Tiramisu recipe with lemon

Lemon Tiramisu – a refreshing and sophisticated delight

Preparation time: 20 minutes
Chilling time: 4 hours
Total time: 4 hours and 20 minutes
Number of servings: 8

Discover a unique version of the famous tiramisu, a quick and delicious dessert, perfect for any festive occasion. Lemon tiramisu combines a layer of biscuits with a fluffy and aromatic cream that will delight your taste buds and bring a touch of freshness to any moment of the day. Whether served on a summer evening or at an elegant party, this dessert will surely be appreciated.

Ingredients:
- 250 g mascarpone
- 200 ml whipping cream
- 100 g powdered sugar
- 3 eggs (separated)
- 2 lemons (make sure they are organic to avoid pesticides)
- 200 ml strong coffee (cooled)
- 1 package of ladyfinger biscuits (about 200 g)
- 1 tablespoon lemon liqueur (optional)
- A pinch of salt

Preparation instructions:

1. Preparing the lemons: Wash the lemons well and zest one of them, being careful not to include the white part, which is bitter. Squeeze the juice from both lemons (about 100 ml) over the separated eggs in a large bowl.

2. Mascarpone cream: In another bowl, beat the egg yolks with the powdered sugar until creamy and light in color. Add the mascarpone and the lemon zest, gently mixing with a spatula to avoid lumps.

3. Whip the cream: In another bowl, whip the cream with a pinch of salt until stiff peaks form. Gradually fold the whipped cream into the mascarpone mixture, using gentle up-and-down motions.

4. Whip the egg whites: Beat the egg whites until stiff peaks form. Incorporate them into the mascarpone mixture, being careful not to deflate the egg whites. This will give the tiramisu a light and fluffy texture.

5. Assembling the dessert: Prepare a medium-sized dish. In a bowl, combine the cooled coffee with the lemon liqueur, if you choose to use it. Quickly dip the ladyfinger biscuits into the coffee mixture, being careful not to soak them too long, as they will become too soft. Arrange a layer of biscuits in the dish.

6. Add the cream: Pour half of the mascarpone cream over the biscuits and level it with a spatula. Continue with another layer of soaked biscuits, followed by the remaining cream.

7. Chilling: Cover the dish with plastic wrap and let the tiramisu chill in the refrigerator for at least 4 hours, ideally overnight. This resting time allows the flavors to blend perfectly.

8. Serving: When ready to serve, you can decorate the tiramisu with some lemon zest or a dusting of cocoa powder for a pleasing color contrast. You can serve it alongside a few slices of fresh lemon for an extra touch of elegance.

Suggestions and variations:
- If you want to try a different flavor, you can replace the lemon with orange or lime, creating a dessert with a different taste.
- Add some fresh mint leaves as a garnish for a refreshing look and taste.

This lemon tiramisu is definitely a simple and elegant recipe that will bring a new breath to a beloved culinary tradition. Enjoy every bite and savor the sweet moment of the meal!

I bring to your attention this recipe that is easy to make and is an alternative to the classic tiramisu. So I expect as many of you as possible to try it and let me know your opinions. Preparation of the biscuit base: Beat the eggs with the sugar. Add the lemon zest, then add the flour and starch. Pour the mixture into a baking tray lined with parchment paper and bake at 180 degrees for about 12 minutes. Lemon jelly: Boil water with sugar and lemon zest for about 5 minutes. Remove from heat and add lemon juice and soaked gelatin. Stir to dissolve the gelatin and strain to remove the lemon zest. Let it cool slightly. Lemon cream: Mix the zest of the two lemons with sugar, lemon juice, and butter, and heat for 2-3 minutes. Whisk the egg yolks and whole egg together and add to the mixture above, then, stirring, return to heat for about 2-3 minutes. Add the soaked gelatin to the resulting cream. Mix well to dissolve the gelatin and strain everything to remove the lemon zest. Let it cool a bit. Mix the mascarpone with crème fraîche and powdered sugar well, then add it to the egg mixture. Finally, add the whipped cream. Syrup for the base: Boil sugar with water for about 3 minutes. Remove from heat and when it has cooled slightly, add 40ml lemon liqueur and let it cool completely. Assembling the cake: In a square glass dish lined with plastic wrap, I placed the first biscuit base (it is called this due to its thickness, as it is normally very fluffy). Soak it with the limoncello syrup. Add a layer of cream and place it in the freezer for 10 minutes. Remove it, add the second biscuit base, soak it, and add another layer of cream. Put it back in the freezer for another 10 minutes. After 10 minutes, add the lemon jelly. Place it back in the freezer for 10 minutes. Add the last layer of cream and again place it in the freezer for 10 minutes. Finally, place the third biscuit base. Leave it in the fridge overnight. The next day, remove it, cover with a thin layer of butter. I mixed 100-125g of butter with powdered sugar to taste (about 2-3 teaspoons). Decorate as desired and imagined. The lemon tiramisu recipe was proposed by Dora_m on the culinary forum. Serve the lemon tiramisu chilled.

 Ingredients: Biscuit base: 70g sugar, 2 eggs, 40g flour, 20g potato starch, 1 lemon. Lemon jelly: 200g water, 130g sugar, 70g fresh lemon juice, 30g grated lemon peel, 10g gelatin. Lemon cream: 80g lemon juice, 60g butter, 150g sugar, 3 egg yolks, 1 egg, 2 lemons, 10g gelatin, 250g mascarpone, 150g crème fraîche, 250g whipped cream, 100g powdered sugar. Syrup for the base: 40g sugar, 40ml water, 40ml lemon liqueur (limoncello).

 Tags:  cream cake celebratory cakes tiramisu recipe lemon cake