By Pets'R'us on May 20, 2003
Photo by JustJanS
Photo by JustJanS
"This is my "summer Tiramisu" The original recipe uses one packet of sponge fingers, but I use more to get more coverage on this size of tin. I also added the lemon zest and find it is not too tart, you can leave it out of course if you are not sure about it. You don't have to make this in a spring form pan, if you like to scoop it out of a dish, use whatever suits you. I sometimes use trifle sponges or plain cake instead of the sponge fingers. Oh... the lemons are low fat and very healthy!"
Serving Size: 1 (77 g)
Servings Per Recipe: 8
"10 stars! this is to die for! the sweet light creamy lemony taste was just wonderful! i used amber rum, and i did mess up on the ladyfingers, i only had enough for 1 layer so i made it more like a cheesecake. i took your advice and used a springform pan, topped it with the lemon zest and sugar and refrigertaed it overnight. it held it's shape, sliced easily, tasted marvelous- what more could anyone want????"
"I had people coming over, so I decided to make this recipe for dessert. I'm so glad I did! It was wonderfully rich ,creamy and lemony! My guests were making google eyes with every spoonful!:) Now my only problem was with the marscapone cheese ..Because I cant get it here I made recipe Marscapone Cheese Substitute#72555 Hey I know it's not the real thing but what can you do?:) Loved it Annelies!! thanks!"
"Awesome dessert!!!! It was very easy to make and turned out great. The leftovers lasted for days...I really thought it would get mushy and break down and it didn't. Everyone loved it and we're going to make it again for a dinner party in 2 weeks. I'm sure it will be a hit there too. Be sure to cut with a wet knife so you get nice clean edges. I used the R&B liquor that is a blend of rum and brandy and the taste was perfect. Make this one -you'll love it!"
"Thank you Pets'R'us, this was a wonderful dessert. Traditional Tiramisu is my favourite dessert but this was a lovely variation. I served this as individual serves in martini glasses, it made it so easy for me to serve that way.I made it for eight so had to increase the recipe by 1/2 and I selected your first choice of brandy. I will certainly be making this again. "
"This dessert was absolutely phenomenal! It has all the rich and creamy decadence of traditional tiramisu, with a lovely light and refreshing lemon flavor. I don’t have much in the way of dessert pans, so I made mine in a trifle bowl. The recipe made three trifle layers. I’ve never made a tiramisu before, and the only lady fingers I could find were sold in the cookie aisle. They were quite dry and crunchy and opposed to “sponge-like”, but after the dessert chilled for about six hours, they were just perfect. I know I’ll be making this again, it was a great success with my whole family!"
"I am part of a neighborhood supper club, so to speak. About 15 people in all but about 8 to 10 of us eat together regularly. I made and served this one night for dessert. Everyone was asking what it was before we cut into it and served it. I followed the recipe exactly and refrigerated overnight. It was the hit of the night. Everyone went back for more until it was gone. This is just a stupendous recipe. Great flavors, obviously lemon but not overpowering in any way. I made my own lemon curd and just whipped this thing together. Thank you so much for sharing this great recipe. I have had a couple of repeat performances with this and is now one of my top 5 most requested desserts and I have a lot of them."
"Delicious! I used rum and made lemon curd with recipe #61278 as I couldn't buy anything like that locally. My cake was too watery but still delicious. I couldn't get lady fingers and had to substitute with a sponge cake. Next time I will use a different bottom layer."
"This was delish just the way it's written. Even my lemon dessert hater brother-in-law really enjoyed it!"
"This was a nice change of pace! I did have to make a few alterations due to on-hand limitations: my marscapone came in 8oz tubs, so I just used three of them (I was too lazy to measure out the exact 18oz and preferred having extra filling rather than less). Because of the addition of the extra marscapone, I offset that with one extra separated egg, a couple extra spoonfulls of lemon curd, and about 100mL extra cream; I didn't have any brandy or white rum around, but I did have a bottle of limoncello tucked away in the fridge, so that was my alcohol; my lemons were pretty small, so I ended up using four instead of two, but probably should've used 6, since I ran out of the dipping liquid before I was done and had to supplement with more limoncello and a bit of bottled lemon juice (okay, so the top layer of ladyfingers was a bit boozy, what of it?! lol); I didn't bother making the lemon sugar for the topping, instead, I finely crushed up some lemon drop candies and sprinkled that on top (the bright yellow of the larger pieces was very nice against the pale tiramisu). I wish I could've taken a picture, but I was really short on time since this was a grab-and-run in the morning when I was taking it for a work party (I didn't want to snap the photo the night before, since the crushed lemon drops weren't added until the next day). Thanks for posting! I'll definitely be making this again!"
"Definitely need the overnight rest. We ate it for dessert after 3 hours. Had some leftover and it was much better the second day."
"A demanding dinner guest requested a non-coffee tiramisu for dinner here last night. I remembered I've had this in my cookbook for years so dragged it out and made it. What a lovely treat it is and I wish I'd been making it all the years in between once I tasted it. I like a very thick marscarpone layer, so only used one packet of sponge fingers. I made my own lemon curd and used slightly more than 5 tablespoons but that didn't matter. This is an easy to make, gorgeous sweet/tartish dessert posted by an equally gorgeous lady xox"
"I doubled the recipe and got more than enough for hearty portions for a wine n dine club. Delicious- very rich- very easy although there were lots of steps- it was my first tiramisu- everyone loved it!"
"Made for gals bunko nite- to follow Italian soup and bread.. Very good. I agree with doubling the dipping sauce.. I used lemon bacardi..The twinkie idea is interesting.. and I really see no need for the springform pan. Next time I'll make it in a 9 X 11."
"Very tasty. I made this according to directions posted, but 1/2 recipe. Also, I made it in a 9x9 pan and layered it, with the top layer being the mascarpone mixture. I used the savoiardi biscuits as well and made lemon curd from one of the recipes on this site. Very pleased with the outcome of this one. As usual, I'm going to change this recipe a little ( make a little more "dipping stuff", lighten-up the filling a little with another egg white and add a little more lemon curd.) Overall, a lovely summer dessert! Thanks for posting this one."
"So good! I had to stop myself from eating all of the lemon marscapone."
"Wonderfully refreshing. First time I made exactly as stated with huge success. I just baked up a couple of vanilla genoise that I'll use instead of ladyfingers this time. Again, can't give this a high enough rating. I love the brandy! :)"
"Mmmmmmm...this was yummy. Made it for Easter - it was one of three - and while not the favorite of the bunch it was still very well received."
"This was GREAT! Made it with recipe #46378 also first rate! Mini TWINKIES in Australia did arrive! How we managed previously or survived :) Substituted mascapone for light cream cheese, This recipe SURELY did please! THANKS NOTE Seeing used the Madeira type cake, the lemon mixture soaked in and needed to make more...would also use mascapone cheese next time, the store ran out of it and the cream cheese was nice"
"OMG! This is sooooo unbelievably good! I made this b/c DF hates coffee (what's WRONG with her?) & I wanted an unctuous cool summery dessert (can't handle the extreme cold of ice cream or sorbert right now). I used Dickens Lemon Curd (lazy lazy me) & slices of angel food cake as no sponge cake to be found at local market. Came together quickly & easily - served after dinner - AMAZING flavor & texture - opted for white rum! Will be making this again with my own lemon curd - it is delish, elegant & worthy of "fancy" company. Thank you Pets'R'us for this yummo keeper of a recipe! Thinking of trying with limes & white rum - Mmmmm!"
"This dessert is SO great. I made several small changes out of necessity: I used only 16 oz of mascarpone, I used regular sugar instead of caster (there was no caster/superfine sugar at my grocery store), I used ladyfingers instead of sponge cake, and I used vodka, the only alcohol I had. This recipe is very forgiving of modifications. I noticed too late that it needed to sit overnight and had to serve it 5 hours after preparing it; it was still delicious. Despite my many oversights/modifications, this dessert couldn't be more delicious. One of my dinner guests said it was better than traditional tiramisu! Thanks for sharing this."