Lemon Tiramisu

Lemon Tiramisu
Lemon Tiramisu

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    egg yolks, whole

  • 2

    tablespoons sugar

  • 16

    ounces mascarpone cheese, at room temperature

  • 1

    cup heavy whipping cream

  • 1/4

    cup sugar

  • 2

    tablespoons lemoncello

  • 2

    teaspoons vanilla extract

  • 1/3

    cup water

  • 1/2

    cup sugar

  • 6

    ounces lemon juice

  • 2

    lemon, zest

  • 1/2

    cup lemoncello

  • 30

    savoiardi (may need more depending on size of pan)

  • 10

    lemon drop candies (optional), ground

Directions

1. To make syrup: Combine water and 1/2 cup sugar in small sauce pan and heat to simmer stirring occasionally until sugar is disolved. Remove from heat and let cool. Transfer to small baking dish, add 1/2 cup Lemoncello and 6 ounces lemon juice. Stir to mix. 2. To make filling: Combine egg yolks and 2 TBS of sugar in bowl and using electric mixer with whisk attachment beat together for about 5 minutes or until mixture is a thick pale yellow. Add mascarpone chese and mix until smooth. Add the 2 TBS of Lemoncello and mix until combined. Whip the cream in bowl using whisk. As cream whips slowly add the 1/4 cup of sugar and then the vanilla and lemon zest. Whip until soft peaks form. Fold the whipped cream into the cheese mixture by hand using a spatula. 3. To assemble: Dip each Savoiardi (lady finger) into the syrup mix for about 3 seconds. Line the bottom of 8x12 baking dish with a row of the savoiardi (about 15). Spread 1/2 of the cheese mixture over the lady fingers. Repeat the layer of dipped lady fingers and cheese mixture. 4. Cover with plastic wrap and let sit in fridge at least 2 hours or over night. When ready to serve remove from fridge . Place the ground lemon drops in fine strainer and dust the top (could substitute confectioner's sugar). Serve.

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