Ingredients
24–30 ladyfingers (Savoiardi biscuits recommended)
500g (17.6 oz) mascarpone cheese, room temperature
4 large eggs (separate yolks and whites)
150g (0.75 cups) granulated sugar
2 tablespoons fresh lemon zest
2 tablespoons freshly squeezed lemon juice
8 oz (240ml) non-alcoholic lemon liqueur substitute (e.g., homemade lemon syrup)
24 oz (700ml) strong brewed coffee, cooled (decaf optional)
1/4 cup unsweetened cocoa powder
1/4 cup powdered sugar (optional for cocoa topping)
Instructions
Whip mascarpone, 2 egg yolks, 2 tablespoons sugar, and lemon zest until smooth
In a separate bowl, whip egg whites and remaining sugar until stiff peaks form
Fold egg white mixture into mascarpone mixture
Brew and cool 24 oz coffee, stir in 2 tablespoons lemon juice and 8 oz non-alcoholic lemon liqueur substitute
dip ladyfingers quickly into coffee mixture
Layer half the dipped ladyfingers in a serving dish, spread 1/3 of mascarpone mixture
Repeat layers
Top with remaining mascarpone mixture
Sift cocoa powder and powdered sugar (if using) over the surface
Chill for at least 4 hours before serving to allow flavors to meld
Notes
Use crisp, not stale, ladyfingers
For alcohol-free version, substitute with homemade lemon syrup (1 cup sugar and 1.5 cups water reduced to 1 cup)
Chill for 4-6 hours for optimal texture
Store in airtight container in refrigerator up to 3 days
- Prep Time: 30
- Category: Tiramisu & Coffee Dessert Recipes
- Method: No-bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 55g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg