Lemon Tiramisu

Course: Dessert

Cuisine: Italian

Keyword: lemon dessert, lemon tiramisu, no bake dessert ideas

Prep Time: 20

Chilling Time: 4

Servings:

Calories: 361kcal

Author: Jessica Formicola

Light, zesty, and irresistibly creamy, lemon tiramisu is a refreshing twist on the classic Italian dessert. Made with layers of lemon-soaked ladyfingers, mascarpone cream, and a hint of citrus, it's the perfect no-bake treat for summer or any special occasion.

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Equipment

Ingredients

Lemon Simple Syrup:

1 1/2 cups water
1/2 cup sugar
1 1/4 cup lemon juice or limoncello
1 tablespoons fine grated lemon zest

Tiramisu:

16 ounces mascarpone cheese , softened
21 ounces lemon creme pie filling or lemon curd
1/4 cup sugar
1/2 cup lemon juice or limoncello
1/4 teaspoon fine sea salt
8 ounces whipped topping
12 ounces ladyfinger cookies , approximately 38-40 cookies*

Topping:

8 ounces whipped topping
fresh lemon zest
white chocolates curls
candied lemons

Instructions

Lemon Simple Syrup:

In a small saucepan, stir together the 1 1/2 cups water, 1/2 cup sugar and 1 1/4 cup lemon juice or limoncello until the sugar has dissolved. Remove from the heat, add the 1 tablespoons fine grated lemon zest, and set aside to cool slightly.

Lemon Tiramisu:

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric mixer, beat the 16 ounces mascarpone cheese until smooth.
Stir in the 21 ounces lemon creme pie filling or lemon curd and 1/4 cup sugar, blending well again.
Blend in the 1/2 cup lemon juice or limoncello and 1/4 teaspoon fine sea salt until combined.
Using a hand spatula, fold in the 8 ounces whipped topping.
Assemble the tiramisu by dipping one ladyfinger cookie into the cooled lemon simple syrup and arranging them in a single layer on bottom of a 9x13 baking dish. If any piece isn't wet, spoon a tiny bit of the liquid over it.
Dollop approximately half of the mascarpone filling over the cookies. They are delicate, so don't apply too much pressure.
Repeat this process with the ladyfinger cookies and the remaining mascarpone filling.
Cover and chill for at least 4 hours.

Topping:

When ready to serve, evenly cover the top with 8 ounces whipped topping and garnish with fresh lemon zest, white chocolates curls and/or candied lemons.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

I bought 2 8 ounces packages and had a few leftover. How many you use will depend on the size and structure of the pan.

If you use Limoncello, this will contain alcohol. Do not serve to children and please consume responsibly.

Nutrition