In: All Recipes recipes16 May 2011
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Freely inspired to the Lemon Tiramisu by Salvatore De Riso, I’ve created my own recipe to make Lemon Tiramisu. I wanted a fresh tiramisu, with a mild stuffing and an unusual taste, and I had some Sorrento lemons at home, so I decided to make a lemon version.
Since I’m expecting, I’ve found a way to avoid raw eggs, but unfortunately in the end, the tiramisu by then ready, I realized they suggest to avoid mascarpone too :-/ not a big deal, but I had to fall back on a repulsive Grand Soleil (a sort of sorbetto by Ferrero)… Anyway, my family did dive onto my dessert, and really appreciated it, above all my mom, who loves lemon desserts! They said it was a really fresh tiramisu, with a mild citrus filling, delicious for lemon lovers, and with a perfect taste blending! Just one tip: as you need zest both for filling and decorating it, use organic lemons!

Ingredients for 6 servings:
250 g of ladyfingers
250 g of mascarpone cheese
250 g of whipping cream
2 yolks buy Ventolin no prescription
40 g of sugar
40 ml of lemon juice
1 zest of lemon, grated
40 g of butter

Ingredienti per la bagna dei savoiardi
60 ml of water
50 g of sugar
50 ml of limoncello
1 zest of lemon

Preparation Time: 20 min.
Cooking Time: 10 min.
Total Time: 30 min.

How to make Lemon Tiramisu

Let’s start by making a lemon custard. Infuse the grated lemon zest in the lemon juice for about 20 minutes. In a mixing bowl, whisk yolks and sugar.

Sift the lemon juice (removing the zest), and add it to the yolks. Put on a medium heat and cook for about 5 minutes.

Turn the gas off, and add the butter in pieces.

Blend with a wooden spoon till the butter will be completely melted, then cover with some plastic wrap and let rest in the fridge.

Let’s now make the limoncello syrup.
Dissolve the sugar in the water. Add the lemon zest and bring it to a point of boil. Let simmer for about 1 minute.

Let cool till tepid, then add the limoncello: now your syrup is ready.

Let’s go back to the mascarpone cream: take back your lemon custard, and gently stir in the mascarpone cheese.

Now add the whipped cream.

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Amalgamate all the ingredients by gently stirring with a wooden spoon.

Now let’s arrange the Lemon Tiramisu. Dip the ladyfingers in the syrup one at a time, for only a couple of seconds (do not soak them wet, or they will fall apart). Then place them on the bottom of a baking dish, in one layer, breaking them in half if necessary in order to fit and cover the whole base.

Cover with half of your lemon mascarpone cream.

Arrange a new layer of ladyfingers, still dipped in the limoncello syrup.

Cover with part of the remaining mascarpone cream: at last, put the rest in a pastry bag and decorate.

Refrigerate for about 3 hours.

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Slice and serve your Lemon Tiramisu.

And here you’ll find the other tiramisu recipes I’ve made so far 🙂 

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