- 8
Ingredients
- Lemon-hazelnut Syrup
- 1/2 cup fresh lemon juice (from 2 to 3 lemons)
- 1/2 cup hazelnut liqueur, such as Frangelico
- 2/3 cup sugar
- Prep Hazelnuts
- 2 cups heavy cream
- 1/2 teaspoon ground cinnamon
- 5 tablespoons sugar
- 1 pound container mascarpone cheese, at room temperature
- 48 hard ladyfinger cookies or Savoiardi cookies
- 1/2 cup toasted and skinned hazelnuts
- 1 lemon, zested
Preparation
Step 1
Lemon-hazelnut Syrup
In a small saucepan, combine lemon juice, ½ cup water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Stir in the hazelnut liqueur.
Prep Hazelnuts
In a food processor or blender, pulse the hazelnuts until finely chopped (but not a paste). Add the lemon zest and pulse once to combine. Set aside.
Make Cream Filling
Whip the cream in a large bowl until thick. Add the cinnamon and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks. In another bowl, cream together the remaining 3 tablespoons sugar and mascarpone cheese for 30 seconds. Mix 1/4 of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.
Finish Lemon Hazelnut Tiramisu
Pour the lemon-hazelnut syrup into a small shallow bowl. Dip 16 of the ladyfinger cookies in the syrup and line the bottom of a 13 by 9 by 2-inch serving dish or other decorative serving dish. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts.
Form 2 more identical layers, each consisting of 16 dipped ladyfinger cookies and ending with a layer of the mascarpone mixture sprinkled with the hazelnut mixture.
Cover and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisu from the refrigerator for 1 hour before serving.