Lemon Tiramisu – a delicious recipe with ricotta cheese, sugar, salt, lemons, lemons, lemon-flavored liqueur. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
*Variation: For an alcohol free Tiramisu, replace the lemon liqueur with the juice of 2 more lemons, a tsp of lemon oil and enough cold water to make up 1 cup of soaking liquid. Taste and add some sugar if needed to reduced sourness.
2
In a large mixing bowl, with the use of a spatula, mix the cheese, sugar, pinch of salt and lemon zest together well. Taste cheese mix and add more sugar if needed according to taste. Set aside.
3
Strain lemon juice and mix in a small bowl with the lemon liqueur and the water. To start assembling Tiramisu, dip the ladyfinger cookies (one by one) in the liqueur lemon juice mix briefly and then arrange the cookies in the bottom of the serving bowl.
4
After covering the bottom, place the soaked cookies up the sides of the bowl, overlapping slightly if necessary to cover all around the bottom and sides of the bowl. Add all the cheese mix to the bowl and press slightly with spatula. Cover the top of the bowl with the remaining soaked cookies.
5
Cover with wrap and place in the refrigerator to chill for about 2 hours. Once firm, the Tiramisu may be turned over onto a plate to unmold or have the servings scooped from the bowl directly onto plates.
541
kcal
Calories
29
g
Fat
49
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lbs part-skim ricotta cheese, 1/2 cup sugar, 1 pinch salt, 3 lemons, zest of, and more.
Yes, Lemon Tiramisu falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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