No-Bake Lemon Tiramisu Recipe

Let’s be honest: some days, you just don’t want to turn on the oven. Whether it’s a sweltering summer afternoon or you’re simply running on empty after a long day, the craving for a dazzling dessert doesn’t always align with the energy to bake. That’s where this glorious No-Bake Lemon Tiramisu sweeps in to save the day. It’s like a ray of sunshine in a dish—bright, zesty, and impossibly creamy, without any of the heat or hassle. This recipe is my go-to when I need a show-stopping treat that comes together with minimal effort and maximum reward. It’s the kind of dessert that makes everyone think you fussed for hours, and I promise, it’ll be our little secret.

Table of Contents

Table of Contents

Why You’ll Love This No-Bake Lemon Tiramisu

This isn’t just another dessert recipe; it’s a lifesaver. Here’s why it’s about to become a staple in your kitchen:

• Zero Baking Required: Your oven gets to take a well-deserved nap. All the magic happens in the fridge.
• Incredibly Quick to Assemble: From start to chill-time, you’re looking at about 20 minutes of active prep.
• Bright & Refreshing Flavor: The perfect balance of tart lemon and sweet, luxurious mascarpone is a total crowd-pleaser.
• Perfect for Make-Ahead Magic: In fact, it’s better when made ahead, making it ideal for parties and potlucks.

Gathering Your Ingredients

Simple ingredients create the most spectacular results. Let’s see what you’ll need.

Print

• 1 package (about 7 oz) of crisp ladyfinger cookies (Savoiardi)
• 1 1/2 cups cold heavy whipping cream
• 8 oz mascarpone cheese, softened at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/2 cup fresh lemon juice (from about 2-3 lemons)
• Additional lemon zest or thin slices for garnish

Let’s Make This Sunshiney Dessert!

Ready to create something wonderful? Follow these simple steps.

1. Whip the Cream: In a large bowl, use an electric mixer to beat the cold heavy cream until it forms stiff peaks. Be careful not to over-whip! Set this fluffy cloud aside for a moment.
2. Create the Filling: In another bowl, beat the softened mascarpone, sugar, vanilla extract, and lemon zest together until the mixture is smooth and well-combined.
3. Combine and Fold: Gently fold the whipped cream into the mascarpone mixture. This is the key to that light, airy texture—be gentle so you don’t deflate all the air you just whipped in!
4. Prep the Lemon Dip: Pour the fresh lemon juice into a shallow bowl or plate.
5. Assemble the Layers: Quickly dip each ladyfinger into the lemon juice, one by one. You just want a quick dip—about one second per side—to soak up the flavor without them getting soggy. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch dish or a similar-sized serving dish.
6. Layer it Up: Spread half of the creamy mascarpone filling evenly over the ladyfinger layer. Repeat the process with another layer of lemon-dipped ladyfingers, followed by the remaining filling.
7. Chill Out: Cover the dish with plastic wrap and refrigerate for at least 6 hours, but ideally overnight. This patience-testing wait is when the cookies soften into that classic tiramisu texture and the flavors truly meld together.
8. Garnish and Serve: Just before serving, sprinkle with fresh lemon zest or decorate with thin lemon slices for a beautiful finishing touch.

Tips for Tiramisu Success

A few little secrets from my kitchen to yours to make sure your dessert is perfect.

• Don’t Over-Soak: The biggest rookie mistake? Turning those ladyfingers into mush. A quick dip is all you need for that punch of lemon without a soggy bottom layer.
• Room Temp is Key: Make sure your mascarpone is truly softened. If it’s too cold, you’ll end up with lumpy filling. If you forget to take it out, let it sit in its container in a bowl of warm water for a few minutes.
• Get Creative with Flavor: Love basil? Add a few finely chopped leaves to the filling. Want a hint of almond? Add a teaspoon of almond extract alongside the vanilla. For another no-bake treat with a different flavor profile, you have to try my No-Bake Strawberry Delight.

How to Serve Your Masterpiece

This Lemon Tiramisu is a star on its own, but it loves company! Serve chilled slices with a cup of hot coffee for a delightful contrast. It’s the perfect elegant ending to a summer barbecue or a fresh, light dessert after a heavier meal like my Creamy Tuscan Chicken. For a real treat, pair it with a glass of Moscato d’Asti or a sweet Riesling, which complement the citrus notes beautifully.

Your Lemon Tiramisu Questions, Answered!

Can I make this dessert ahead of time?

Absolutely! In fact, I highly recommend it. Making it a day in advance allows the flavors to develop fully and the ladyfingers to reach the perfect soft texture. It will keep beautifully in the fridge for 2-3 days.

I can’t find mascarpone. What can I use instead?

You can substitute with an equal amount of full-fat, plain cream cheese. The texture and flavor will be slightly different—a bit tangier and denser—but still delicious. Just make sure it’s fully softened to avoid lumps.

How should I store leftovers?

Keep any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator. It’s best enjoyed within three days.

Can I freeze No-Bake Lemon Tiramisu?

I don’t recommend it. The creamy filling can become grainy and separate upon thawing, and the texture of the ladyfingers will become very watery and unpleasant.

Nutrition Information

While we’re all about indulgence here, it’s good to know what’s on your plate! This information is per serving, assuming you cut the dessert into 9 generous squares.

• Calories: ~385
• Carbohydrates: 28g
• Protein: 5g
• Fat: 29g
• Saturated Fat: 17g

So there you have it—a dessert that’s as easy to love as it is to make. This No-Bake Lemon Tiramisu is proof that the best things in life don’t require a lot of fuss, just a few great ingredients and a little bit of patience while it chills. I hope it brings a little brightness to your table and becomes a new favorite in your home, just like it has in mine. Happy no-baking!