Louise Laurenius recept tiramisu pask

Recipe by Louise Laurenius vol 16 Tiramisu al limone

Dessert for Easter

A perfect dessert for Easter is Louise's fantastic Tiramisu al limone. It's easy to make and the perfect dessert to gather around the dining table. Also, check out Louise's best tiramisu tips!

Louise Laurenius pasktiramisu


1 dl Limoncello

2 lemons

2 tbsp granulated sugar

2 eggs

1 pinch of salt

60 grams sugar

200 g mascarpone

8 Savoiardi biscuits


20 g white chocolate

12 small Easter eggs



Pour Limoncello, lemon juice from half a lemon, and 2 tablespoons of granulated sugar into a bowl. Stir.

Separate the eggs into two different bowls. The eggs should be refrigerator-cold. Whip the whites to a stiff foam with a pinch of salt. Note to always move the electric mixer in the same direction.

Pour 60 grams of granulated sugar into the bowl with the egg yolks and whip the mixture into a fluffy yellow batter. Then whip the mascarpone - it should also be refrigerator-cold - into the egg yolk mixture with the electric mixer.

Gently fold the whites into the egg yolk mixture.

Put some of the mixture at the bottom of the four glasses. Break a biscuit in two parts, dip them in the Limoncello (both sides), and put them in the glasses. Cover with the mixture. Repeat once more. Finish with the last of the mixture. Wrap the glasses in plastic and put them in the fridge, at least an hour but preferably overnight.

Before serving, grate white chocolate and lemon zest on top. Decorate with Easter eggs and mint.

Louise Laurenius tiramisuallimone7 vol16
Louise Laurenius tiramisuallimone1 vol16
Louise Laurenius tiramisuallimone5 vol16


1. Eggs and mascarpone should be refrigerator cold

If you've ever baked a cake or a tart in your life, you probably know that the result is best when the ingredients are at room temperature. However, that's not the case for tiramisù, where the result is optimal if the ingredients are refrigerator-cold. So, let both the eggs and mascarpone remain in the fridge until it's time to use them.

2. Whisk the egg whites with a pinch of salt

Don't whisk parts of the sugar with the egg white to make a meringue. All the sugar should be whisked with the yolks. Instead, add a pinch of salt to the whites to make them as firm as they need to be.

3. Always whisk in the same direction

When whisking the whites and then also the yolks and sugar, always move the electric whisk in the same direction. Whether it's clockwise or counterclockwise doesn't matter. What's important is not to change direction midway through. Why? Well, if you change direction, you'll whisk away the air you've just whisked in. You're undoing the work, simply put. It sounds crazy, but it's true. Also, whisk for a long time, it's necessary.

4. DON'T drown your Savoiardi biscuits

You know when you have freshly baked cookies at home that just have to be dipped in cold milk? You kind of drown them so they crumble apart, and then the milk tastes as much like a cookie as the cookie itself. Does it sound familiar? This is exactly what you shouldn't do when dipping your Savoiardi biscuits in Limoncello (or coffee if you're making traditional tiramisù). A quick dip is enough.