Lemon Tiramisù - Bake from Scratch

      Photo by Joann Pai

      Featuring layers of citrusy mascarpone cream and Limoncello-soaked ladyfingers, this simple and sophisticated take on classic tiramisù can be prepared in advance, making it ready for you and your guests.

      Serves 8 to 10. Recipe adapted from Felicia’s Home Restaurant.

      - 1 cup plus 2 teaspoons (250 ml) water

      - ¼ cup (60 ml) Limoncello (recipe on page 93)

      - 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 extra 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, for serving

      Begin by making the syrup for the ladyfingers. In a saucepan over medium heat, combine 250 ml of water with the Limoncello. Add 5 tablespoons (60 grams) of sugar and stir until the sugar is fully dissolved. Remove from heat and set aside.

      Separate the egg yolks and egg whites into two medium bowls. Using a hand mixer, beat the egg whites at high speed until stiff peaks form. In the bowl with the egg yolks, add the remaining ½ cup plus 1½ tablespoons (120 grams) of sugar and mix on high speed until the mixture becomes pale and thick, around 1 minute. Then, mix in the mascarpone, lemon zest, and lemon juice on medium speed until well combined. Carefully fold the yolk mixture into the stiff egg whites using a whisk, making sure to fold from the bottom up to maintain the volume of the egg whites.

      Soak each ladyfinger in the lemon syrup for a few moments, one at a time. Start layering the soaked ladyfingers at the bottom of a 10x7.5-inch (25x19 cm) baking dish. Create a layer of ladyfingers, then spread a layer of mascarpone and lemon cream (approximately 2½ cups/420 grams) over them. Repeat with a second layer of ladyfingers followed by another layer of cream.

      Top with whipped cream if desired. Dust the surface of the lemon tiramisù with grated lemon zest, then refrigerate for at least an hour before serving.

      We'd love to hear your feedback!