Lemon Tiramisu

Ingredients for Lemon Tiramisu


  • 5 large eggs, separated

  • 1.5 cups of granulated sugar (300 grams)

  • 1.5 cups of cake flour (187.5 grams); if using cups vs grams be sure to pre-sift

  • 1/2 teaspoon of cream of tartar (optional)

  • 1 teaspoon vanilla


  • 3 egg yolks

  • 150 grams of Mascarpone Cheese

  • 60 grams of granulated sugar

  • 60 grams of lemon juice

  • Zest of 1 lemon

  • 150 grams of whipping cream

  • gelatin (1/2 of strip; can purchase gelatin strips in specialty cooking stores)


  • 200 mL of water

  • 100 grams of granulated sugar

  • Large strips of lemon zest

  • 3-4 tablespoons of Limoncello

Directions to make Lemon Tiramisu

A) Preparing the cake {Pan di Spagna}: (preheat oven = 340-350 degree F)

  • In a large bowl, beat egg yolks and sugar with a mixer until fluffy (about 1 min)

  • Whisk egg whites & cream of tartar until they form stiff peaks (2-3 min with mixer); adding cream of tartar will improve stiffness of egg whites

  • Gently fold alternating amounts of egg whites and flour into yolk/sugar mixture.

  • Add vanilla

  • Pour cake batter into a greased and floured 9-inch cake pan.

  • Bake for 25-35 min at 340-350 degrees F (80 degrees C)

  • Allow the cake to cool completely, then cut into 4 horizontal slices. Lay slice flat, then use a wine glass or cookie cutter to make 12 disks.

B) Making the Lemon Cream

  • In a heat resistant mixing bowl, beat 3 egg yolks and sugar until the color lightens.

  • Add the lemon juice to the egg mixture and whip about 10 minutes.

  • Add lemon zest to the egg mixture. Cook over a double boiler about 3 minutes until a thermometer reads 176 degrees F. Remove from the heat/ set aside.

  • Soften the gelatin strip in water, then add to the hot egg/lemon mixture. Mix until gelatin strip is dissolved. Allow mixture to cool.

  • Gently fold in the Mascarpone to the cooled egg/lemon mixture. {place in fridge to stay cool while going onto the next step below}

  • In a separate bowl, beat whipping cream until fluffy. Fold into the Mascarpone mixture. {place back into the fridge while making the dipping mixture}


  • Heat water, sugar, large strips of lemon zest in a saucepan. Bring to a boil to ensure sugar dissolves. Remove from the heat.

  • Allow to cool, then remove lemon zest. Add Limoncello.


  • In the bottom of a small serving dish {truffle dish, wine glass, or even bowls will work} place a disk of the Pan di Spagna. Spoon about 1 teaspoon of the Limoncello dipping mixture onto the disk.

  • Spoon in about 1-2 tablespoons of lemon cream onto cake disk {or place cream in piping bag and pipe over the cake, cover completely}. Lemon cream handles better when slightly chilled.

  • Repeat {2-3 layers}: another layer of cake, spoon over Limoncello mixture, then lemon cream.

  • Chill in the refrigerator at least 3 hours, over night preferred

  • Garnish top layer with springs of mint, candied lemon peel, and powdered sugar.

Recipe courtesy of Food and Gladness