Ingredients
24–30 ladyfingers (Savoiardi)
500g (about 2 cups) full-fat mascarpone cheese
4 large eggs (separated yolk and whites)
150g (about 3/4 cup) granulated sugar (divided)
60ml (about 1/4 cup) fresh lemon juice
2 tablespoons fresh lemon zest (used in non-alcoholic Limoncello substitute)
Dark cocoa powder, for dusting
Instructions
Preheat oven to 175°C (350°F)
In a small saucepan, combine 2 tablespoons lemon zest, 60ml lemon juice, and 50g granulated sugar. Simmer until a syrup forms, about 5-6 minutes
In a bowl, beat 4 egg yolks with 100g granulated sugar until pale and thick
Add mascarpone cheese to the egg yolk mixture and stir until smooth
In a separate bowl, whisk egg whites until stiff peaks form
Fold egg whites into the mascarpone mixture gently
Line a 9×5-inch dish with ladyfingers, briefly dip each in warm lemon syrup (avoid sogginess)
Sprinkle with cocoa powder and a thin layer of mascarpone mixture
Repeat layers and chill for 4 hours
Allow to rest at room temperature for 30 minutes before serving
Notes
Use gluten-free ladyfingers if preferred
Adjust sugar to taste; reduce mascarpone sugar for lighter flavor
For halal dietary needs, confirm no animal-based enzymes in mascarpone
Beat mascarpone until just combined to prevent separation
Chop egg whites and mix gently to retain airiness
- Prep Time: 30
- Cook Time: 10
- Category: Tiramisu & Coffee Dessert Recipes
- Method: Refrigeration
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approx. 1/2 cup)
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg