Lemon tiramisu
Votes: 1
Time: 6 hours 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 593, total fat 37 G., saturated fats 21 G., proteins 8 G., carbohydrates 50 G., fiber 1 G., cholesterol 190 mg, sodium 265 mg, sugar 33 G.
Calories 593, total fat 37 G., saturated fats 21 G., proteins 8 G., carbohydrates 50 G., fiber 1 G., cholesterol 190 mg, sodium 265 mg, sugar 33 G.
Swap the classic coffee flavor of tiramisu for a bright, refreshing lemon flavor! Mix mascarpone cheese with lemon curd and zest, and soak savoiardi (lady fingers) biscuits in limoncello liqueur. The result is amazing. This dessert makes a wonderful end to a holiday dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 gr. mascarpone
- 1 jar (310-340 g) lemon curd
- 0.5 cups of sugar
- 2 tsp finely grated lemon zest + extra for sprinkling
- 3/4 cup heavy cream
- 3/4 cup limoncello
- 1 tbsp lemon juice
- 1 pack (200 g) of Savoiardi cookies
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Recipes with similar ingredients: savoiardi cookies, lemon cream, limoncello liqueur, lemon zest, mascarpone cheese, cream
Cooking the dish according to the recipe:
- Place the mascarpone, lemon curd, sugar, and lemon zest in a large bowl and beat with a mixer until smooth. In a separate bowl, whip the heavy cream until medium peaks form. Fold a third of the heavy cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream.
- Combine limoncello, lemon juice, and 1/4 cup water in a shallow bowl. Quickly dip half the cookies (one at a time) into the lemon juice, turning to coat both sides, and arrange in an even layer in a 20cm glass baking dish. Spread half the butter mixture evenly over the cookies in the dish.
- Repeat with the remaining cookies and cream. Sprinkle with lemon zest, then cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Author of the recipe - Valerie Bertinelli is an American actress.
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