I stole this recipe for Lemon Tiramisu Cake from anitalianinmykitchen.com. This light cake is perfect for the spring or Easter. An angel food cake is made first with beaten egg whites, lemon juice, vanilla, flour and sugar. After baking and cooling the cake is sliced in half. Then homemade lemon syrup is poured on the cake halves. Next a lemon tiramisu filling is made with mascarpone, lemon zest, cream and powdered sugar. One half of the soaked cake is placed on a plate, then half on the filling is spread on top, then the second cake half and the remaining filling tops the cake. You might want to skip dinner to have room for this dessert.
The ingredients for this recipe are: 1 cup flour, ¼ tsp salt, 1 ¼ cups sugar, divided, 8 egg whites, ½ tsp lemon juice, 1 tsp vanilla, 1 cup water, ½ cup sugar, juice of 2 lemons, 1 cup mascarpone, 1 cup whole cream, 2 tbsp powdered sugar, zest of 3 lemons
In a large bowl beat the egg whites, lemon juice and vanilla on medium speed until soft peaks form, gradually add the 1 cup sugar (a little at a time), continue beating until stiff peaks form.
Preheat oven to 350 F. Sift together flour, salt and ¼ cup sugar 3 times. Then fold in the flour mixture ¼ cup at a time to the egg whites, gently fold until combined. Spoon the batter into ungreased 9 inch tube pan.
Next bake for 40-45 minutes, or until toothpick comes out clean.
While the cake is cooling, make the lemon syrup. In a small pot mix together the water, sugar and lemon juice. Then heat on a slow boil until the sugar has completely dissolved and the mixture has thickened slightly, approximately 10-15 minutes.
Next make the lemon tiramisu filling. Gently mixture together mascarpone and lemon zest, then add cream and sugar and beat until thick.
Remove the cooled cake from pan and slice in half through the middle. Drizzle the bottom half with lemon syrup and top with half of the tiramisu filling.
Then repeat steps with top half of cake.
Next refrigerate 4 hours or overnight before slicing and serving.
If you liked this recipe for Lemon Tiramisu Cake then you can try other lemon desserts like Lemon Love Cake Recipe, Lemonade Icebox Pie, Lemon Lasagna, Amazing Lemon Cheesecake Bars, 2 Ingredient Lemon Cake Bars or Nothing Bundt Cakes Lemon Cake Copycat.
Lemon Tiramisu Cake
Ingredients
Angel Food Cake
- 1 cup flour
- ¼ tsp salt
- 1 ¼ cups sugar divided
- 8 egg whites room temperature
- ½ tsp lemon juice
- 1 tsp vanilla
Lemon syrup
- 1 cup water
- ½ cup sugar
- Juice of 2 lemons
Lemon tiramisu filling
- 1 cup mascarpone remove from fridge 30 minutes before using
- 1 cup whole cream
- 2 tbsp powdered sugar
- Zest of 3 lemons
Instructions
Angel food cake
-
Preheat oven to 350. Use on ungreased 9 inch tube pan.
-
Sift together flour, salt and ¼ cup sugar 3 times.
-
In a large bowl beat the egg whites, lemon juice and vanilla on medium speed until soft peaks form, gradually add the 1 cup sugar (a little at a time), continue beating until stiff peaks form (don’t over beat).
-
Fold in the flour mixture ¼ cup at a time, gently fold until combined (do not over fold). Spoon the batter into ungreased 9 inch tube pan. Gently cut through batter with a metal knife to eliminate air bubbles.
-
Bake for 40-45 minutes, or until toothpick comes out clean. Cool in pan upside down. Remove from pan and slice in half through the middle. Drizzle the bottom half with lemon syrup and top with half of the tiramisu filling, repeat with top half. Sprinkle with white chocolate flakes and dried lemon zest. Refrigerate 4 hours or overnight.
Lemon syrup
-
In a small pot mix together the water, sugar and lemon juice. Heat on a slow boil until the sugar has completely dissolved and the mixture has thickened slightly, approximately 10-15 minutes. Remove from heat and let cool completely.
Lemon tiramisu filling
-
Gently mixture together mascarpone and lemon zest, then add cream and sugar and beat until thick.
Dried lemon zest
-
Grate 2 or 3 lemons, place zest on parchment paper and let dry overnight.