Lemon Tiramisù
With layers of citrusy mascarpone cream and Limoncello-soaked ladyfingers, this easy and elegant twist on traditional tiramisù is made ahead so it’s ready and waiting for you and your guests.
Lemon Tiramisù
Makes 8 to 10 servings
Recipe adapted from Felicia’s Home Restaurant
Ingredients
1 cup plus 2 teaspoons (250 ml) water¼ cup (60 ml) Limoncello (recipe on page 93)¾ cup plus 2½ tablespoons (180 grams) granulated sugar, divided3 large eggs (150 grams)2¼ cups (500 grams) mascarpone cheese1½ tablespoons (1 gram) lemon zest (about ½ lemon), plus more for garnish6 tablespoons plus 2 teaspoons (100 grams) fresh lemon juice (about 2 lemons)1 (7-ounce) package (200 grams) ladyfingersSweetened whipped cream, to serve
Instructions
Prepare the syrup for the ladyfingers by placing 250 ml water with the Limoncello in a saucepan over medium heat. Add 5 tablespoons (60 grams) sugar, and mix everything well with a spoon until the sugar has completely dissolved. Remove from heat, and reserve.
Separate the egg yolks from the egg whites into two medium bowls. Using a hand mixer, beat the egg whites on high speed until stiff peaks form.
To egg yolks, add remaining ½ cup plus 1½ tablespoons (120 grams) sugar, and beat with hand mixer on high speed until pale and thick, about 1 minute. Add mascarpone, lemon zest, and juice, and beat on medium until well combined. Add yolk mixture to stiff egg whites, and using a whisk, fold the ingredients together, folding from the bottom up to avoid deflating the egg whites.
Soak the ladyfingers in lemon syrup for a few moments, one at a time. Start arranging the ladyfingers on the bottom of a 10×7.5-inch (25x19cm) baking dish as you soak them in the syrup. Form a layer of ladyfingers and then cover them with a layer of mascarpone and lemon cream (about 2½ cups/420 grams). Repeat the operation with a second layer of ladyfingers and then with a second layer of cream.
Top with whipped cream as desired. Sprinkle the surface of the lemon tiramisù with a dusting of grated lemon zest and then the dessert will be ready to be served at the table, after having rested for at least an hour in the refrigerator
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