With layers of mascarpone Citrus cream and croccins soaked with limoncello, this easy and elegant turning point on traditional tiramisu is made in advance so that it is ready and waiting for you and your guests.
Lemon tiramisu
- 1 cup plus 2 teaspoons (250 ml) water
- ¼ cup (60 ml) Limoncello (recipe on page 93)
- ¾ cup plus 2½ spoons (180 grams) granulated sugar, divided
- 3 Large eggs (150 grams)
- 2ulation cups (500 grams) Mascarpone Cheese
- 1½ spoons (1 gram) Limone Fanta (about ½ lemon), more to garnish
- 6 spoons plus 2 teaspoons (100 grams) fresh lemon juice (about 2 lemons)
- 1 (7 Once) Package (200 grams) Ladyfingers
- Cream whipped gently, to serve
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Prepare the Ladyfingers syrup by placing 250 ml of water with limoncello in a saucepan over medium heat. Add 5 tablespoons (60 grams) of sugar and mix everything well with a spoon until the sugar completely melted. Remove from the heat and book.
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Separate the egg yolks from the egg whites in two medium bowls. Using a hand mixer, beat high -speed egg whites until they form rigid peaks.
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For egg yolks, add the remaining sugar ½ cup plus 1½ spoons (120 grams) and beat with a high -speed hand mixer until it is pale and often about 1 minute. Add mascarpone, lemon zest and juice and beats on medium until it is well combined. Add the mixture of yolk to rigid egg whites and using a whisk, bend the ingredients, bending from the bottom up to avoid deflating the egg whites.
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Immerse the ladyfingers in lemon syrup for a few moments, one at a time. Start organizing the ladyfingers on the bottom of a 10×7.5 inches tray (25×19 cm) while immersing them in the syrup. Form a layer of ladyfingers and then cover them with a layer of mascarpone and lemon cream (about 2½ cups/420 grams). Repeat the operation with a second layer of Ladyfingers and then with a second layer of cream.
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Top with whipped cream as desired. Sprinkle the surface of the tiramisu lemon with a sprinkling of grated lemon zest and then the dessert will be ready to be served at the table, after resting for at least an hour in the refrigerator
