Lemon Tiramisu
Equipment
Ingredients
Lemon Syrup
Water
120 ml
Sugar
50 g
Lemon (juice)
1 piece
Lemon zest (zested)
1 piece
Basil
1 sprig
Mascarpone Cream
Lemon Curd
750 g
Heavy whipping cream
300 ml
Mascarpone cheese (room temperature)
500 g
Assembly
Ladyfinger biscuits
1 package
Lemon for decoration
2 piece
Mint for decoration
5 sprigs
Instructions
Prepare lemon syrup
Combine water, sugar, lemon juice, whole lemon zest strips, and basil sprig in a small pot. Bring to a simmer over medium heat, then remove from heat and let cool completely. Strain out the zest and basil, reserving the syrup.
Chill mixing equipment
Place mixing bowl and whisk in freezer for 5 minutes to chill thoroughly.
Whip the cream
Pour chilled heavy cream into the chilled bowl and whip to stiff peaks using electric mixer.
Make mascarpone mixture
In a large bowl, mix half of the lemon curd (375g) with all mascarpone until smooth and creamy. Do not overmix to prevent curdling.
Fold in whipped cream
Gently fold whipped cream into the lemon curd-mascarpone mixture using a spatula until just combined.
Assemble tiramisu
In a serving dish, layer soaked ladyfingers and cream mixture, repeating layers. Reserve remaining lemon curd in refrigerator.
Chill tiramisu
Cover and refrigerate assembled tiramisu for at least 6 hours to set.
Finish and serve
Spread remaining lemon curd over the top. Garnish with lemon slices and mint sprigs. Serve chilled.
Original recipe
Storage
Cover tightly with plastic wrap. Best eaten within 2 days. Freeze individual portions wrapped in plastic then foil.
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