Why You’ll Love This Recipe
Lemon Tiramisu is a refreshing twist on the classic Italian dessert, replacing coffee and cocoa with vibrant citrus flavor and light, creamy layers. This version is perfect when you want something elegant yet not overly rich, making it ideal for spring and summer gatherings. I developed this recipe to highlight lemon without overpowering the delicate mascarpone cream, and the balance is what truly makes it special. The lemon adds brightness and freshness, while the creamy layers remain smooth and indulgent. Because this is a no-bake dessert, it is also incredibly convenient. You can prepare it ahead of time and let it chill until ready to serve, which makes it stress-free for entertaining. Each slice is soft, lightly tangy, and refreshing, offering a dessert that feels both comforting and uplifting at the same time.
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Lemon Tiramisu – A Bright and Creamy No-Bake Dessert
- Total Time: 55 minutes plus fermentation
- Yield: 16 mini rolls
- Diet: Vegetarian
Description
Soft, fluffy mini sourdough cinnamon rolls made extra rich with nutty brown butter and finished with a sweet vanilla glaze—perfect bite-sized cinnabun-style treats.
Ingredients
- 1/2 cup active sourdough starter
- 3/4 cup whole milk, warm
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup unsalted butter, browned and cooled
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup softened butter (for filling)
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract
Instructions
- In a bowl, whisk together sourdough starter, warm milk, granulated sugar, egg, and cooled brown butter.
- Add flour, salt, and baking soda, mixing until a soft dough forms.
- Knead dough until smooth, cover, and let rest for 30 minutes.
- Roll dough into a rectangle and spread softened butter evenly over the surface.
- Mix brown sugar and cinnamon, then sprinkle evenly over butter.
- Roll dough tightly into a log and slice into mini rolls.
- Arrange rolls in a greased baking dish, cover, and let rise for 4–6 hours or overnight in the refrigerator.
- Bake at 350°F (175°C) for 20–25 minutes until golden.
- Whisk powdered sugar, milk, and vanilla to make glaze and drizzle over warm rolls.
Notes
- Brown butter adds deep, nutty flavor—do not skip it.
- Overnight fermentation improves flavor and texture.
- Serve warm for best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ladyfinger cookies form the base of the tiramisu, absorbing the lemon syrup while maintaining their structure.
Mascarpone cheese creates the rich and creamy foundation of the filling with a mild, slightly sweet flavor.
Heavy cream is whipped and folded into the mascarpone to give the dessert a light and airy texture.
Granulated sugar sweetens the cream mixture and balances the tartness of the lemon.
Fresh lemons provide both zest and juice, delivering bright citrus flavor throughout the dessert.
Lemon juice is used to create the soaking syrup, infusing the ladyfingers with fresh flavor.
Lemon zest adds concentrated citrus aroma and enhances the overall lemon profile.
Vanilla extract rounds out the flavors and softens the acidity of the lemon.
Water is combined with lemon juice and sugar to make the soaking syrup for the cookies.
Optional white chocolate shavings or crushed lemon cookies can be used as a garnish for added texture.
Directions
Begin by preparing the lemon syrup. In a small saucepan, combine water, sugar, and lemon juice. Heat gently until the sugar dissolves, then remove from heat and allow it to cool completely.
In a large mixing bowl, beat the mascarpone until smooth. In a separate bowl, whip the heavy cream with sugar and vanilla until soft peaks form. Gently fold the whipped cream into the mascarpone, followed by lemon zest, mixing just until smooth and airy.
Quickly dip each ladyfinger into the cooled lemon syrup, ensuring they are moistened but not soggy. Arrange a single layer of dipped ladyfingers in the bottom of your serving dish.
Spread half of the lemon mascarpone cream evenly over the ladyfingers. Add another layer of dipped ladyfingers, followed by the remaining cream. Smooth the top and cover.
Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set. Garnish just before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 8 to 10 people. Preparation time is approximately 25 minutes, and chilling time is at least 4 hours before serving.
Storage/reheating
Store Lemon Tiramisu covered in the refrigerator for up to three days. This dessert is best served chilled and should not be reheated.
Variations and Customizations
Lemon Tiramisu is versatile and easy to adapt. For a stronger citrus profile, add a small amount of lemon extract to the mascarpone cream. If you prefer a sweeter dessert, increase the sugar slightly or garnish with white chocolate curls.
You can also experiment with the cookie layer. While ladyfingers are traditional, thin slices of sponge cake or vanilla pound cake work well. I tested this recipe with vanilla sponge, and it created an even softer texture that paired beautifully with the lemon cream.
For a more elegant presentation, assemble the tiramisu in individual glasses or jars. You can also layer in fresh berries such as raspberries or blueberries for added freshness and color. These variations allow you to customize the dessert while keeping the bright lemon flavor front and center.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 420 |
| Protein (g) | 7 |
| Carbs (g) | 38 |
| Fat (g) | 28 |
| Saturated Fat (g) | 17 |
| Fiber (g) | 1 |
| Sugar (g) | 24 |
| Sodium (mg) | 110 |
Expert Tips & Customizations
Balanced soaking
Dip the ladyfingers quickly to prevent them from becoming soggy.
Smooth cream
Use room-temperature mascarpone for a lump-free filling.
Chill for flavor
Overnight chilling produces the best texture and flavor.
Fresh garnish
Add toppings just before serving to keep them crisp and vibrant.
FAQs
Can I make Lemon Tiramisu ahead of time?
Yes, this dessert is best when made a day in advance and chilled overnight.
Can I freeze Lemon Tiramisu?
Freezing is not recommended, as the cream texture may change.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor.
Is this dessert very tart?
It is lightly tangy and well balanced, not overly sour.
Can I make this without mascarpone?
Cream cheese can be substituted, but the flavor will be slightly different.
Is Lemon Tiramisu kid-friendly?
Yes, this version contains no alcohol or coffee.
Conclusion
Lemon Tiramisu is a light, elegant dessert that offers a refreshing alternative to the classic version. With its bright citrus flavor, creamy layers, and no-bake convenience, it is a perfect choice for warm-weather entertaining or whenever you want a dessert that feels special yet effortless.
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