Summary
Lemon Fluff Tiramisu is a no-bake, layered dessert built from ladyfingers and a whipped cream cheese filling. Candied lemon peel is folded right into the filling, so nearly every bite carries a little chew alongside the soft cream. A few drops of Fiori di Sicilia, an Italian citrus and vanilla flavoring, do the aromatic work that plain lemon zest cannot do on its own.
What's on Your Plate
TL;DR: Layer ladyfingers with a lemon cream cheese filling, fold in candied lemon peel, chill until firm, then top with fresh lemon zest and more peel before serving. No oven needed, and no coffee or cocoa involved.
A dessert does not have to come from a restaurant kitchen to taste like it did. Lemon Fluff Tiramisu proves that point directly. It swaps the espresso and cocoa of a classic tiramisu for lemon, candied peel, and a floral citrus flavoring oil, and the result reads as something a high end restaurant would charge sixteen dollars a slice for or more. At home, a full batch costs closer to two or three dollars a serving. The ingredients that make the difference are not exotic or hard to find; they are simply used with more intention than most desserts call for.
About the Lemon Fluff Ingredients
Fiori di Sicilia
Fiori di Sicilia translates to flowers of Sicily. It is a flavoring oil built around orange with a soft floral background, and it is common in Italian baking, though far less common on American grocery shelves. Because it is concentrated, a few drops from a dropper go further than a spoonful of extract would, and it brings a perfume to the filling that citrus zest alone cannot match.
For anyone who is wondering how to measure this out, I use a *3 ml syringe I got from the vet. I typically use 1/2 ml and that's all it takes. The syringe fits nicely in the bottle and I can take out exactly how much I need. Since it's an oil, its viscosity can make too much come out if you try to pour it into a measuring spoon, and a syringe keeps that from happening.
You can find out more about *Fiori di Sicilia at King Arthur Bakers.
Candied Lemon Peel
Candied lemon peel has a long history in both baking and confectionery, going back centuries to when candying fruit peel in sugar syrup was one of the only ways to preserve citrus flavor beyond its short season. Folding it into the filling instead of only using it as a garnish means the chewy, sweet-tart texture shows up throughout the dessert, not just on top.
Savoiardi
These are an Italian sweet biscuit called Lady Fingers because they look like fingers. However, these are not the same thing as the soft, squishy lady fingers you find in the produce department by the strawberries. These are dry so they can absorb the liquid for tiramisu or for trifle. You can buy Savoiardi on line, find them in international markets, or even bake them yourself.
Why Lemon Fluff Tiramisu Works
Traditional tiramisu relies on mascarpone, but a whipped cream cheese and heavy cream filling holds its structure just as well in a chilled, no-bake dessert, and it does so at a lower cost. Store brand cream cheese runs about a dollar less per eight ounces than mascarpone, and the difference in the finished dessert is difficult to detect once the lemon and Fiori di Sicilia are folded in.
The ladyfingers are dipped in a mixture of simple syrup and lemon juice. If you have leftover dipping mixture, save it for a drink! They also absorb just enough moisture from the filling to soften without turning mushy, and layering them the same way a classic tiramisu is built gives the dessert its familiar structure. Folding the candied lemon peel into the cream, rather than only sprinkling it on top, means the texture contrast, soft cream against chewy peel, shows up in every layer and every bite.
Common Mistakes and Gotchas
A few small missteps can flatten the flavor or texture of this dessert. Watch for these.
- Adding too much Fiori di Sicilia. It is potent, and a heavy hand will push the filling toward tasting like a bakery item instead of a chicken glaze's floral cousin. Start with a few drops and taste before adding more.
- Only sprinkling the candied lemon peel on top. Folding at least some of it into the filling itself is what gives every bite its texture, not just the first one.
- Under-whipping the cream cheese and heavy cream mixture. A loose filling will not hold its shape once it is layered, and the dessert can slump instead of standing tall for photos or serving.
- Serving it too soon after assembly. The ladyfingers need time in the refrigerator to soften properly and let the layers set.
Serving and Storage
Serving
Slice Lemon Fluff Tiramisu straight from the refrigerator; it holds its shape best cold. Finish each plate with a few curls of fresh lemon zest and a scattering of extra candied peel so the presentation matches what is folded inside. It pairs well with a light dessert wine or plain sparkling water with a lemon wedge, since anything too sweet alongside it will compete with the filling.
Storing
Cover the dish tightly and store it in the refrigerator for up to three days. The ladyfingers will continue to soften the longer it sits, so it actually improves slightly on the second day. This dessert is not suited for freezing; the whipped filling will separate and turn watery once thawed.
FAQ
Can I use mascarpone instead of cream cheese?
Yes. Mascarpone is the traditional choice for tiramisu, and it will work here in the same quantity as the cream cheese. It costs more per ounce than store brand cream cheese, but it will give the filling a slightly softer, richer texture.
What does Fiori di Sicilia taste like, and can I substitute it?
It tastes mostly of orange with a soft floral background, similar to what a fine perfume smells like translated into flavor. If it is not available, a combination of orange zest and a small amount of vanilla extract will approximate the effect, though the floral note will be softer.
Can I make this ahead of time?
Yes, and it is actually better made a day ahead. Chilling gives the ladyfingers time to soften fully and lets the lemon flavor settle into the filling.
Is candied lemon peel necessary, or can I leave it out?
The candied peel is what gives this dessert its signature texture, so leaving it out entirely will change the character quite a bit. A finely chopped candied citrus of any kind, or even a homemade version simmered in sugar syrup, will work in its place.
Step by Step Photos
Lemon Fluff Tiramisu Recipe
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Lemon Fluff Tiramisu
Equipment
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Ingredients
~~ -- Filling -- ~~
- 8 ounces Cream cheese
- ¼ cup Sugar
- 1 tablespoon Lemon juice, freshly squeezed
- ½ ml *Fiore di Sicilia
- 4 ounce Whipping cream
- 3 tablespoon *Candied lemon peel
~~ -- Dipping Liquid -- ~~
- 2 tablespoon Lemon juice, freshly squeezed
- ½ cup Simple Syrup
~~ -- Assembly -- ~~
- 18 Savoiardi, Lady Fingers
- 1 teaspoon *Candied lemon peel
- 1 tablespoon Rind from lemon, fresh
- 1 teaspoon Lemon zest, freshly zested
Instructions
- Gather Ingredients
Filling
- 8 ounces Cream cheese, 1/4 cup Sugar, 1 tablespoon Lemon juice, 1/2 ml Fiore di Sicilia, 4 ounce Whipping cream, 3 tablespoon Candied lemon peelLet the cream cheese sit at room temperature until it is soft. Put the cream cheese in the bowl of the mixer, and beat it until it is smooth. Add the lemon juice and fiore di Sicilia. Beat for about 30 seconds. Add the sugar and beat until the sugar is well incorporated. Start adding the cream, beating the entire time. Beat until it thickens. Add the candied lemon peel and beat until soft peaks form.
Dipping Liquid
- 2 tablespoon Lemon juice, 1/2 cup Simple SyrupMix lemon with the simple syrup in a shallow bowl. A pasta bowl works very well for this.
Assembly
- 18 SavoiardiDip each biscuit briefly and put 6 on a plate. Spoon some of the cream mixture on the cookies.
- Dip another six cookies for another layer.
- Top that layer with more cream filling.
- Dip the last bisquits and lay them on top of the filling.
- Generously put the last of the cream filling on top.
- 1 teaspoon Candied lemon peel, 1 tablespoon Rind from lemon, 1 teaspoon Lemon zestDecorate the top with lemon rind, zest and candied lemon peel.
- Refrigerate the dessert at least one hour before serving.
