Tested till perfect Lemon Tiramisu

Lemon Tiramisu

Lemon gives a tangy alternative to the classic Italian espresso-infused dessert. Look for Milano brand giant ladyfinger biscuits in the cookie section of the grocery store.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16


  • 1-1/4 cups 1-1/4cupsgranulated sugar
  • 3/4 cup 3/4cuplemon juice
  • 1/2 cup 1/2cupwater
  • 6 6egg yolkegg yolks
  • 1/4 cup 1/4cupall purpose flour
  • 2 cups 2cupsmilk
  • 1/4 cup 1/4cupcubed butter
  • 2 oz 2ozfinely chopped white chocolate
  • 1 tbsp 1tbspfinely grated lemon rind
  • 1-1/2 cups 1-1/2cupswhipping cream
  • 1 cup 1cupmascarpone cheese
  • 24 giant (4 inch/10cm long) 24giant (4 inch/10cm long)ladyfinger cookies
  • 1 cup 1cupfresh or individually quick frozen (IQF) blueberryblueberries
  • fresh mint leaves
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In small saucepan, stir together 1/2 cup (125 mL) each of the sugar, lemon juice and water over medium heat until dissolved, about 5 minutes. Set aside.

In large bowl, whisk together egg yolks, flour and remaining sugar; set aside.

In heavy saucepan, heat milk over medium heat just until bubbles appear around edge; whisk half into egg yolk mixture. Whisk back into milk in pan; cook, stirring, until boiling and thickened enough to coat back of spoon, about 10 minutes.

Add butter and white chocolate; stir until melted. Strain through fine sieve into bowl. Add lemon rind and remaining lemon juice; stir until blended and smooth. Place plastic wrap directly on surface of custard; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

In bowl, whip cream. Place mascarpone in large bowl; whisk in custard. Fold in whipped cream, one-third at a time.

Arrange half of the ladyfinger cookies, right side up, in 12-cup (3 L) oval serving dish or 13- x 9-inch (3 L) glass baking dish. Generously brush cookies with half of the reserved syrup mixture. Spread with half of the mascarpone cream mixture. Repeat layers. Cover and refrigerate tiramisu for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

To serve, garnish with blueberries and mint.

Additional information :

Tip: Place leftover egg whites in freezer bag, then label and freeze for up to 1 month for another use, such as angel food cake.

Nutritional Information Per serving: about

cal 332 pro 5g total fat 22g sat. fat 13g
carb 30g fibre 0 chol 174mg sodium 77mg

% RDI:

calcium 8 iron 5 vit A 18 vit C 12
folate 11
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