"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


  Tried it? Rate this Recipe:


This recipe for LEMON TIRAMISU CAKE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


6 eggs, separated
1/8 tsp. salt
tsp. cream of tartar
1-1/4 c. sugar
1 tsp. lemon extract
1 tsp. vanilla
1-1/2 c. flour

c. whipping cream
1 tsp. sugar
8 oz. mascarpone cheese
c. powdered sugar
1 c. park-skim ricotta cheese
1 tsp. vanilla
2 T. grated lemon zest
1 (10 oz.) jar lemon curd, divided

Glaze and garnish:
c. lemon liqueur (such as Limoncello)
c. prepared lemonade
Powdered sugar and lemon slices

Preheat oven to 350. Grease bottom of a 9 springform pan. Line bottom with wax paper. Grease wax paper.

To prepare cake, place egg whites in a large mixing bowl. Add salt and cream of tartar. Beat until frothy with a mixer at high speed. Add sugar gradually. Beat until soft peaks form, 3 to 5 minutes.

Place egg yolks in a small bowl and stir with fork. Add extracts. Fold in egg whites. Gradually fold in flour. Spread batter evenly in pan.

Bake 35-40 minutes. Cool in pan on a wire rack 5 minutes. Remove from pan and cool completely on wire rack.

To prepare filling, beat whipping cream and sugar with mixer at high speed until stiff peaks form. Refrigerate. Combine mascarpone cheese and powdered sugar; beat well with a mixer at medium speed. Blend in ricotta cheese. Add vanilla, lemon zest and 1/3 c. lemon curd; mix well. Fold in whipped cream.

To prepare topping, spoon 2-3 T. filling into remaining lemon curd in jar; set aside.

To prepare the glaze, combine lemon liqueur and lemonade.

To assemble, remove wax paper from cake. Using a serrated knife, carefully slice into 3 layers. Brush first layer with c. glaze and spread with 1-1/2 c. filling. Top with second layer and brush on c. glaze and spread with 1-1/2 c. filling. Top with third layer and brush on remaining glaze. Spread top with lemon curd topping. Frost sides with remaining filling. Refrigerate several hours to overnight.

Just before serving, dust cake with powdered sugar and garnish with lemon slices. Serves 16.

Personal Notes:
Personal Notes:
This is worth making. Meijers carries mascarpone cheese now, but when I was looking, the only place I could find it was Pereddies. It is a wonderful dessert.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!