Lemon Tiramisu Recipe
Lemon tiramisu is a summery, fresh and refreshing dessert. It has the consistency of tiramisu you know, but with lots of lemon. If you like lemon desserts, you will not only like lemon tiramisu, but you will love it. Lady fingers biscuits, soaked in milk, are stacked in two layers with lemon mascarpone cream in between. Whipped cream is piped over it. Whipped cream is not necessary. But visually it looks amazing.
Lady fingers biscuits are soaked with lemon flavored milk. Lemon flavored milk is obtained by placing lemon slices in milk and heating it, as in the crema catalan recipe. At this stage, it is important that the milk does not boil, but only slightly heated to the point where it starts to steam. Otherwise, it will take a long time to cool down and there will be a possibility of curdling.
Under normal conditions, egg yolks are used raw. However, we Turks are very sensitive about using raw eggs. That's why I cook egg yolks bain marie style with sugar. The sugar may not melt completely at this point, don't worry. It will melt while whipping it with the heavy cream.
The dessert needs to rest overnight in the refrigerator to fully set. This is a great advantage, especially if you are going to prepare the dessert for your guests. You can prepare the dessert a day in advance and put it in the refrigerator and leave other preparations for the last day.
Lemon tiramisu has enough lemon flavor in this state. But if you want it to be even more lemony, you can drizzle lemon cream on the tiramisu before the whipped cream. In this way, you will add another step to the recipe, but no one can say that it is not worth it. Because there is no such thing as too much lemon in lemon desserts.
You can store lemon tiramisu in the refrigerator for up to 4-5 days, and freeze it for up to 3 months.
Enjoy the recipe...
Lemon Tiramisu Recipe with Video
Ingredients
- 24 biscotti savoiardi (lady fingers biscuits),
- 1.5 cups of milk,
- Zest of half a lemon, cut into strips.
For the cream;
- 4 egg yolks,
- 1 cup of sugar,
- 200 ml of cream,
- 400 g of mascarpone cheese,
- Grated zest of 2.5 lemons.
For topping:
- 300 ml of heavy cream,
- 2 tablespoons of powdered sugar,
- Grated zest of 1 lemon,
- Lemon slices, blueberries, raspberries and mint leaves to garnish.
Preparation
- Take the milk in a sauce pan and add the peeled zest of half a lemon,
- Take it to the stove and heat it (do not boil) and take it off the fire and leave it to cool on one side,
- For the cream, take the eggs and sugar in a glass bowl and whisk well,
- Put the bowl onto a sauce pan filled with water and take it on the stove,
- Cook over medium heat, stirring constantly, for about 7 minutes,
- Take it off the stove and let it cool, stirring constantly,
- Beat the heavy cream in a deep long bowl until it thickens,
- Add the cooled egg yolks and whisk,
- In a separate mixing bowl, mix the mascarpone and grated lemon peels with a spatula,
- Add the whipped cream and mix with a spatula,
- Soak half of the biscuits with lemon milk and then place them in a 24*24 cm baking dish,
- Pour half of the cream on the biscuits and smooth,
- Soak the remaining biscuits and place them on the cream,
- Pour the remaining cream and smooth the top,
- Place it in the fridge and let it rest for a few hours until it is set,
- For the topping, beat the heavy cream in a narrow and deep bowl until it starts to thicken,
- Add powdered sugar and beat until thickened,
- Fill the whipped cream into a piping bag and pipe over the dessert,
- Grate the zest of a lemon on top,
- Place it in the fridge and let it rest overnight,
- Before serving, you can garnish with lemon slices, fruits and mint leaves.
Enjoy...