Recipes / Lemon tiramisu
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THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Lemon tiramisu
Lemon, mascarpone and soaked sponge fingers in a chilled dessert.
At least 8 hours chilling; allow extra time for cooling.
Choose your servings, tick off your ingredients and let’s get cooking.
Some quantities or timings are approximate. See the notes below.
Ingredients
For the lemon curd:
For the lemon syrup:
For the cream:
To assemble:
To decorate:
Adjusting the quantities
Quantities follow your selection. Adjust the dish size and cooking when making a much larger or smaller batch.
0 of 6 ingredients ticked
Step 1
For the curd, mix the sugar and lemon zest in a bowl.
Step 2
Put the egg yolks and whole eggs in a saucepan.
Step 3
Add the lemon sugar, cornflour and lemon juice. Whisk over a medium heat.
Step 4
Add the butter and stir until thickened.
Step 5
Strain through a sieve.
Step 6
Chill the curd in the fridge.
Step 7
While it cools, make the lemon syrup.
Step 8
Put the peeled lemon, lemon juice, sugar, water and optional basil in a saucepan.
Step 9
Bring to the boil over a medium heat, then take off the heat and leave to cool.
Step 10
In a large bowl, whip the cold cream.
Step 11
In another bowl, whisk the mascarpone with 300 g of the cooled lemon curd. Keep the remaining curd in the fridge for the topping.
Step 12
Fold in the whipped cream with a spatula until smooth.
Step 13
Dip the sponge fingers in the lemon syrup, one at a time.
Step 14
Arrange tightly in your dish and spread over half the mascarpone cream, right to the edges.
Step 15
Repeat with another layer of soaked biscuits and the remaining cream.
Step 16
Spread the reserved lemon curd over the top.
Step 17
Cover and refrigerate for at least 8 hours, or overnight.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
The original recipe
Adjust the number of sponge fingers to your dish. Save some lemon curd for the top.
