Lemon and Ricotta Tiramisu

Both lemons and ricotta are typical Italian ingredients which is why they work so beautifully

together. This cake is moist, creamy, flavorful and comes as a refreshing delight after a rich

dinner. Plus, adding a bit of Limoncello makes it even more delicious and fragrant.

Yields: 1 9-inch square cake

Ingredients:

2 cups water

3/4 cup sugar

2 tablespoons lemon zest

juice from 1 lemon

2 pounds ladyfingers

30oz low fat ricotta cheese

1 tablespoon lemon zest

2 tablespoons lemon juice

4 tablespoons Limoncello

1 cup powdered sugar

1 cup whipped cream

Directions:

In a bowl, mix the ricotta cheese with the grated lemon zest, lemon juice, sugar and 4

tablespoons of Limoncello.

To make the syrup, mix the water with the sugar and simmer on low heat for 5 minutes then add

the lemon juice and zest and remove from heat. Let it cool to room temperature then strain.

To make the cake, dip each ladyfinger shortly in the lemon syrup and arrange them on the

bottom of a loaf pan lined with plastic wrap. Top with a layer of ricotta cheese and a layer of

whipped cream. Add another layer of ladyfingers and continue layering the ricotta, cream and

ladyfingers until you run out. Make sure the top layer is ladyfingers. Refrigerate the tiramisu for at least 4 hours then turn it upside down on a serving plate.

Decorate with whipped cream and lemon rind shavings.

Lemon and Ricotta Tiramisu