Lemon Tiramisu

Lemon Tiramisu

## Refreshing Lemon Tiramisu: The Perfect No-Bake Summer Delight

• Beautiful, refreshing Lemon Tiramisu cake, an ideal treat for warm summer days that invigorates. A beautiful and sparkling cake that conquers at the first bite and is ideal for all occasions. You will not need a lot of ingredients for this cake, and it is prepared very quickly and simply without baking. Follow the recipe.

Lemon Tiramisu 

Ingredients: simple, total time: 35 min. standing time: 30 - 60 min.

• 1 big pack biscuits Savoyard-Lady fingers 54 pieces, 4 package

• Baking dish 32 x 24 cm

For Dipping:

• 150 ml water

• 200 ml lemon juice for dipping

• 3 Tbsp granulated sugar

• 50 ml Limoncello liqueur

Cream:

• 4 eggs

• 120 g granulated sugar

• 100 ml Limoncello liqueur

• 1 grated lemon peel

• 450 g mascarpone

• 2 Tbsp powdered sugar

For Decoration optional:

• 250 ml whipped cream

• 6-9 lemon rings

• 4-6 mint leaves/ optional

Lemon Tiramisu 

Preparation:

For Dipping:

1. Pour water, sugar, lemon juice into a small saucepan, mix everything well and cook for about 10–12 minutes on moderate heat. Remove from heat. Cool down. When it has cooled down, add Limoncello liqueur and stir, set aside.

Cream:

1. In a deep bowl, add the eggs, beat them, then add the sugar and mix everything well about 5–6 minutes, as long as it is not well combined, you can transfer it to steam to make the cream even more beautiful.

2. Remove from steam and add Limoncello liqueur and grated peel of lemon and mix well, until uniform.

3. In another bowl, beat the mascarpone with 2 spoons of powdered sugar, combine everything well on medium speed.

4. Add the cream of eggs in a thin stream to the mascarpone and mix at the same time, mix everything well into a uniform mixture.

5. Place the mixture in the refrigerator to cool for about 1 hour. You can transfer the cream to the freezer for 30 minutes to speed up the process.

Preparation of Lemon Tiramisu Cake:

1. Take the ladyfingers biscuits and dip them in the syrup when it has cooled down.

2. Arrange the cookies in a 24 × 32 cm dish next to each other.

3. Spread with 1/2 of the cream evenly and level with a cake knife.

4. Arrange the second row of dipped sponge cakes in the opposite direction, then apply the cream again and flatten.

5. In the end, I left about 150 ml of cream and mixed it with whipped cream, which gave it a divine taste, and garnished it with lemon wedges. (Cut 1 lemon into rings and decorate with cream.) Add mint leaves in more places.

6. Transfer the cake to the refrigerator to chill overnight.

7. Cut the refreshing cake into cubes and serve with coffee and Limoncello liquor.

Buon appetito!

Lemon Tiramisu 

NOTE:

• Keep the cake covered in the refrigerator for up to 4 days.

• You can also pack the tea cake in the freezer for up to 2 months.

Lemon Tiramisu 

Do you want to try something a little different?

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• Tiramisu in a Cup

• Tiramisu Cheesecake

• Tiramisu Cake

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• Fast Cappuccino Tiramisu

• The Best Tiramisu Lena

• Tiramisu White Cake

• Simple Tiramisu recipe, the best bite cake

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