Tiramisu with lemon recipe by of 16-05-2011 [Updated on 18-07-2017]
Freely inspired by Salvatore De Riso's Lemon Tiramisu, I made this recipe of my lemon tiramisu. I wanted to prepare a tiramisu that was fresh, with a delicate filling and a particular flavor, at home I had Sorrento lemons and the choice for the dessert fell on the preparation of the lemon one. Being pregnant, I found a way not to use raw eggs, but only at the end, when the lemon tiramisu was ready, I realized that eating mascarpone is not recommended during pregnancy: / never mind, I folded up eating a fetid grand soleil, my but 'sled on my cake and enjoyed it, especially my mom who loves lemon desserts! The comments on the dessert were: a fresh tiramisu with a delicate citrus filling, a real delight that for those who love lemon and the contrast of flavors is really perfect. The only advice, use untreated lemons since the peels will serve you both in the filling and in the decorations.
How to make lemon tiramisu
Start by preparing a lemon cream.
Grate the lemon peel and leave it to infuse in its juice for about 20 minutes.In a pan, beat the egg yolks with sugar.
Strain the lemon juice from the peels and add it to the yolks, put the saucepan on the stove and cook the cream for 5 minutes.
Turn off the heat, and add the butter into small pieces.
Mix with a wooden spoon until the butter is completely melted then cover the lemon cream with cling film and store in the refrigerator.
In the meantime, prepare the bath with limoncello:
Bring the water with the sugar and lemon zest to a boil for 1 minute.
Let it cool then add the limoncello
In a bowl, mix the previously prepared lemon cream into the mascarpone with a wooden spoon and with gentle movements.
Now add the previously whipped cream.
Mix all the ingredients well, stirring gently with a wooden spoon.
Go now to assemble your lemon tiramisu. Wet the ladyfingers and arrange them on the bottom of a baking dish
Cover them with half of the lemon mascarpone cream.
Cover with another layer of ladyfingers soaked in the limoncello sauce.
Cover with the remaining mascarpone cream, put the remaining cream in a pastry bag and decorate the tiramisu.
Put the cake in the fridge for about 3 hours.
Slice the lemon tiramisu and serve
Here you will find all the other tiramisu recipes I've made so far :)