Ingredients
-
2
-
4
-
4
-
1
-
2
-
4 - 5
-
2
-
150
-
-
1
-
-
-
-
-
Directions
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!, 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!, It is not safe to eat uncooked raw eggs as they may contain a type of pathogenic bacteria called Salmonella, which can cause food poisoning. The US Department of Agriculture USDA considers it safe to use raw eggs if they are pasteurized.
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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. |
