Lemon tiramisù

Lemon tiramisù


This summer variation of the classic Tiramisù. It’s just the right thing for hot summer days...


1 bag/sachet Ladyfingers
8 oz mascarpone cheese
4 oz cream
4 eggs
7 oz sugar
1 tbsp Limoncello
4 untreated lemons, juice
For the decoration:
mint leaves


  • Separate eggs and beat the yolk with 5 oz. sugar until light and fluffy.
  • Grate the lemon zest and add to the mascarpone.
  • Beat the cream until it forms stiff peaks and fold into the mascarpone mixture.
  • Add the egg yolk/sugar mixture and stir. Beat the egg white until it forms stiff peaks and fold into the mixture.
  • Mix some water together with lemon liqueur, lemon juice and the rest of the sugar in a shallow dish.
  • Soak the sponge fingers in the liquid and then place them next to each other in a shallow container (alternatively you could initially cut the sponge fingers in half and use them to fill glasses).
  • Pour a layer of the lemon mixture over the sponge fingers and then arrange another layer of soaked fingers on the top. Pour in the remaining mixture.
  • Chill tiramisu for 3 hours. Garnish with slices of lemon and mint leaves, before serving.