Cool, scented, sweet and creamy. Is’ tiramisu with lemon, a pudding which is nothing if not a change in summer, more fresh and light, the traditional tiramisu. In this recipe for tiramisu there are no eggs, so you will not have the problem of raw yolk: The cream is made with cream, Mascarpone, sugar, juice and lemon zest and lemon curd. For this reason, it is essential that lemons are organic and therefore untreated: I use the Interdonato lemon, a PGI in my town, Messina, which is also Slow Food it has a perfume and a particularly delicate taste. The lemon curd is located both inside the cream, both over the tiramisu and gives that little bit extra, acidic and creamy, which makes this a unique sweet tiramisu with lemon.
If you do not want to prepare the LEMON CURD (but it is very easy to do and where eggs are pasteurized), alternatively you can use a good jam lemon, that gives the tiramisu the sprint and the slight acidity it needs. To wet the sponge fingers, I used a simple lemon BATHING, alcohol-free. But if you have no children among your guests and you like alcoholic bagne, the obvious advice is to prepare a wet limoncello (I explain how to do it in the recipe).
Finally, if you want a lighter tiramisu, you can replace half the mascarpone with the GREEK YOGURT and slightly increase the amount of sugar to balance the acidity. Prepare the lemon tiramisu is very simple and you can do it with one day in advance. Obviously, you can also enrich the lemon tiramisu with fresh fruit: strawberries and berries in general they are fine. If you like desserts, have a look at all my RECIPES TIRAMISU’ and you will find some surprises that will please. Have a good day!
300 grams of biscuits
350 grams of cold mascarpone (or 150 grams of mascarpone 150 grams of greek yogurt)
200 milliliters of liquid cream cold
zest of three organic lemons
organic lemon juice
120 grams powdered sugar
100 grams of lemon curd or lemon jam (here the recipe of lemon curd)
lemon curd enough to cover the cake
250 ml mineral water
100 grams caster sugar
zest of 2 organic lemons
60 milliliters of limoncello (Optional)
Before preparing the tiramisu with lemon and lemon curd (the recipe LEMON CURD found here), you will have to prepare the syrup, to be cold when the sweet assemblerete. For the syrup, put the water in a saucepan, sugar, zest of lemons and bring to the boil. Boil for 2-3 minutes and set aside. If you want to add the limoncello, you'll have to add it as soon extinguished the fire. When the syrup is cold, filtering it in a colander meshed to eliminate the lemon peel.
For the lemon cream tiramisu, work the mascarpone with a spatula until creamy. Add mascarpone lemon curd, half the sugar, grated lemon zest and lemon juice and mix well until the ingredients are not thoroughly mixed. Whip cream (until stiff but not too firm, otherwise in the mouth you will have a feeling of fat) with the rest of the powdered sugar and add to mixture with a spatula, making a top-down movement so as to incorporate as much air as possible.
Composition of tiramisu with lemon and lemon curd: thoroughly soak the ladyfingers and cover with ladyfingers the base of the pan. Spread over half the ladyfingers lemon cream. Cover with another layer of wet ladyfingers, then add the rest of the lemon cream. Spread the lemon curd on the surface of the cake, pressing with the back of the spoon so as to create a wave pattern. Keep the tiramisu with lemon and lemon curd in the refrigerator for at least 6 hours or overnight. Leave the tiramisu lemon at room temperature for 30 minutes before tasting. Bon appétit!