Featured Recipes


Lemon Cream Tiramisu
with Raspberry Topping

YIELD: Makes 12 servings


2 cups of mascarpone cheese

grated zest of three lemons (yellow only)

juice of three lemons

2 cups of heavy whipping cream

¾ cups of sugar

36-48 ladyfingers OR 1 pound cake sliced into ½ slices

½ cup of limoncello

zest from three lemons for garnish

raspberries and powdered sugar, if desired






  1. In a large bowl beat together the mascarpone, lemon zest and lemon juice until well blended.
  2. In a separate cold metal medium size bowl, with a hand held mixer, beat the whipping cream and sugar until peaks start to form.  Then with a rubber spatula gently fold in the mascarpone cheese mixture until well blended.  Do not over mix.
  3. Arrange one layer of lady fingers (or pound cake) in the bottom of a 10 x 10 inch baking or serving dish, (or dish of similar size)
  4. Pour the limoncello into a bowl and with a pastry brush lightly brush the ladyfingers with the limoncello.
  5. Spread1/2 of the cream on top of the ladyfingers, than spread a second layer of ladyfingers, brush with the limoncello and then cover completely with the remaining cream and chill overnight.
  6. When ready to serve, grate additional lemon zest on top and add fruit and powdered sugar, if desired.


Note:  Taste the cream before you assemble.  If you would like additional flavor, add extra lemon zest.






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