Lemon Amaretto Tiramisu

Lemon Amaretto Tiramisu IMAGE Author: Canadian Living Credits: Lemon Amaretto Tiramisu IMAGE

Amaretto-soaked ladyfingers, fluffy mascarpone cream, tangy lemon curd and sugared almonds—what's not to like about this layered dessert? Make it a day ahead, then top with the whipped cream and almonds just before serving.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: April 2015


  • 1 1/2 cup sliced natural (skin-on) almond
  • 1 egg white
  • 2 cups granulated sugar
  • 12 egg yolks
  • 4 teaspoons grated lemon zest
  • 1 cup lemon juice
  • 1 cup cold butter cubed
  • 1/3 cup amaretto liqueur
  • 18 ladyfinger cookies (about 4 inches/10 cm long)
  • 1 tub (475 g) mascarpone cheese
  • 2 cups icing sugar
  • 1 teaspoon vanilla
  • 2 1/2 cups whipping cream 35%


Toss almonds with egg white to coat; stir in 1/4 cup of the granulated sugar until well combined. Spread on parchment paper–lined rimmed baking sheet. Bake in 350?F (180?C) oven, stirring once, until light golden, about 12 minutes. Let cool on sheet. (Make-ahead: Store in airtight container for up to 2 days.)

While almonds are baking, in large heatproof bowl, whisk together egg yolks, 1-1/2 cups of the granulated sugar, the lemon zest and lemon juice. Place bowl over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, about 12 minutes. Remove from heat; stir in butter, 1 tbsp at a time. Strain through fine- mesh sieve into clean bowl. Place plastic wrap directly on surface. Refrigerate until curd is thick enough to mound firmly on spoon, about 1 hour. (Make- ahead: Refrigerate for up to 2 days.)

While lemon curd is chilling, in saucepan, cook remaining granulated sugar with 1/4 cup water over medium heat, stirring, until sugar is dissolved. Remove from heat; let cool completely. Stir in amaretto. Quickly dip both sides of ladyfingers in amaretto mixture; arrange in single layer in 13- x 9-inch (3 L) baking dish.

In large bowl, beat together mascarpone, icing sugar and vanilla until smooth. In separate bowl, beat 1-1/2 cups of the cream until stiff peaks form; fold into mascarpone mixture. Spoon mixture over ladyfingers, spreading to edges. Spread lemon curd evenly over top. Cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours. Let stand at room temperature for 10 minutes before continuing with recipe.)

In bowl, beat remaining cream until stiff peaks form. Spoon over lemon curd, leaving border of curd. Sprinkle with almonds.

Photography props: crateandbarrel.com (bowls, casserole dish); cynthiafindlay.com (silverware); westelm.com (place mat)

Nutritional facts per each of 20 servings: about

  • Fibre 1 g
  • Sodium 121 mg
  • Sugars 36 g
  • Protein 8 g
  • Calories 535.0
  • Total fat 37 g
  • Potassium 143 mg
  • Cholesterol 222 mg
  • Saturated fat 20 g
  • Total carbohydrate 44 g


  • Iron 9.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Amaretto Tiramisu