Dolce Limone Tiramisù
35 minutes prep + 6 hours chill time (minimum) • Servings: 8
This sunny, gluten-free spin on tiramisu is a celebration of real Italian technique and lemony bliss. The mascarpone cream stays true to tradition—made with whipped egg yolks and silky egg whites for cloudlike texture—brightened by fresh lemon juice and zest. Paired with homemade ladyfingers from Dilettoso’s Vava Vanilla mix and soaked in lemon syrup, each layer is a citrusy embrace of Italian comfort and elegance. Simple, clean, and bursting with la dolce vita.
What you need
- For the Ladyfingers (Vava Vanilla Lemon Sponge):
- 1 cup Dilettoso Vava Vanilla mix
- 3 eggs (separated)
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup maple syrup or sugar
- For the Lemon Mascarpone Cream:
- 3 egg yolks (fresh, organic)
- 3 egg whites
- 1/3 cup sugar
- 1 1/4 cups (300g) mascarpone cheese (cold)
- Zest of 2 lemons
- Juice of 1 lemon
- For Soaking Syrup:
- 1/4 cup lemon juice
- 1/4 cup water
- 1 tbsp sugar or honey
- Optional Garnish:
- Lemon zest, thin slices, or edible flowers
Hot Hot Hot
How to do it
- PREHEAT oven to 350°F (175°C).
- LINE a baking tray with parchment paper.
- BEAT the egg whites with a pinch of salt to stiff peaks.
- WHISK the egg yolks with lemon juice, maple syrup, until frothy.
- ADD the Vava Vanilla mix and stir until combined.
- FOLD in the whipped egg whites gently to keep it airy.
- SPOON or PIPE the batter into finger shapes on the tray.
- BAKE for 10–12 minutes or until lightly golden and set aside and cool completely.
- MAKE THE LEMON MASCARPONE CREAM: whisk egg yolks with sugar until thick, pale, and fluffy.
- ADD lemon zest and juice; STIR to combine.
- ADD mascarpone to the yolk mixture and MIX gently until smooth.
- BEAT egg whites to stiff peaks in a separate clean bowl.
- FOLD egg whites gently into mascarpone mixture in batches.
- CHILL the cream while preparing the tiramisu layers.
- ASSEMBLE THE TIRAMISU: stir lemon juice, water, and sugar together to make the syrup.
- DIP each ladyfinger briefly in the lemon syrup.
- LAYER the bottom of a dish with soaked ladyfingers.
- SPREAD a thick layer of lemon mascarpone cream.
- REPEAT layers until ingredients are used, finishing with cream.
- COVER and REFRIGERATE for at least 6 hours or overnight.
- DUST with extra lemon zest or decorate with edible flowers before serving.
- SLICE or SPOON and ENJOY cold.
Did you make it?
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Did you know?
Authentic tiramisu cream never uses heavy cream in Italy! It’s all about the rich mascarpone, whipped yolks, and airy egg whites for that signature cloudlike bite.
