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 servingsRecipe adapted from Felicia’s Home Restaurant
Ingredients
- 1 cup plus 2 teaspoons (250 ml) water
- ¼ cup (60 ml) Limoncello (recipe follows)
- ¾ cup plus 2½ tablespoons (180 grams) granulated sugar, divided
- 3 large eggs (150 grams)
- 2¼ cups (500 grams) mascarpone cheese
- 1½ tablespoons (1 gram) lemon zest (about ½ lemon), plus more for garnish
- 6 tablespoons plus 2 teaspoons (100 grams) fresh lemon juice (about 2 lemons)
- 1 (7-ounce) package (200 grams) ladyfingers
- Sweetened 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 10x7.5-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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Limoncello
Makes about 2 litersRecipe adapted from Michel’angelo CapriA lemon liqueur, limoncello is traditionally made with lemons sourced directly from the Amalfi Coast. Considered a digestif (an alcoholic beverage served after a meal), Italians sip it icy cold from a tiny glass after a hearty lunch or dinner. Limoncello is also frequently used in baking. This recipe was passed down to Gianluca from his mother, and he makes it with lemons right from his garden.
Ingredients
- 10 large organic lemons (about 1,800 grams)
- 4 cups plus 3 tablespoons (1 liter) pure grain alcohol (95% alcohol/190 proof)
- 5 cups plus 3 tablespoons (1.25 liters) water
- 4 cups (800 grams) granulated sugar
Instructions
- With a vegetable peeler, peel lemons, avoiding the pith of the lemon and place the zest into a large jar.
- Pour 1 liter of grain alcohol into the large jar with the lemon peel and seal with an airtight lid. Cover the outside of the jar so that it is shielded from the light (we covered it with a tea towel) and then place the jar in a dark space (e.g., a kitchen cupboard) for a minimum of 3 weeks.
- After 3 weeks have passed, boil 1.25 liters of water in a large pot. Once boiling, add 800 grams of sugar and stir until it dissolves (approximately 2 minutes) to make a simple syrup. Remove and let cool. When the simple syrup is lukewarm, filter the alcohol and lemon infusion from the jar through a strainer into the pot of simple syrup (leaving the lemon zest behind).
- Stir, let cool a little more, and then filter the limoncello through a strainer into another large pot before funneling into bottles. Store in a dry, cool, dark space for approximately 2 to 3 weeks before storing in the freezer. Serve icy cold and sip to aid digestion.
Tried this recipe?Let us know how it was!
Is this desert safe with the raw eggs? Really want to try this recipe, but am shocked that Bake from Scratch is recommending using raw eggs.
Hi Mary,
Thank you for reaching out. Yes, this is safe to eat. Since the eggs are incorporated with other shelf-stable ingredients, there is no risk in consuming the eggs. Hope this helps and happy baking!
It was success!
What size dish did you use?
Hi Todd,
We recommend using a 10×7.5-inch (25x19cm) baking dish. Happy baking!