Lemon Tiramisu Cake Recipe
submitted by reader Mary Ann Lee
of Clifton Park, NY
Ingredients
Cake:
6 eggs, separated
1/8 teaspoon salt
1/2 teaspoon cream of tartar
1 ¼ cups granulated sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1½ cups sifted cake flour
Filling:
½ cup whipping cream
1 teaspoon granulated sugar
8 ounces Mascarpone cheese
½ cup confectioners’ sugar
1 cup ricotta cheese
1 teaspoon vanilla extract
2 tablespoons grated lemon zest
1 (10-ounce) jar lemon curd, divided
Glaze and garnishes:
¼ cup lemon liqueur
½ cup prepared lemonade
Confectioners’ sugar
Lemon slices, optional
Instructions
1. Preheat oven to 350F. Grease bottom of a 9-inch springform pan. Line with wax paper. Grease wax paper.
2. To prepare cake, place egg whites in a large bowl. Add salt and cream of tartar. Beat until frothy with a mixer at high speed. Gradually add granulated sugar. Beat until peaks form, 3 to 5 minutes.
3. Place egg yolks in a small bowl; beat with a fork. Add lemon and vanilla extracts. Fold yolk mixture into egg whites. Gradually fold in flour. Spread evenly in pan.
4. Bake 35 to 40 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan and cool completely on wire rack.
5. To prepare filling, beat whipping cream and granulated sugar with a mixer at high speed, until stiff peaks form. Refrigerate.
6. Combine Mascarpone cheese and confectioners’ sugar; beat well with a mixer at medium speed. Blend in ricotta cheese. Add vanilla, lemon rind and 1/3 cup lemon curd; mix well. Fold in whipped cream. Spoon 2 to 3 tablespoons of the Mascarpone mixture into the remaining lemon curd.
7. To prepare glaze, combine lemon liqueur and lemonade.
8. To assemble, remove wax paper from cake. Using a serrated knife, carefully slice cake into three layers. Place one layer on a serving plate. Brush with about ¼ cup of the glaze and spread with about 1½ cups of the Mascarpone filling. Repeat with the second layer. Top with the third layer and brush with remaining glaze. Spread with remaining lemon curd. Frost sides of the cake with remaining Mascarpone filling. Refrigerate several hours to overnight.
9. Just before serving, dust cake with confectioners’ sugar and garnish with lemon slices, if desired. Serves 8 to 12.
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3/24/08 8:31 AM
I made this cake for easter and followed the recipe exactly and it was awful it was very dry everyone who ate it had the same reaction i did. I will not try this cake again the ingredients were costly with a bottle of the liquer costing 30.00
3/24/08 9:22 AM
We're sorry the recipe did not work well for you and hope you'll give other American Profile recipes a try. I'm not sure why the cake turned out to be dry. Once you add the glaze to the top of each layer, it should have been quite moist.
3/31/08 9:20 PM
Purchasing all of the ingredients for Lemon Tiramisu Cake was a big splurge but it looked like a recipe that I could handle and it was going to be my dessert contribution for Easter dinner with friends. I took extra care to make sure that I followed directions exactly (couldn't afford to throw out a flop!) and I covered and refrigerated the cake overnight to let the flavors "ripen." I was very pleased with the results! It was a light, refreshing dessert and everyone liked it. If I were going to tweak it just a little, I might mix just a little more filling into the lemon curd to tone that sharp lemon taste down a little and I maybe would increase the volume of the "glaze" to ensure that the cake isn't dry. Mine wasn't, and I think that storing it in a closed container in the refrigerator helped. I have plans to make this dessert again for a gathering we're hosting in the near future; gotta get some mileage out of that big bottle of Limoncello!
Thanks for a fun recipe!!!
4/15/08 7:56 AM
This recipe will live on infamy in my family. It was an Easter supper dessert disaster. It looked OK but cutting it up and biting into it -- yikes! It really didn't taste too much different from rocks. I really think this recipe should be yanked. It sounds so promising, but something is very wrong with the ingredient amounts and/or steps.
11/18/08 6:28 PM
I made the Lemon Tiramisu cake using Lemoncello liquer (which is pricey) The results were indeed fabulous!! This cake was a real success at a family function. Everyone loved it! The cake was beautifully moist and never dried out. I also made my own lemon curd not a store brand. So if you are willing to spend a bit more on making a cake this is the one~
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