Lemon Tiramisu

Products Used
Lemon Tiramisu Imperial


  • 8 ounces cream cheese
  • 8 ounces mascarpone cheese
  • 1 cup Imperial Sugar 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


  1. 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.
  2. In a stand mixer beat heavy cream until you get to stiff peaks.
  3. Add whipped cream to cream cheese mixture and gently fold together until everything is combined.
  4. 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.
  5. 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.
  6. Repeat with a second layer of lady fingers and rest of cream mixture.
  7. Cover and place in fridge for at least 4 hours up or overnight.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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