ladyfingers?

You can try vanilla wafers or biscotti, but they might not have the same texture after soaking.

Do I Have to Use Mascarpone Cheese?

Mascarpone provides the best texture, but you could substitute cream cheese or ricotta with a slightly different result.

Can I Make Lemon Tiramisu Ahead of Time?

Absolutely! It actually benefits from chilling for a few hours, so it's perfect for making in advance.

What Kind of Lemons Should I Use?

Look for fresh, juicy lemons at their peak during spring and summer.

What Other Fruits Could I Use in Place Of Lemon?

You could experiment with other citrus fruits like orange or grapefruit, adjusting the sweetness accordingly.

How To Store Lemon Tiramisu

Lemon Tiramisu is perfect for making in advance. Once assembled, it can be stored in the refrigerator for up to 3 days. This makes it a great option for entertaining.

Zest the lemons and set aside.

Add the egg whites to a clean bowl.

Whisk the egg whites until stiff peaks form. Set them aside.

In another bowl, beat the egg yolks and sugar until light and fluffy.

Fold in the mascarpone cheese and reserved lemon zest.

Beat until smooth and well combined.

Carefully fold the whipped egg whites into the creamy yolk mixture using a spatula. Be careful not to deflate the whites; you want a light and airy texture. 

Briefly dip the ladyfingers in the limoncello.

In a serving dish, create the first layer by dipping ladyfingers in limoncello and arranging them neatly.

Using a piping bag, spread a generous layer of the mascarpone cream over the soaked ladyfingers.

Add a layer of grated white chocolate.

Repeat this process to create another layer.

Smooth the top layer of cream with a spatula.

Refrigerate the tiramisu for at least 3 hours, or until firm and chilled.

Top the tiramisu with grated white chocolate, the reserved lemon zest, and a few fresh mint leaves.

Serve and enjoy.