Lemon Tiramisu
This is my "summer Tiramisu". The original recipe uses one packet of sponge fingers, but I use more to get more coverage. I also added the lemon zest and find it is not too tart, you can leave it out if you are not sure about it. You don't have to make this in a spring form pan; use whatever suits you. I sometimes use trifle sponges or plain cake instead of the sponge fingers.
This is my "summer Tiramisu". The original recipe uses one packet of sponge fingers, but I use more to get more coverage. I also added the lemon zest and find it is not too tart, you can leave it out if you are not sure about it. You don't have to make this in a spring form pan; use whatever suits you. I sometimes use trifle sponges or plain cake instead of the sponge fingers.
- 2 large eggs separated
- 2 lemons juice and zest of
- 4 tablespoons brandy or 4 tablespoons white rum
- 4 ounces caster sugar divided
- 1 packet sponge cake fingers (or more)
- 2 containers mascarpone cheese
- 4 -5 tablespoons lemon curd
- 2/3 cup cream
- 1 lemon zest of, finely grated mixed with
- some demerara sugar (optional)
- Carbohydrate 19.2437265997939 g
- Cholesterol 118.950000037939 mg
- Fat 6.47450001110012 g
- Fiber 1.44649996042252 g
- Protein 4.16600000155206 g
- Saturated Fat 3.19532500690955 g
- Serving Size 1 1 -10 serving(s) (102g)
- Sodium 43.9850000229935 mg
- Sugar 17.7972266393714 g
- Trans Fat 0.684375000572538 g
- Calories 141 calories
Step-by-step
- 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, you will usually have enough.
- Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, 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 (if necessary run a knife around the rim) place on a serving plate and cut in wedges.
A Summery Twist on a Classic: My Lemon Tiramisu
As a busy professional, I’m always on the lookout for delicious yet manageable dessert recipes. This Lemon Tiramisu has become a summer staple, a refreshing take on the classic Italian dessert. It’s elegant enough for a dinner party, but simple enough for a weeknight treat. The beautiful balance of tart lemon and creamy mascarpone is simply irresistible, and I’ve tweaked the recipe to suit my busy lifestyle and personal preferences.
The original recipe called for a single packet of sponge fingers, but I found that wasn't quite enough to cover the base of my 9-inch springform pan. I’ve adjusted the recipe to use more, creating a richer, more satisfying dessert. I've also added a touch of lemon zest for an extra burst of citrusy flavor; it's subtle yet adds depth. Don’t worry if you're hesitant about the lemon – you can easily leave it out! Flexibility is key in the kitchen, and this recipe accommodates various preferences.
The beauty of this Lemon Tiramisu lies in its simplicity. You don't need any fancy equipment, and the layering process is surprisingly straightforward. Forget the stress of complicated techniques; this recipe is all about ease and delicious results. I often use trifle sponges or even a plain cake in place of the traditional sponge fingers, depending on what I have on hand. It’s a testament to how adaptable this recipe can be.
A Personal Touch
I’ve experimented with various liquors in this recipe, switching between brandy and white rum depending on my mood and what’s available. Both work wonderfully, lending their own unique character to the final product. And because I believe in using high-quality ingredients, I always opt for good quality mascarpone cheese; it truly makes a difference in the final texture and flavor. A little sprinkle of demerara sugar on top adds a lovely touch of crunch and visual appeal.
Beyond the recipe itself, what I love most about this dessert is the sense of satisfaction it brings. The process of layering the ingredients, carefully assembling this delicate treat is almost meditative. It’s a perfect way to unwind after a long day or prepare for a gathering. The anticipation of serving this dessert to loved ones, watching their faces light up with each delightful bite is truly priceless.
Serving Suggestions
While this dessert is stunning in a springform pan, feel free to get creative with your presentation. Individual glasses are a fun option, or if you prefer, serve it in a beautiful bowl and allow guests to scoop it directly. Its versatility makes it a perfect dessert for any occasion.
Beyond the Recipe: A Reflection
Baking, for me, isn't just about following instructions; it's about creating something beautiful and sharing it with others. This Lemon Tiramisu isn't just a dessert; it's a moment of connection, a taste of summer captured in a dish. It's a reminder to slow down, savor the simple things, and appreciate the joy of creating something delicious from scratch.
So, whether you’re a seasoned baker or a kitchen novice, I encourage you to give this Lemon Tiramisu a try. It’s a simple recipe with big results, and a guaranteed way to impress your friends and family. Enjoy!
