You are here: Home » Recipes » Lemon Tiramisu Cake Lemon Tiramisu Cake Recipe by American Profile Yield 16 servings Prep 30 mins Cook 40 mins PrintEmail "This cake is extremely good after a heavy meal. It is also refreshing in the warm summer weather." Ingredients Cake:6 eggs, separated1/8 teaspoon salt1/2 teaspoon cream of tartar1 1/4 cups granulated sugar1 teaspoon lemon extract1 teaspoon vanilla extract1 1/2 cups sifted cake flourFilling:1/2 cup whipping cream1 teaspoon granulated sugar8 ounces mascarpone cheese1/2 cup confectioners' sugar1 cup part-skim ricotta cheese1 teaspoon vanilla extract2 tablespoons grated lemon zest1 (10-ounce) jar lemon curdGlaze and garnish:1/4 cup lemon liqueur (such as Lemoncello)1/2 cup prepared lemonade Confectioners' sugar Lemon slices Instructions Preheat oven to 350F. Grease bottom of a 9-inch 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 granulated sugar gradually. Beat until soft peaks form, 3 to 5 minutes. Place egg yolks in a small bowl and stir with a fork. Add extracts. Fold into egg whites. Gradually fold in flour. Spread batter evenly in pan. Bake 35 to 40 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from the pan and cool completely on wire rack. To prepare filling, beat whipping cream and sugar with a mixer at high speed until stiff peaks form. Refrigerate. Combine mascarpone cheese and confectioners’ sugar; beat well with a mixer at medium speed. Blend in ricotta cheese. Add vanilla, lemon rind and 1/3 cup lemon curd; mix well. Fold in whipped cream. Spoon 2 to 3 tablespoons of the mascarpone mixture into remaining lemon curd. Set aside. To prepare the glaze, combine the lemon liqueur and lemonade. To assemble, remove wax paper from cake. Using a serrated knife, carefully slice into three layers. Brush first layer with about 1/4 cup glaze and spread with about 11/2 cups of the filling. Top with second layer and brush on 1/4 cup glaze and spread with 1 1/2 cups filling. Top with third layer and brush on remaining glaze. Spread top with lemon curd. Frost sides of with the remaining filling. Refrigerate several hours to overnight. Just before serving, dust cake with confectioners’ sugar and garnish with lemon slices, if desired. Recipe by Mary Ann Lee, Clifton Park, N.Y.