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Lemon Tiramisu
Lemon Tiramisu
Ingredients
Serves : 8-10
- 2 lemons, juice and zest of
- 4 tablespoons brandy or 4 tablespoons white rum
- 4 ounces caster sugar, divided
- 9 ounce packet sponge cake fingers or more
- 2 x 9 ounce mascarpone cheese
- 5 tablespoons lemon curd
- 2 large eggs, separated
- 150 ml cream
TOPPING
- 1 lemon, zest of, finely grated mixed with some demerara sugar (optional)
Method
- Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl
- Set aside so the sugar has time to dissolve
- Get ready a 9-inch spring form pan; line the bottom with parchment paper
- 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
- Whip the cream also to a soft peak
- Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest
- Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon
- 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.
- Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice followed by the rest of the mascarpone
- Level the top using a palette knife, cover and leave in the fridge overnight
- To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin place on a serving plate and cut in wedges
Full List of Copycat Recipes
Full List of Tiramisu Recipes
Tiramisu:Cream yolks and sugar until smooth Add mascarpone cheese and mix on low speed for 2 min Fold in cream (or whipped topping) Combine coffee and brandy in a bowl Dip 15 Continue Reading →