Lemon Hazelnut Tiramisu
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1039
- Total Fat
- 72
- Saturated Fat
- 33
- Carbohydrates
- 89
- Dietary Fiber
- 2
- Sugar
- 27
- Protein
- 13
- Cholesterol
- 175
- Sodium
- 539
- Total: 6 hr 30 min
- Prep: 30 min
- Inactive: 6 hr
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
Directions
- 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.