Lemon Hazelnut Tiramisu

Total Time:
6 hr 30 min
Prep:
30 min
Inactive:
6 hr

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Lemon Syrup:
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup water
  • 1/3 cup sugar
  • Tiramisu:
  • 1 1/2 cups whipping cream
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons sugar
  • 1 (15-ounce) container mascarpone cheese, at room temperature
  • 1/2 cup hazelnut liqueur (recommended: Frangelico)
  • 48 soft or hard ladyfinger cookies
  • 1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts
  • 1 lemon, zested
  • For the Lemon Syrup:
Directions
For the Lemon Syrup:
  • In a small saucepan, combine lemon juice, water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.

For the Tiramisu:
  • 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 remaining 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.

  • Place the hazelnut liqueur in a small shallow bowl. Dip 16 of the ladyfinger cookies in the hazelnut liqueur and line the bottom of a 13 by 9 by 2-inch serving dish or other decorative serving dish. Spoon any remaining hazelnut liqueur over the dipped cookies. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts.

  • Place the lemon syrup in a small shallow bowl. Dip 16 of the ladyfinger cookies in the syrup and place on top of the hazelnuts. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 hazelnuts. Dip remaining cookies in remaining syrup and place on top. Spoon any remaining syrup over the dipped cookies. Spread with remaining mascarpone and top with remaining hazelnuts and lemon zest.

  • Cover and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisu from the refrigerator for 1 hour before serving.


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