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Lemon Tiramisu

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Ingredients

Adjust Servings:
2 lemons juice and zest of
4 tablespoons brandy or 4 tablespoons white rum
4 ounces caster sugar divided
1 (9 ounce) packet sponge cake fingers (or more)
2 (9 ounce) containers mascarpone cheese
4 - 5 tablespoons lemon curd
2 large eggs separated
150 ml cream
1 lemon zest of finely grated mixed with
some demerara sugar (optional)

Nutritional information

268.3
Calories
90 g
Calories From Fat
10 g
Total Fat
5.1 g
Saturated Fat
138.3 mg
Cholesterol
71.5mg
Sodium
34.7 g
Carbs
0.4 g
Dietary Fiber
22.6 g
Sugars
5.4 g
Protein
77g
Serving Size (g)
8
Serving Size

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Lemon Tiramisu

Features:
    Cuisine:

    Has anyone made this with a sugar substitute like Splenda or Stevia? How did it turn out? What amounts of substitute did you use?

    • 70 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Lemon Tiramisu,This is my “summer Tiramisu” The original recipe uses one packet of sponge fingers, but use more to get more coverage on this size of tin. I also added the lemon zest and find it is not too tart, you can leave it out of course if you are not sure about it. You don’t have to make this in a spring form pan, if you like to scoop it out of a dish, use whatever suits you. I sometimes use trifle sponges or plain cake instead of the sponge fingers. Oh… the lemons are low fat and very healthy!,Has anyone made this with a sugar substitute like Splenda or Stevia? How did it turn out? What amounts of substitute did you use?,This sounds amazing but the egg yolks should be cooked in the traditional tiramisu manner over a double boiler with the sugar. We use part limoncello, part amaretto for our dipping mix and we still add the vanilla to the cream while whipping it. Soft peaks are great but they don’t hold up long term, especially once you start folding everything in with each other. They will break down faster. Overall though this is a perfect lemon tiramisu recipe! I’m working on candy-ing our lemon peels for the topping along with white chocolate ribbons. It’s not necessary but it looks beautiful!


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    Steps

    1
    Done

    Mix Together the Lemon Juice, Brandy and 2 Oz of the Sugar in a Shallow Bowl.

    2
    Done

    Set Aside So the Sugar Has Time to Dissolve.

    3
    Done

    Get Ready a 9-Inch Spring Form Pan; Line the Bottom With Parchment Paper.

    4
    Done

    in a Very Clean Bowl, Using Clean Beaters Whisk the Egg Whites Until They Form Soft Peaks, Start on a Slow, Gradually on a Higher Speed.

    5
    Done

    Whip the Cream Also to a Soft Peak.

    6
    Done

    Beat Together the Remaining Sugar, Mascarpone, Lemon Curd, Egg Yolks and the Lemon Zest.

    7
    Done

    Then You Fold the Cream in the Mascarpone Mixture, Followed by the Egg Whites Using a Metal Spoon.

    8
    Done

    Stir the Lemon/Brandy Mix and Dip the Fingers in, Line the Bottom of the Dish With Them, Sprinkle Some Extra Liquid Over the Biscuits, You Will Usually Have Enough.

    9
    Done

    Spoon Half of the Mascarpone Mix Over the Biscuits, Dip Remaining Fingers and Arrange on the Top, Sprinkle Again With Brandy Lemon Juice If You Have Some Left, Followed by the Rest of the Mascarpone.

    10
    Done

    Level the Top Using a Palette Knife, Cover and Leave in the Fridge Overnight.

    11
    Done

    to Serve, If Using, Sprinkle the Lemon/Sugar Mix Over the Top, Remove from the Tin (if Necessary Run a Knife Around the Rim) Place on a Serving Plate and Cut in Wedges.

    Avatar Of Luke Woods

    Luke Woods

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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