Dessert: Italy – Tiramisù al Limone

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 4 hrs 30 min

Total 4 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) mascarpone cheese
- 3 large eggs, separated
- 1/2 cup (100 g) granulated sugar
- Zest of 2 lemons (about 2 tbsp (6 g))
- 2 tbsp (30 ml) fresh lemon juice
- 1/3 cup (80 ml) Limoncello (optional; substitute 1/3 cup (80 ml) water for non‑alcoholic)
- 1/3 cup (80 ml) water
- 2 tbsp (25 g) granulated sugar (for lemon soak)
- 24 savoiardi (ladyfingers)
- 2 tbsp (15 g) powdered sugar (for dusting)
- Fresh mint leaves or candied lemon slices for garnish (optional)

Show original ingredient measurements

- 8 oz (225 g) mascarpone cheese
- 3 large eggs, separated
- 1/2 cup (100 g) granulated sugar
- Zest of 2 lemons (about 2 tbsp / 6 g)
- 2 tbsp (30 ml) fresh lemon juice
- 1/3 cup (80 ml) Limoncello (optional; substitute 1/3 cup (80 ml) water for non‑alcoholic)
- 1/3 cup (80 ml) water
- 2 tbsp (25 g) granulated sugar (for lemon soak)
- 24 savoiardi (ladyfingers)
- 2 tbsp (15 g) powdered sugar (for dusting)
- Fresh mint leaves or candied lemon slices for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the lemon soak: in a shallow bowl combine Limoncello (or 1/3 cup (80 ml) water), 1/3 cup (80 ml) water, 2 tbsp (25 g) granulated sugar and 2 tbsp (30 ml) fresh lemon juice; stir until sugar dissolves and set aside to cool.
2. Prepare the lemon mascarpone: in a bowl whisk egg yolks with 1/2 cup (100 g) granulated sugar until pale, thick and ribbon‑like (about 4–6 minutes by hand or 2–3 minutes with a mixer). Fold in mascarpone, lemon zest and 2 tbsp (30 ml) lemon juice until smooth and homogenous.
3. Whip the egg whites: in a clean bowl beat the egg whites to soft peaks, then continue to stiff peaks. Gently fold one‑third of the whites into the mascarpone to lighten, then fold in the remaining whites carefully to keep the mixture airy. (If you prefer not to use raw eggs, substitute 1 cup (240 ml) heavy cream whipped to soft peaks and fold into the mascarpone instead of the whites.)
4. Assemble the tiramisù: quickly dip each savoiardi (ladyfinger) one at a time into the lemon soak—do not soak; a brief dip on each side is enough. Arrange a single layer of dipped ladyfingers in an 8x8‑inch (20x20 cm) or similar shallow dish.
5. Spread half of the lemon mascarpone over the first layer of ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining mascarpone, smoothing the top.
6. Chill the assembled tiramisù, covered, for at least 4 hours or preferably overnight to allow flavors to meld and the texture to firm.
7. Before serving, dust the top with 2 tbsp (15 g) powdered sugar, sprinkle additional lemon zest if desired, and garnish with fresh mint leaves or candied lemon slices. Serve chilled.

1. Make the lemon soak: in a shallow bowl combine Limoncello (or 1/3 cup/80 ml water), 1/3 cup (80 ml) water, 2 tbsp (25 g) granulated sugar and 2 tbsp (30 ml) fresh lemon juice; stir until sugar dissolves and set aside to cool.
2. Prepare the lemon mascarpone: in a bowl whisk egg yolks with 1/2 cup (100 g) granulated sugar until pale, thick and ribbon‑like (about 4–6 minutes by hand or 2–3 minutes with a mixer). Fold in mascarpone, lemon zest and 2 tbsp (30 ml) lemon juice until smooth and homogenous.
3. Whip the egg whites: in a clean bowl beat the egg whites to soft peaks, then continue to stiff peaks. Gently fold one‑third of the whites into the mascarpone to lighten, then fold in the remaining whites carefully to keep the mixture airy. (If you prefer not to use raw eggs, substitute 1 cup (240 ml) heavy cream whipped to soft peaks and fold into the mascarpone instead of the whites.)
4. Assemble the tiramisù: quickly dip each savoiardi (ladyfinger) one at a time into the lemon soak—do not soak; a brief dip on each side is enough. Arrange a single layer of dipped ladyfingers in an 8x8‑inch (20x20 cm) or similar shallow dish.
5. Spread half of the lemon mascarpone over the first layer of ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining mascarpone, smoothing the top.
6. Chill the assembled tiramisù, covered, for at least 4 hours or preferably overnight to allow flavors to meld and the texture to firm.
7. Before serving, dust the top with 2 tbsp (15 g) powdered sugar, sprinkle additional lemon zest if desired, and garnish with fresh mint leaves or candied lemon slices. Serve chilled.