Lemon Tiramisu Cake

Tiramisu al Limoncello is a zesty twist on the classic Italian dessert. This is my cake version made with layers of lemon saturated sponge and a mixture of cream cheese, lemon, eggs and sugar. Icing sugar is sifted on top as a garnish and a sweet contrast to the lemon cheese mixture.

Ingredients

500 g cream

500 g cream cheese

150 g eggs

150 g caster sugar

1 lemon zest and juice

10 g gelatin powder

100 ml water

1 vanilla sponge (30 cm)

25 g icing sugar for dusting

1 lemon sliced for decoration

100 g toasted coconut

150 ml lemoncello

Method

Place cream in a bowl and whisk to soft peak. In a separate bowl soften cream cheese with a whisk. Whisk eggs and sugar until light and fluffy. Mix water and gelatin in a bowl and melt in a microwave or in a Bain Marie. Blend lemon juice/zest with gelatin and mix into egg mixture. Blend into cream cheese and fold in the soft whipped cream. Cut sponge in 3 layers and drizzle limoncello on each layer. Place cream cheese filling evenly on each layer and on the outside of the sponge. Leave to set covered in the fridge overnight. Cut in 14 pieces and decorate with toasted coconut on the outside of cake. Garnish on top with dusted icing sugar, rosettes of leftover tiramisu filling or whipped cream and slices of lemon.

Note: Limoncello is an Italian lemon liqueur usually made from Sorrento lemons zest steeped in grain alcohol until the oil is released, which is mixed with simple syrup. If Limoncello is not available, make lemon sugar syrup and mix with vodka.