Lemon Tiramisu
Prep Time: 1 hour
Serving: 6-8
INGREDIENTS:
For Cream;
3 egg yolks
70 gr sugar
80 ml milk
150 ml heavy cream
250 gr mascarpone cheese
1 packet (200 gr) ladyfinger cookies
½ tsp vanilla extract
Sliced almonds (for sprinkle)
For Lemon Syrup (to drizzle ladyfingers);
200 ml lukewarm water
2 lemons juice
40 gr (about 3tbsp sugar)
4 tbsp Limoncello (optional)
For Lemon Curd;
3 egg yolks
1 whole egg
80 ml lemon juice (about 3-4 lemons)
1 tbsp lemon zest (about 2 lemons)
90 gr sugar
75 gr butter
A pinch of salt
INSTRUCTIONS:
To make lemon curd; whisk the sugar, all eggs, lemon juice, lemon zest and salt into a saucepan.
Put the saucepan over medium heat and then continue to whisk as the curd cooks about 6-8 minutes.
Cook until it becomes thick. If it is not, turn up the heat and constantly whisk.
Remove pan from the heat. Cut the butter into pieces and whisk into the curd until melted.
Pour the curd into a bowl, cover with plastic wrap directly on top and let it cool at room temperature then refrigerate.
For lemon syrup, bring to boil water, sugar, lemon juice and lemoncello (optional). And set aside to cool.
Beat well mascarpone cheese. Set it aside.
To prepare the cream, bring together egg yolks, sugar, milk and half of the vanilla extract into a sauce pan over low medium heat. Whisk constantly until it comes to boil and remove from heat and let it cool properly.
After the egg mixture cooled stir into the mascarpone.
Beat heavy cream with the remaining of the vanilla extract until soft peak.
Put into the egg & mascarpone mixture and mix.
Dip the fingers into the lemon syrup and line the bottom of the dish. Spoon half of the mascarpone mix over it and then lemon curd on it. Repeat the same thing once again for second layer.
Keep it in the fridge a few hours.
You can serve with some sprinkled almond, fresh mint if you like.
Bon Appetit…
