Lemon Tiramisu

Summer desserts are all about being cool, refreshing and light. This lemon Tiramisu is light and airy with just the right amount of lemon and sweet. Don’t let the name distract you, this Tiramisu has no coffee or cocoa in it. But it is created in the exact same recipe and style as a true Tiramisu. If you don’t want to distract your guests you may try just calling it a lemon cake or Torta di Limone.

Lemon Tiramisu (Lemon Cake or Torta di Limone)

Ingredients:

Approx 30 Savoiardi cookies or Lady’s Fingers (a light hard cookie specific for Tiramisu)

3/4 cup Lemoncello

1/2 sugar plus 2 Tablespoons sugar

1 8 ounce or 250 grams of Marscapone cheese

3 eggs

Zest one lemon and reserve a few slices of the lemon with the rind still attached for presentation

1 cup heavy whipping cream

3 Tablespoons sugar

Instructions:

Separate three egg whites from egg yolks into seperate bowls. (see pictures below) With an electric mixer beat the egg whites until stiff peaks form, set aside. Beat the egg yolks until pale, just a minute or so. Add the 1/2 cup of sugar to the yolks and beat until pale. Add the Marscapone cheese and continue to beat until smooth. Add the zest of one lemon to the marscapone cheese mixture. Fold together the marscapone mixture with the beaten egg white. It does not need to be fully incorporated.

Next, trim enough of the savoiardi to line your spring form pan. You may need to create your base of savoiardi to support the savoiardi on the edge. Make sure they are all uniform as this will affect the appearance of your cake. The savoiardi on the edge will not be dipped into limoncello because you want them to remain firm to hold the cake together. The savoiardi on the bottom and in the layers will be dipped into lemoncello.

Pour the limoncello into a shallow bowl. Dip each Savoiardi into the lemoncello and layer in a spring form pan. You will need to trim some with a knife to make everything fit smoothly.

Spoon half of the egg mixture on the savoiardi, lined on the bottom of the pan. Create a second layer of savoiardi dipped in lemoncello and layer on top of the egg mixture. Top with the remaining half of the egg mixture.

Cover with plastic wrap and place in the refrigerator over night. This is important for the layered savoiardi to soften and turn into a soft layer of cake.

Just before serving, beat the cream with the sugar until peaks form. Spoon on top of cake. If you have a pastry bag and decorating tips, decorate the edge of the cake. Add lemon slices and lemon leaves for decoration.

Remove spring form pan and tie with a ribbon for presentation.

Get ready to wow your friends!