My all-time favorite dessert is hands-down, Tiramisu. This classic Italian dessert is made by layering espresso-soaked ladyfingers with a light and creamy mascarpone cheese-based filling. I decided to take this version in a different direction by swapping out the espresso flavor for lemon and incorporating gingersnaps in place of the ladyfingers. The warm spices from the gingersnaps combined with the bright citrusy lemon mousse make this Lemon Gingersnap TIramisu light, creamy, and packed full of flavor!
These cute little individual cups make the perfect single servings. Each cup begins and ends with a dollop of lemon mousse and 3 layers of lemony gingersnaps layered in between.
Lemon Infused Gingersnaps
Traditionally, tiramisu is made with ladyfingers that are soaked in an espresso simple syrup. The cookies soak up the syrup and get soft as the tiramisu chills. In this recipe, we’re using crunchy gingersnap cookies dunked in a tangy lemon simple syrup. The cookies soak up the lemon syrup creating a perfect medley of spiced and citrusy flavors.
Lemon Mascarpone Mousse
This mascarpone mousse is my simplified version of what you’d find in a classic tiramisu. It’s flavored with lemon instead of coffee and I leave out the egg yolks that are typically in tiramisu filling. The mousse is light and creamy with the perfect amount of tangy lemon flavor. Plus, this entire dessert requires no baking, making it super quick and easy to throw together. I finish the top with crushed gingersnaps in addition to a whole gingersnap pushed into the top, and lastly a bit of fresh lemon zest.
Why You’ll Love These Gingersnap Tiramisus
- Simple and easy no-bake dessert
- Gingersnaps and fresh lemons pack tons of flavor
- Quick to assemble and can be made ahead of time
- No eggs needed like traditional Tiramisu!
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
Lemon Gingersnap Tiramisu FAQs
Can I make this in one large dish?
Yes! This can be made in one large pan instead of individual servings if you’d prefer. I recommend using a dish an 8” x 8” square baking or serving dish for this recipe.
How far in advance can I make these?
The tiramisu is best if it chills overnight to give the gingersnaps enough time to soak up the simple syrup. However, this can be made up to 2 days in advance and it can be stored for up to 5 days total. The longer the tiramisu chills, the softer the cookies become and the more the flavors of this dessert meld together.
Could I make this with alcohol?
Yes, if you want to make this more reminiscent of a traditional tiramisu with alcohol, I recommend adding limoncello, which is a lemon-flavored liqueur. This can be added with the sugar and lemon juice in the simple syrup to cook out the alcohol or it can be added to the mascarpone filling for a more boozy, adult version.
More Desserts You’ll Love
- Lemon Mascarpone Tart
- Ginger Molasses Cookie Sanwiches
- Tiramisu Cupcakes
- Mini Biscoff Cheesecakes
- Pumpkin Spice Crème Brûlée Bars
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Lemon Gingersnap Tiramisu
For the Lemon Simple Syrup
- ¼ cup (25g) granulated sugar
- ¼ cup (58g) fresh lemon juice
For the Lemon Mousse
- 8 oz 225g mascarpone cheese
- zest of 1 lemon
- 2 teaspoons vanilla extract
- 1½ cups (365g) heavy cream
- 1 cup (120g) powdered sugar
- ⅓ cup (77g) fresh lemon juice
- 1 (8 oz) package gingersnaps
- Lemon Simple Syrup: Combine the sugar and lemon juice in a small saucepan. Cook the mixture on low until the sugar dissolves. Remove from heat, pour into a shallow dish, and allow to cool to room temperature.
- Lemon Mousse: In the bowl of a stand mixer fitted with a whisk attachment, add the mascarpone cheese, lemon zest, and vanilla. With the mixer on low speed, slowly stream in the heavy cream. Once all the cream is in the bowl, add the powdered sugar. Increase the speed to medium and continue whipping, until the cream has thickened and is fully incorporated. Turn the mixer to high speed and whip until the mixture is thick and reaches stiff peaks, about 20-30 seconds. Be careful not to overmix or the mixture could become separated or grainy. Gently fold in the lemon juice until fully incorporated.
- Assembly: To assemble the tiramisus, add a layer of lemon mousse to the bottom of six 6-ounce glasses or dessert cups. You can do this with a cookie scoop or a piping bag. Working with one gingersnap at a time, dunk each cookie into the cooled simple syrup until fully submerged then gently press onto the lemon mousse layer in each glass. Break the cookies as needed to create an even layer.
- Continue repeating layers of the lemon mousse and simple syrup-soaked gingersnaps until each glass is full, ending with a layer of mousse on top. Use a small offset spatula to smooth the top evenly across. Cover the tops of the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight for a softer cookie.
- Once the tiramisus have chilled, crush a few of the remaining cookies and sprinkle on top. Finish with a whole gingersnap, if desired. Serve and enjoy!
I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!