There are recipes that are delicious in their traditional form, there are recipes that succeed in all corners of the earth because they are simple, fast and tasty. This is the case of tiramisu , an Italian dessert that has been covered over and over again and to which today we give a new twist with this version of lemon tiramisu , which is most refreshing and appetizing (if possible).

In addition to replacing coffee with lemon juice, we have dispensed with raw eggs. The heat imposes a lot of respect on us and we don't want to take risks. In its place we have used cream , to stretch the mascarpone cheese more , and we have added lemon zest to the cream . How good that citrus touch suits you!

Heritage Le Creuset ceramic square tray , Pallarès wooden and steel spoon and Organic Collection stoneware dessert plate

Ingredients (for 10-12 servings)

  • 100-125g sugar
  • 500g mascarpone
  • 500 ml liquid cream to mount
  • Zest of 3 lemons
  • 500 ml lemon juice or lemonade
  • 48 sponge cakes or similar
  • Candied orange or lemon to decorate (optional)

Heritage ceramic square tray 23 cm , Kult X WMF hand blender and Pallarès kitchen knife


  1. In a wide and deep container, with the help of some electric rods , we beat the mascarpone cheese and the sugar for 3-4 minutes.
  2. In a different container, we mount the cream, which must be very cold, until it forms firm peaks.
  3. Add the whipped cream to the container with the cream cheese and stir gently and with enveloping movements, using a spatula.
  4. Next we add the lemon zest and remove to incorporate. We reserve in the fridge.
  5. Pour the lemonade into a deep dish or dish, dip the biscuits in it and cover the base of the ceramic mold in which we want to present the tiramisu (in our case, the Le Creuset classic).
  6. Spread 1/3 of the cream cheese over the biscuits, flattening with a spatula.
  7. We cover with another layer of biscuits soaked in lemonade and another third of the cream cheese.
  8. We repeat this operation again to form a third layer of biscuits and cream cheese.
  9. We keep the tiramisu in the fridge for a minimum of 4 hours or, even better, all night.
  10. When serving, decorate the surface with candied orange or lemon and enjoy!

Author of the recipe: Carmen de Tía Alia


Elena said:


Christiane said:

Perfecto! Tengo un arbre de Limon no jardin entonces estoy procurando mucho receptas con limon!

Eduardo alejandro said:

A mi me encanto muchas gracias me sirvio para mi novia

Mercedes said:

Buenos días ¿podéis decirme en que proporción hay que diluir el zumo de limón?

Leave a comment