Lemon Tiramisu
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Tiramisu lovers will surely appreciate the unique twist chef Giada De Laurentiis has given this delicious dessert. By soaking the sponge cake in Frangelico liqueur, the familiar coffee flavor of tiramisu is replaced by a warm, deep nuttiness, enhanced by refreshing lemon. Layer the savoiardi biscuits, some soaked in the nut liqueur and others in lemon syrup, alternating with the most delicate cheese cream and chopped hazelnuts. Refrigerate and don't rush to take it out, despite its tempting appearance. After all, the longer the tiramisu sits, the more delicate its flavor and texture will be, harmoniously blending into a single whole.
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:
Tiramisu
- 48 sticks of soft or hard savoyardi
- 1.5 cups whipping cream
- 0.5 tsp ground cinnamon
- 5 tablespoons of sugar
- 1 package (422 g) mascarpone cheese, room temperature
- 0.5 cup nut liqueur (recommended: Frangelico)
- 1 and 1/4 cups lightly chopped (about 150 g) roasted and peeled hazelnuts
- Zest of 1 lemon
Lemon syrup
- 1/4 cup lemon juice (from 1 lemon)
- 1/4 cup water
- 1/3 cup sugar
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Recipes with similar ingredients: biscuit cookies, mascarpone cheese, hazelnuts, liquor, lemon juice, syrup, cream, cinnamon
Cooking the dish according to the recipe:
- Lemon syrupIn a small saucepan, combine lemon juice, water, and sugar over medium heat. Bring to a boil, reduce heat, and simmer for 2 minutes, stirring occasionally, until the sugar dissolves. Remove from heat and let the syrup cool.
- TiramisuIn a large bowl, whip the cream until stiff peaks form. Add the cinnamon and 2 tablespoons of sugar and continue whipping until soft peaks form. In another bowl, beat the remaining sugar and mascarpone cheese for 30 seconds. Fold 1/4 of the whipped cream into the mascarpone. Then, using a silicone spatula, fold in the remaining whipped cream.
- Pour the hazelnut liqueur into a small, shallow bowl. Dip 16 Savoiardi sticks in it and arrange them in the bottom of a 22 x 32 x 5 cm serving dish. Drizzle the remaining liqueur over the cookies. Spread 1/3 of the mascarpone cream over the cookies. Sprinkle 1/3 of the hazelnuts on top.
- Pour the lemon syrup into a small, shallow bowl. Dip 16 Savoiardi sticks in it and place them on top of the hazelnuts. Spread 1/3 of the mascarpone cream over the cookies. Sprinkle with 1/3 of the hazelnuts. Dip the remaining cookies in the remaining syrup and place them on top. Spoon the remaining syrup over the cookies. Spread with the remaining cream and sprinkle with the remaining hazelnuts and lemon zest.
- Cover and refrigerate for at least 6 hours or, preferably, overnight. Remove the tiramisu from the refrigerator 1 hour before serving.
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