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    Home » Recipes » Desserts

    Published: Aug 21, 2012 by Dina-Marie · Modified: Nov 13, 2021 7 Comments This post may contain affiliate links

    Lemony Italian Cream

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    Lemony Italian Cream - A simple and delicious cream made with ricotta cheese, honey and lemon. Perfect for desserts such as Tiramisu!

    A photo of Italian cream in a glass bowl with a slice of lemon

    When we lived in Switzerland, it never ceased to amaze me how we could drive an hour or two and be in a totally different country with different culture and different language!

    My favorite country of all though was Italy. Maybe I liked it so much because of their obvious love of big families (namely mine!). But then, the beautiful countryside certainly helped, the people, and of course, the food was great. What was NOT to love?

    When I think of Italy, one of the first things that comes to mind is tiramisu. I am not taking about the mass produced stuff - I mean homemade with real mascarpone (which is similar to very rich cream cheese).

    Tiramisu was and still is one of my favorite desserts. The delicate flavors of the mascarpone, lemon and the hint of liqueur, is well, almost indescribable. There is no other way to say it except that, it is just plain good!

    Although it is difficult to find mascarpone here, we do have ricotta. We make ricotta cheese after each batch of cheese that is made. With Buttercup giving about 6 gallons of milk per day, we have a lot of ricotta!

    It is so easy, just bring the whey to a boil and add a bit of vinegar, turn off the heat, let it cool and voila, strain off the whey and you have ricotta! Having an abundance of ricotta cheese, I decided to make a dessert one evening. As I began to add the ingredients to the following recipe, taste test and add more, I was reminded of Italy and tiramisu!

    Ways To Use This Italian Cream:

    • Use this cream to fill cakes, topped with fresh fruit
    • This also makes a great filling for pastries
    • You could use this cream to make my favorite dessert, Tiramisu!
    • Serve as it is with fresh chopped fruit

    If you’ve tried this lemony Italian Cream or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER

    📋 Recipe

    Lemony Italian Cream

    Cultured Palate

    This dessert is similar to pudding but extra creamy.

    5 from 2 votes
    Print Recipe
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins

    Course Dessert
    Cuisine Italian

    Servings 6 servings
    Calories 149 kcal

    Ingredients

      

    • 2 cups ricotta cheese - make your own!
    • 1 egg beaten
    • ¼ c. + 2 Tbsp honey
    • ¼ teaspoon sea salt
    • ¼ cups lemon juice

    Instructions

     

    • Whip all ingredients together except the lemon juice with a hand mixer.
    • Add lemon juice and blend well.
    • Refrigerate before serving until chilled.
    • Enjoy!

    Notes

    Ways To Use This Italian Cream;

    • Use this cream to fill cakes, topped with fresh fruit
    • This also makes a great filling for pastries
    • You could use this cream to make my favorite dessert, Tiramisu!
    • Serve as it is with fresh chopped fruit

    Nutrition

    Calories: 149kcalCarbohydrates: 3gProtein: 9gFat: 10gSaturated Fat: 6gCholesterol: 67mgSodium: 173mgPotassium: 103mgVitamin A: 390IUVitamin C: 3.8mgCalcium: 167mgIron: 0.4mg

    Keyword easy, lemon, summer recipes
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. KimH says

      August 22, 2012 at 12:40 pm

      Yum.. that sounds wonderful.

      Reply
    2. leslieh says

      August 24, 2012 at 4:33 pm

      Hi just thought I'd give you an easy recipe for mascarpone. 1 qt cream 1 T water and 1/8tsp tartaric acid mixed into the water. Heat cream to 185 degrees when temp is reached remove from heat and add in the water mixture cool 10 min stir occasionally. Pour into a cheese cloth over a collander and tie up ends and let hang and drain 10hr. I make my own riccota too, but using a whole milk recipe. I know a lot of people use just the whey but I never got the results I wanted that way. Hope you enjoy it! ;)

      Reply
      • Dina-Marie says

        August 24, 2012 at 10:37 pm

        Thanks - that is a great recipe to have! I have always had success with the ricotta using whey and figure it gets that little bit extra from it! They whey from Mozzarella makes the finest ricotta and is great for the Italian Creme!

        Reply
    3. Elsie says

      August 31, 2012 at 12:57 pm

      Beautiful! I shared this on my facebook page!

      Reply
    4. Lea H @ Nourishing Treasures says

      September 02, 2012 at 7:57 pm

      Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

      Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

      Reply
    5. Emily Kemp says

      April 11, 2018 at 5:15 am

      5 stars
      This sounds so delicious, I'd use this to fill a nice big cake!

      Reply

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