Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Lemon Tiramisu
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- Level: Intermediate
- Total: 2 hr (plus overnight refrigerating)
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 624
- Total Fat
- 33 g
- Saturated Fat
- 19 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 0 g
- Sugar
- 43 g
- Protein
- 9 g
- Cholesterol
- 276 mg
- Sodium
- 166 mg
Tiramisu is an iconic Italian dessert, traditionally getting a jolt of caffeine from espresso-soaked ladyfingers. This lemon lovers’ version highlights the bright lemony flavor of the Italian liquor limoncello. Start by whisking together an easy lemon curd, then fold some into a mascarpone whipped cream. Soak ladyfingers in a combination of limoncello and lemon simple syrup. Then, build layers of the cream and soaked ladyfingers and chill. The result is the iconic clean slice of soft, creamy layers.
- Level: Intermediate
- Total: 2 hr (plus overnight refrigerating)
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 624
- Total Fat
- 33 g
- Saturated Fat
- 19 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 0 g
- Sugar
- 43 g
- Protein
- 9 g
- Cholesterol
- 276 mg
- Sodium
- 166 mg
Ingredients
For the Lemon Curd:
For the Limoncello Syrup:
For the Filling and Assembly:
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Directions
- Make the curd: Fill a large bowl with ice water; set aside. Whisk the whole eggs and yolks, sugar, lemon zest, lemon juice and salt in a medium saucepan. Cook the mixture over medium heat, stirring constantly with a rubber spatula, until the curd is thickened, light yellow and coats the back of a spoon, about 6 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Set the bowl of curd over the large bowl of ice water and set aside until cold and firm, about 1 hour.
- Make the limoncello syrup: Bring the sugar, lemon zest and 3/4 cup cold water to a boil in a medium saucepan over high heat and cook until the sugar dissolves, about 1 minute. Remove from the heat and let cool completely, about 20 minutes. Stir in the limoncello and lemon juice and set aside until needed.
- Make the filling: Whisk the mascarpone, vanilla and lemon zest in a large bowl with a mixer on medium speed until combined. With the mixer on low speed, slowly drizzle in the heavy cream and beat until all the mascarpone is incorporated into the cream and the mixture is smooth, scraping down the sides of the bowl as needed. Increase the speed to medium and whip until medium peaks form. Fold in 2/3 cup of the prepared lemon curd using a rubber spatula until smooth; the cream will stiffen a bit.
- Assemble the tiramisu: One at a time, dip half of the ladyfingers into the limoncello syrup until soaked but not soggy, about 3 seconds per side. Arrange the ladyfingers in a single layer in a 9-by-13-inch baking dish, breaking them as needed to fill in any gaps. Spread 2 1/2 cups of the mascarpone cream evenly over the ladyfingers. Spread 1/2 cup of the lemon curd evenly over the cream layer. Repeat with another layer of ladyfingers soaked in the remaining limoncello syrup. Spread the remaining mascarpone cream over the ladyfingers and the remaining lemon curd over the cream.
- Cover with plastic wrap and refrigerate 8 hours or overnight before serving.
