Lemon Tiramisu

By Erin Sellin

Prep Time:

30m

Yield:

Serves 10

Plan for:

4+ hours to chill

Pucker up! Lemon Tiramisu is a rich and creamy lemony spin on the classic Italian tiramisu dessert. This delicious no-bake treat is made with lemonade or limoncello. Makes the best dessert for Easter, spring, or summer.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

8 ounces cream cheese
8 ounces mascarpone cheese
1 cup Dixie Crystals Extra Fine Granulated Sugar
1/4 cup lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla extract
Zest of 2 lemons
2 cups heavy cream
10 ounces lady fingers (about 40 cookies)
1 1/2 cups lemonade or limoncello

Directions

Beat together cream cheese, mascarpone cheese, and sugar until it is super creamy. Add in lemon juice, lemon extract, vanilla extract, and lemon zest until well blended.
In a stand mixer beat heavy cream until you get to stiff peaks.
Add whipped cream to cream cheese mixture and gently fold together until everything is combined.
Pour lemonade or limoncello into a shallow bowl. Dip lady fingers, turning them over so they are coated on all sides. Do not let them sit in liquid for more than a few seconds or they will start to fall apart.
Layer lady fingers into bottom of a 13 x 9-inch baking dish. Top with half of cream mixture and spread it into an even layer.
Repeat with a second layer of lady fingers and rest of cream mixture.
Cover and place in fridge for at least 4 hours up or overnight.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Erin Sellin @Dinners, Dishes & Desserts.

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