Lemon Tiramisu

Lemon, lemon and more lemon. That’s what sets this tiramisu apart from all others. Maddalena and I went to Sorrento, Italy, three or four years ago and had Lemon Tiramisu at a restaurant, and it was so good. Our table was surrounded by lemon trees, so inspiration for making my own recipe quickly took hold.

Instead of using Masala wine, which is in classic tiramisu, I used limoncello, and instead of some of the other typical flavors, like chocolate, I used lemon.

The Ingredients

In a bowl, held over some water at a soft boil, add sugar and egg yolks and use a Mix-Stir to whisk them continuously until the mixture becomes frothy.

Note that it could take up to 10 minutes of whisking to get that frothy consistency.

Lemons are the focal point of this tiramisu and this recipe calls for using six of them. Cut them in half with the Trimmer and juice them.

Whip heavy cream in a stand mixer until it forms stiff peaks and then set aside. In another mixing bowl, using the stand mixer again, beat the mascarpone to soften it a bit.

Now, make the mixture that will be used both for soaking the ladyfinger cookies and the filling. Whisk together lemon juice and some powdered sugar, then add hot water and limoncello. Taste to see if you want to add more sugar or, if you want more lemon flavor, add more limoncello. This is one baking recipe where you can adjust your measurements a little according to your palate.

Back at the stand mixer, mix together the mascarpone cheese and the sugar and egg mixture. Scrap the sides of the bowl as you mix to fully incorporate the ingredients. Remove the bowl from the stand mixer and fold in the whipped cream, using a spoon (do this by hand so you don’t overmix). Add some of the limoncello mixture for a touch of added flavor.

Make the Tiramisu

Lightly soak ladyfinger cookies in the limoncello mixture. Be careful not to completely soak them because they will become too soggy. We like to call this step the “quick dip.”

Line the bottom of a 13-by-9-inch pan with the ladyfingers.

Carefully spread the mascarpone filling over the ladyfingers using a Spatula Spreader.

Repeat the process until there are two layers of ladyfingers and two layers of filling.

Place the tiramisu in the refrigerator for three hours to allow it to set.

To serve, top with your favorite fruit or nuts, and add some lemon zest or lemon slices for decoration.

Slice the Lemon Tiramisu with the Spatula Spreader. Its sharp edge makes even cuts through the layers and its flexible blade easily slides under each piece so you don’t miss a drop of all that lemony goodness.

If you’re used to eating regular tiramisu, this Lemon Tiramisu is something different and I promise you, you will be blown away by the flavor.