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Lemon tiramisu


Lemon tiramisu


For the lemon syrup:
1/2 cup fresh lemon juice
1/2 cup pure sugar
Lemon zest

For the lemon zest:
3 large eggs
3/4 cup purified
one . assembly:
1 pack of Ladyfingers (Savoiardi cookies)
Lemon zest for crushing
Powdered sugar for sprinkling

Lemon tiramisu
Lemon tiramisu
For the lemon juice, mix the lemon juice, pure sugar and lemon zest in a small bowl. pan. . Add and mix. Cook over medium heat, stirring occasionally, until the sugar dissolves. Remove from the oven and let cool.

For the lemon milk, mix the eggs, sugar, lemon juice and lemon zest in a heatproof bowl. Place the bowl over a pot of simmering water (double boil) and cook, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 10 to 15 minutes. Place the lemons in a bowl, cover with plastic wrap (tap the surface to prevent a skin from forming), and refrigerate until cool and hard (about 1). Beat the butter in a mixing bowl until stiff peaks form. .


In a separate bowl, mix the mascarpone, powdered sugar and lemon zest until a smooth and creamy consistency. Gradually add the whipped cream until everything is well mixed.
To make lemon tiramisu, dip ladyfingers in lemon syrup, let sit for a few seconds, then place in a single layer on the bottom of a serving platter or glass bowl.

Spread a layer of mascarpone filling on the moistened dough, followed by a slice of lemon.
Repeat with the wet woman pieces, mascarpone filling and lemon slices until all ingredients are used, then add the mascarpone filling.

Cover the lemon tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse before mixing and preparing the dessert.
Sprinkle the lemon tiramisu with lemon zest and some powdered sugar before serving.
Sweet citrus lemon tiramisu that refreshes and delights the palate.

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