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

1. Zest and juice the 2 lemons and set aside.
2. Mix the lemon juice, Limoncello, and sugar together in a small bowl big enough to dip cookies.
3. 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.
4. 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. 
5. Repeat a second layer by dipping another 8 cookies followed by another third of the crème.
6. 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

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Lemon Tiramisu

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.

Course Dessert

Cuisine Italian

Keyword easy dessert, Lemon Tiramisu, no-bake cake

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Author Christoph

Cost 15.00

Ingredients

Ingredients

• 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

Instructions

Method

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• This cake also freezes very well making it a perfect make ahead dessert.

This amazingly easy-to-make no-bake Peanut Butter Cream Pie is a rich silky layer of peanut butter filling in an Oreo cookie pie shell, covered with a meringue-like whipped cream, and topped with all kinds of goodies.  A peanut butter and chocolate lovers dream come true.

This past Friday was my Dad’s 83rd Birthday, so on his day I like to treat him with a cake or some other dessert.  My father has a giant sweet tooth, one that would make the tooth fairy run screaming into the darkness.  Knowing that peanut butter and chocolate are one of his all-time favorites flavor combos, I usually try to come up with a different take using the dynamic duo for his treat.  My work schedule as of lately has me rising at three a.m. and running out the door by four, and by the time I have been getting home in the late afternoon, I am finished, baked, just stick a fork in me and call me done.  I really wanted to do something to mark his day and about mid-week the idea of a pie came to mind.  Despite my lack of time I thought that a pie was something that I could pull off, then the no-bake notion crept in, and I knew this plan was totally doable.  So Friday after work, I stopped and picked up a few items, (including a DVD with 31 episodes of Bonanza), and in about a half an hour had managed to put together a masterpiece to present as a present.

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No-bake Peanut Butter Cream Pie

This amazingly easy to make pie is a rich silky layer of peanut butter filling in an Oreo cookie pie shell, covered with a meringue-like whipped cream, and topped with all kinds of goodies. A peanut butter and chocolate lovers dream come true.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12

Author Christoph

Ingredients

• 1 Oreo pie crust
• 1 container 8 ounce of whipped topping
• 1 teaspoon vanilla
• 1 ½ Tablespoons meringue powder
• 1¾ cups powdered sugar divided
• 8 ounce cream cheese softened
• 1 cup creamy peanut butter
• ¼ cup milk
• ½ cup mini chocolate chips
• ½ cup chopped peanuts
• chocolate and peanut butter melting chips optional

Instructions

• Using a hand mixer, in a medium-sized mixing bowl beat together the whipped topping, vanilla, meringue powder, and ¾ cup of powdered sugar for 3 – 5 minutes or until stiff peaks have formed.
• Place in the refrigerator while you prepare the filling.
• In another bowl mix together the softened cream cheese, peanut butter, milk, and 1 cup of powdered sugar until smooth and silky (add more milk a teaspoon at a time if needed for mixing).
• Fold in one half of the whipped cream and mix until completely incorporated.
• Pour peanut butter filling in to pie crust and smooth out using a spatula.
• Pipe or spread the other half of the whipped topping evenly over the filling (I found piping with a star tip was easier that trying to spread the whipped cream).
• Sprinkle the mini chocolate chips and peanuts over the top of the pie.

Notes

For an extra touch temper some chocolate and peanut butter chips in the microwave and drizzle or pipe over the entire pie. This would also be great topped with some chopped up Reese’s peanut butter cups, maybe a great use for some left over Halloween candy?

Luckily I do have a few outlets to move some of the products that I make to write about other than eating them all myself. I usually deliver some treats to my parents (Dad has a powerful sweet tooth) and the caregivers at the Colorado State Veterans Nursing Home where they live. I share with the neighbors next door, or my partner Kelly takes some to the office. It’s kind of humorous that often when we are looking for a bite of something after dinner there is nothing, because I have sent it all out of the house to avoid having more than either of us need.

But anyway yesterday I wanted to make something, but something easy that would not require all day or hours of clean up.  While I love baking from scratch, I also am realistic enough to know that there is not always time or energy for that, and there are some very good mixes on the market. I have taken to picking up a mix or two when I see a good sale, just to have around for times like these. As I was reading the back of the box I notice a “recipe idea” panel near the bottom for Cappuccino Cheesecake Brownies.  Now this looked like something I had better try, and I am glad I did. I made a few modifications (of course), and baked them in a smaller pan than the recipe called for so they would be a bit taller. After cutting into them and sampling, I distributed the majority of them immediately to avoid the otherwise inevitable. We will still have a few bites for ourselves, and I managed to bring a few smiles to others along the way ….. that is dessert enough for me.

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Cappuccino Cheesecake Brownies

Incredibly moist brownies with a delicious layer of cappuccino cheesecake.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 25

Ingredients

Brownies

• 1 package Pillsbury Mocha Fudge Brownie Mix
• ½ cup oil
• ¼ cup water
• 2 large eggs

Cheesecake layer

• 1 8 ounce package cream cheese
• 2 Tablespoons butter softened
• 1 Tablespoon cornstarch
• ¼ teaspoon nutmeg
• ¾ teaspoon cinnamon divided
• 1 14 ounce can sweetened condensed milk
• 1 large egg
• 1 teaspoon vanilla extract
• 3 Tablespoons dark chocolate chips melted for drizzling

Instructions

Brownies

• Heat oven to 350°F.    Coat 9” x 13” pan with non-stick cooking spray.
• Prepare brownie mix according to the package directions using the oil, water, and 2 eggs.  Spread brownie batter evenly into prepared pan.

Cheesecake layer

• Beat cream cheese, butter, cornstarch, and ¼ teaspoon cinnamon in a medium bowl mix mixer on medium speed until fluffy.
• Add sweetened condensed milk, 1 egg, and vanilla.  Beat until smooth.
• Pour evenly over the brownie batter.
• Sprinkle with remaining ½ teaspoon cinnamon.
• Bake
• 45 – 55 minutes or until top is lightly browned and filling is set in the center. Cool completely in pan on a wire rack.
• Place 2 – 3 tablespoon of chocolate chips or frosting in a resealable plastic bag. Microwave on high for 10 seconds at a time until chocolate is melted.
• Cut corner off bag and drizzle chocolate over brownies.

Notes

I prepared these brownies in a 9″ x 9″ pan to get a bit more height.  This did require a longer baking time.  This recipe describes using a 9″ x 13″ pan.  If you use a smaller pan adjust your cooking time.  Test with a toothpick.

Sometimes there is nothing better than a good old-fashioned chocolate chip cookie, or brownie, or even just a few Oreos with a cold glass of milk. So what if all three of these simple pleasures were stacked into one delicious dessert?, well you would end up with this decadent triple treat. These sinfully rich chocolate chip Oreo brownies are certain to satisfy both the cookie and brownie lover in your family, just make sure you have plenty of cold milk on hand to go with them.

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Chocolate Chip Oreo Brownie Overload

These sinfully rich chocolate chip Oreo brownies are certain to satisfy both the cookie and brownie lover in your family!

Course Cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

Author Christoph

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tbsp vanilla extract
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups chocolate chips
• 1 package of Oreo cookies
• 1 package of brownie mix, prepare as directed on the box

Instructions

• Heat oven to 350° F and line a 13″ x 9″ pan with parchment paper.
• Cream the butter and sugar until light and fluffy. Add eggs followed by vanilla and mix well. Add the flour, baking soda and salt and continue to beat until well combined. Fold in the chocolate chips.
• Press the cookie dough evenly into the pan.
• Arrange the Oreos evenly on top of the cookie dough (One package is just enough to cover the whole thing).
• Prepare the brownie mix as directed on the package and pour batter over the top of the Oreos. (Use a spatula to spread it evenly).
• Bake for 40-50 minutes on the center rack of your oven or until a nice crust has formed. The center of the brownies will look slightly under baked but will set up as they cool.

Notes

For a way over the top dessert suggestion, serve these brownies slightly warmed with a scoop of ice cream and some chocolate syrup.

Lately I have been seeing a lot about a two-ingredient lemon bar concept. Reading numerous comments regarding the challenges of making the bars, the confusion surrounding the recipe, and the reviews of the taste of the product, had me wondering. The thought that this would work seemed kind of crazy to me, so I decided to challenge the idea in the What’s Cooking test kitchen. Well, I have concluded my own study and am here to share it with you.

With only two ingredient how can you go wrong? I mean seriously? My thought is that many people simply do not follow instructions. One of the first rules of cooking that I was taught, is when using a recipe, read through the entire recipe from beginning to end before starting. It is very important to make sure you understand what it is you are trying to accomplish.

Also many of us have preconceived notions of what a dish should taste like based on past experiences. If you are trying a different recipe for a potato salad, remember that it might taste different that the one your mother used to make. No one said it would taste the same as Mom’s.

In our test kitchen we found that the lemon squares are actually quite good, and will turn out great if you follow the instructions. These lemon bars, do not replace the ones that everyone loves around the holidays, but no one said they would. They are more “cake like” than the originals with a “spongy texture”, and do not have a shortbread crust on the bottom. But they are super easy to make, full of flavor, and honestly pretty good. They also contain a fraction of the calories of the holiday bars (that should tell you something right there). I do however think they would be perfect for a summer picnic or as a quick last-minute dessert. I would not suggest to take them to a holiday party. Even though they look about the same, you probably would disappoint those reaching for the lemon bars in their minds.

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Lemon Squares

Lemon bar that are reminiscent of the decadent lemon bars but much lighter

Course Cakes, Cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 24

Author Christoph

Ingredients

• 1 box angel food cake mix
• 1 can lemon pie filling

Instructions

• Heat oven to 350° F. Prepare a 13 x 9 cake pan by greasing the bottom and sides.
• Place the cake mix in a mixing bowl. Do not add water, eggs oil or any other ingredient, just the dry powder from the box.
• Add lemon pie filling. Nothing else.
• Mix by hand just to moisten cake mix. Do not beat with a mixer, just stir until combined. (Batter will be a bit sticky).
• Spread the lemon mixture evenly into the baking pan. The batter is a bit thick but will spread out with a bit of coaxing.
• Place the pan in the hot oven and bake for 25 – 30 minutes or until the top is golden brown.
• Dust with powdered sugar if desired (I know, I know, that makes three ingredients).
• Allow to cool completely before attempting to cut and remove the lemon squares from the pan.

Notes

I called these lemon squares simply because they are not the lemon bars I know and love. But, they are not claiming to be. The squares are reminiscent of the flavor of the holiday classic. If you do not read anything more into this recipe than explained, they will turn out just fine.

I have also seen this idea made with a spice cake and a can of pumpkin…………..hmmmm?