There is a feeling of spring in the air. I realize it is only early March, and where we live there will be several more months of snowy days to come. While the forecast is calling for snow this weekend, in the yard there are hyacinth and tulips beginning to poke their heads up which is very encouraging to me. That feeling that spring brings has awakened my desire for light and fresh fare, and inspired me to try this spin on a classic Italian dessert using Limoncello and fresh lemons. Say hello to spring and Lemon Tiramisu!
What is Tiramisu?
Tiramisu is an Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur layered with a mascarpone cheese and topped with cocoa powder. Like any classic dish, there are many versions of the recipe some using a cooked filling with eggs, and others using a Bavarian crème filling. The sponge like layers are created by using lady fingers which is common in almost all versions.
What is Limoncello?
Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples and the Amalfi coast. In northern Italy, the liqueur is often referred to instead as limoncino. Although there is debate about the exact origin of the drink, it is at least one hundred years old. Limoncello is the second most popular drink in Italy after Campari, and has become very popular as a make-at-home liqueur here in the US.
Things to love about this recipe.
Besides the light and fresh delicious flavor this no-bake cake is amazingly easy and quick to make. With just a few simple ingredients and a little bit of time you can make a treat that will astonish your family and friends. This Lemon Tiramisu is also the perfect make-ahead cake and also freezes well allowing you more time to prepare your meal and complete it with a stunning dessert.
Ingredients
- 8 ounces mascarpone cheese – room temperature
- 8 ounces cream cheese or Neufchatel – room temperature
- 3.4 ounce package of Jell-O Instant Lemon Pudding mix
- 1 cup milk – whole or skim
- Zest & Juice of 2 large lemons
- 1 Tablespoon granulated sugar
- 1/2 cup Limoncello – substitute lemon juice for alcohol free
- 24 count Delallo Savoiardi Lady Finger cookies
Method
- Zest and juice the 2 lemons and set aside.
- Mix the lemon juice, Limoncello, and sugar together in a small bowl big enough to dip cookies.
- With a hand mixer beat together the mascarpone and cream cheese until smooth. Mix in the milk and pudding mix until just set about 2 minutes. Fold in about two-thirds of the lemon zest.
- Roll 8 cookies in the limoncello one or two at a time and arrange in the bottom of an 8″x8″ pan or on a platter. Don’t soak the cookies. Leave about a half inch between the cookies. Spread one-third of the lemon crème over the lady fingers. You may need to hold them in place, the first layer is a little tricky. If you are making the cake in a pan you may need to snap the cookies to fit.
- Repeat a second layer by dipping another 8 cookies followed by another third of the crème.
- Dip the remaining 8 cookies and top with the balance of the crème. If you made the cake on a platter you can also frost the sides with the crème. Sprinkle the remaining lemon zest on top and place in the fridge for at least two hours or overnight.
Make it a complete Italian Feast with some of our favorite recipes
Classic Bolognese Sauce
Standing Pasta Pie
Penne alla Carbonara
Roasted Sausages & Grapes
Delightful citrus take on an Italian favorite. Lady finger cookies are soaked in Limoncello and then layered with a mascarpone lemon crème in the easy-to-make no-bake dessert. Light and delicious this dessert is sure to become a family favorite.
- 8 ounces Mascarpone cheese room temp
- 8 ounces Cream cheese or Neufchatel room temp
- 1 package Instant Lemon Jello Pudding Mix 3.4 ounce box
- 1 cup milk whole or skim
- 2 large Lemons zested and juiced
- 1 package Lady Finger Cookies - 24 count pack crisp cookies not sponge
- 1/2 cup Limoncello substitute with lemon juice if desired
- 1 Tablespoon granulated sugar
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This dessert can be made using either an 8" x 8" baking pan or on a platter large enough to hold an 8" x 8" cake.
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Zest the two large lemons and hold to the side. Juice the lemons into a small bowl just wide enough to be able to roll the cookies. The juice from the lemons should equal about 1/2 cup. Add the Limoncello and sugar and whisk until the sugar is dissolved. For non-alcoholic version replace the Limoncello with an additional 1/2 cup of lemon juice.
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With a hand mixer, beat together the Mascarpone and cream cheese until smooth. Add the instant pudding mix and the cup of milk. Mix until the pudding just begins to set about 2 minutes. Add two thirds of the lemon zest and mix to incorporate.
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Roll eight of the cookies a couple at a time in the Limoncello mix and arrange them in your pan or on the plate about 1/2" apart to make the first layer. Don't soak the cookies, just coat them. If you are using a pan you may need to break some of the cookies to fit. Spread one third of the pudding mixture over the cookies. You might need to hold the cookies in place as you start the first layer.
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Repeat the next layer by again coating 8 more of the cookies in the limoncello followed by another third of the pudding mixture. Dip the remaining 8 cookies followed by the balance of the pudding mixture. If you built the dessert on a plate use some of the mixture to "frost" the sides. Sprinkle the top with the remaining lemon zest.
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Cover and chill in the fridge for at least two hours or overnight. Cut and serve with a slice of fresh lemon or fresh raspberries. The Tiramisu will hold for 2 to 3 days in the fridge.
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This cake also freezes very well making it a perfect make ahead dessert.
