Lemon Tiramisu

"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!"
photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by JustJanS photo by JustJanS
photo by hepcat1 photo by hepcat1
Ready In:




  • Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl.
  • Set aside so the sugar has time to dissolve.
  • Get ready a 9-inch spring form pan; line the bottom with parchment paper.
  • In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed.
  • Whip the cream also to a soft peak.
  • Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
  • Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon.
  • Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough.
  • Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone.
  • Level the top using a palette knife, cover and leave in the fridge overnight.
  • To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedges.

Questions & Replies

  1. Why can’t I print this recipe? Thank
  2. Caster sugar
  3. Has anyone made without the alcohol? (i have loved ones who cannot imbibe) I'm worried using just lemon juice will be too tart. thanks!
  4. Can I substitute cream for something else?
  5. what is 150 ml of cream


  1. 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.
  2. 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!
  3. 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!
  4. 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????
  5. This came out perfect! It was a little labor-intensive, but so worth it! Mascarpone cheese is only available here in 8 oz. tubs, so I used 2 and it came out fine. If you don't have caster (superfine, not powdered) sugar, you can make your own by giving regular granulated sugar a few pulses in a coffee grinder or blender. It dissolves much better in the liquid. I recommend using the suggested topping. I used turbinado (golden, large grain, crunchy) sugar since it most closely matched the description of the demerara sugar which I had never heard of. I measured the extracted juice from my 2 large home-grown lemons, and it came out to 2/3 cup, so that's what I'll go with next time. If you love lemon, this recipe will blow you away!


  1. 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!
  2. This sounds amazing but the egg yolks should be cooked in the traditional tiramisu manner over a double boiler with the sugar. We use part limoncello, part amaretto for our dipping mix and we still add the vanilla to the cream while whipping it. Soft peaks are great but they don't hold up long term, especially once you start folding everything in with each other. They will break down faster. Overall though this is a perfect lemon tiramisu recipe! I'm working on candy-ing our lemon peels for the topping along with white chocolate ribbons. It's not necessary but it looks beautiful!
  3. 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.


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