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This is a really refreshing dessert - kind of like a cross between a Lemon Delicious and a Tiramisu. Apparently all the rage in Venice so I thought I'd give it a stab by tweaking my Tiramisu recipe - and it was gorgeous!


  • 1 large pack of Savoiardi (Sponge Fingers)

  • 1/3 cup Limoncello (Lemon flavoured liqueur)

  • 2/3 cup water

  • 500g Mascarpone

  • 4 Eggs - separated

  • 2 Tbsp Icing Sugar

  • 1 tspn Vanilla

  • 2 Tbsp Caster Sugar


  • 4 Eggs

  • 3/4 cup Sugar

  • 1/2 cup Lemon Juice

  • 2 tsp Lemon Rind

  • 125g cold Butter - chopped into cubes

  • Extra grated Lemon rind to garnish


  • 1.

    Lemon Butter Spread:

  • 2.

    Whisk eggs and sugar in a heatproof bowl over simmering water for a few minutes til sugar is dissolved.

  • 3.

    Add the lemon juice, lemon rind and butter and keep whisking for another 15 - 20 mins.

  • 4.

    Mixture will gradually become thicker - it will be ready when it has the wobblyconsistency of a semi set custard.

  • 5.

    Put into a glass container and refrigerate for a few hours til it sets abit.

  • 6.

    Mascarpone filling:

  • 7.

    In a large bowl, mix the mascarpone, icing sugar, vanilla and egg yolks til smooth - use a spoon NOT an electric mixer or it will separate.

  • 8.

    Whip egg whites til soft peaks form.

  • 9.

    Add caster sugar gradually.

  • 10.

    Mix 1/3 of egg whites into cheese mix then fold the rest in

  • 11.


  • 12.

    In a large square or rectangular dish, put a thin layer of the mascarpone mix on the bottom

  • 13.

    Combine the water and Limoncello in a shallow bowl and dip savoiardi in, squeezing gently if they get too sodden.

  • 14.

    Arrange a layer of these on the mascarpone.

  • 15.

    Spread 1/2 the Lemon filling onto the savoiardi.

  • 16.

    Top with more mascarpone and keep layering the same way, ending with the mascarpone on top.

  • 17.

    Sprinkle the extra lemon rind over and refrigerate several hours or overnight for best results


Make sure you DON'T use an electric mixer when beating the mascarpone mix - I've done this before and it will separate. It's till edible but it won't be a smooth cream.
This can also be made using Grand Marnier and orange juice/peel etc

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Posted by CASA E CUCINAReport
I have my own version of this which all my friends love..completely different though. I like your recipe is it one of your favourite desserts?