This beautiful Lemon Cloud Tiramisu comes from my dear father-in-law, who is notorious for his predilection for all creamy desserts. He’s never met a cream-puff he didn’t like. And in a happy serendipity, he happens to be a fabulous and adventurous cook. He is the source of our venerable family Christmas recipe for Apple Dumplings. We are currently vacationing at the family cottage with my in-laws, and tonight, Dad crowned our meal with this yummy dessert, which was polished off and licked clean in short order.
Lemon Cloud Tiramisu
- 1 loaf pound cake
- 2 cups mascarpone cream cheese
- ¾ c. sugar
- zest of 3 lemons (preferably Meyer lemons)
- Juice of 3 lemons
- 2 cups whipping cream
- ½ c. limoncello (a lemon liqueur)
- Raspberries for garnish
- More lemon zest for garnish
Beat together the mascarpone, sugar, lemon zest and juice until well mixed. Pour in whipping cream ½ c. at a time, continuing to beat. Beat until peaks form.
In the bottom of 2 loaf pans, arrange a layer of pound cake. Brush with limoncello. Spread a layer of cream mixture on top. Add another layer of pound cake, brushed with limoncello, followed by cream mixture. Cover and chill overnight. When ready to serve, grate lemon zest over the top. Slice and serve on plates, garnished with fresh raspberries.