Lemon Tiramisu Cake
User Reviews
4.4
45 reviews
Good
-
Prep Time
1 hr
-
Cook Time
mins
-
Chilling Time
4 hrs
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Total Time
5 hrs 45 mins
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Servings
12 servings
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Calories
320 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
Lemon Tiramisu Cake
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Lemon Tiramisu Cake, white chocolate, whipped cream and mascarpone make this no egg Tiramisu Cake Recipe perfectly delicious.
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Ingredients
ANGEL FOOD CAKE
- 1 cup all purpose / plain flour or pastry flour
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar or fine sugar (divided)
- 8 large egg whites (room temperature)
- 1/2 teaspoon lemon juice (room temperature)
- 1 teaspoon vanilla extract
LEMON SYRUP
- 1 cup water
- 1/2 cup granulated sugar
- Juice of 2 lemons
LEMON TIRAMISU FILLING
- 1 cup mascarpone (remove from fridge 30 minutes before using)
- 1 cup whole cream
- 2 tablespoons icing / powdered sugar
- zest of 3 lemons (finely grated)
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Instructions
ANGEL FOOD CAKE
If you want, a store bought Angel Food Cake would work too and then it becomes No Bake also!
- Pre-heat oven to 350° F (180° C) Ungreased 9 inch (23 centimeter) tube pan.
- Sift together flour, salt and 1/4 cup sugar 3 times.
- In a large bowl beat 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 flour (quarter cup at a time), gently fold until combined (do not over fold). Spoon into ungreased 9 inch tube pan. Gently cut through batter with a metal knife to eliminate air bubbles.
- Bake for approximately 40-45 minutes, or until toothpick comes out clean. Cool in pan upside down. Remove from pan and slice in half horizontally. Drizzle the bottom layer with the lemon syrup and top with half the Tiramisu filling, repeat with top half. Refrigerate for at least 4 hours or overnight. Sprinkle with white chocolate flakes and dried Lemon zest before serving if desired. Enjoy!
LEMON SYRUP
- In a small pot mix together water, sugar and lemon juice, heat on a slow boil until sugar has completely dissolved and mixture has thickened slightly, approximately 10-15 minutes. Remove from heat and let cool completely.
LEMON TIRAMISU FILLING
- Gently mix together mascarpone and lemon zest, add cream and sugar and beat until thick.
DRIED LEMON ZEST**
- Grate 2 or 3 lemons, place zest on parchment paper and let dry over night.
Notes
- For this recipe if you want to use alcohol I would use Limoncello, instead of making a lemon syrup you could combine the liqueur with a little water and wet the cake with that.
- The cake should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge.
- It is best to freeze the cake the same day you prepare it. Place it in a sealed freezer container to prevent freezer condensation from penetrating and ruining it. It will keep for up to 2 weeks in the freezer.
- To thaw the cake in order to avoid harmful sudden changes in temperature, it must first be place in the fridge for at least a few hours and then it can be moved to room temperature.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
45mg
(15%)
Sodium
101mg
(4%)
Potassium
58mg
(2%)
Sugar
30g
(60%)
Vitamin A
555IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
42mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 45mg | 15% |
| Sodium | 101mg | 4% |
| Potassium | 58mg | 1% |
| Sugar | 30g | 60% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
45 reviews
Good
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