Lemon Tiramisu Recipe
Category: Desserts
Serves: 4
Tiramisu, a beloved Italian dessert, takes on a refreshing twist with this Lemon Tiramisu. Light and creamy with a burst of citrus flavor, this dessert combines delicate layers of homemade ladyfingers, mascarpone, and fresh cream. Perfect for summer gatherings or any occasion where a sweet and tangy dessert is desired, this variation of tiramisu is sure to impress your guests.
Ingredients
| Ingredient | Amount |
|---|---|
| Potato starch | 40g |
| All-purpose flour | 40g |
| Sugar | 60g |
| Eggs | 3 |
| Lemon zest | 2 |
| Granulated sugar | As needed |
| Powdered sugar | As needed |
| Mascarpone cheese | 250g |
| Heavy whipping cream | 150g |
| Granulated sugar (for cream) | 50g |
| Lemon zest (for cream) | 2 |
| Water | 100g |
| Granulated sugar (for soaking) | 20g |
| Lemon juice | 1 |
| Lemon zest (for garnish) | As needed |
Instructions
1. Prepare the Ladyfingers:
- Start by separating the eggs into yolks and egg whites. You will need 48g of egg yolks and 93g of egg whites for this recipe.
- Place the egg yolks in the bowl of a stand mixer. Add half of the sugar (30g) and beat the mixture until it becomes pale and creamy.
- Set the whipped egg yolks aside and focus on the egg whites. In a separate bowl, whip the egg whites until they start to form soft peaks. Gradually add the remaining sugar (30g) and continue beating until the egg whites are stiff and glossy.
- Once the egg whites are ready, sift the flour and potato starch directly into the bowl with the egg yolks. Gently fold in the dry ingredients using a spatula, being careful not to deflate the whipped egg whites.
- Combine the whipped egg whites with the egg yolk mixture using a gentle folding motion until fully incorporated. This will create a smooth and airy batter.
- Prepare a baking tray by lining it with parchment paper. Transfer the batter into a piping bag or use a spoon to form small, even strips of batter, about 3 inches long. You should have enough batter to make 20 ladyfingers.
- Sprinkle each ladyfinger with granulated sugar before placing the tray in a preheated static oven at 200°C (392°F). Bake for about 10-12 minutes or until the ladyfingers are golden brown and firm to the touch.
- Once baked, remove the ladyfingers from the oven and let them cool completely on a wire rack.
2. Make the Lemon Cream:
- While the ladyfingers cool, it’s time to prepare the lemon cream for the tiramisu.
- Start by placing the mascarpone cheese into a bowl and soften it using a spatula.
- In another bowl, whip the heavy cream with the 50g of sugar until soft peaks form.
- Slowly incorporate the whipped cream into the mascarpone cheese, adding it bit by bit. Be sure to mix gently to maintain the light and airy texture.
- Add the lemon zest from the two lemons (preferably untreated) and stir until evenly distributed. The fresh zest will infuse the cream with a fragrant citrus aroma, enhancing the overall flavor of the tiramisu.
3. Prepare the Soaking Syrup:
- In a small bowl, combine the lemon juice, water, and 20g of sugar. Stir until the sugar dissolves completely.
- This syrup will be used to soak the ladyfingers, adding a tangy and refreshing flavor to the dessert.
4. Assemble the Lemon Tiramisu:
- Gather four small glass jars or serving glasses. If they are smaller than the length of the ladyfingers, you can trim them to fit.
- Begin by quickly dipping each ladyfinger into the lemon soaking syrup. Do this very briefly so that the ladyfingers remain firm and do not become overly soggy.
- Arrange the soaked ladyfingers along the sides of each glass, pressing them gently against the edges to form the first layer.
- Add a layer of the creamy lemon mixture over the ladyfingers, spreading it evenly with a spatula.
- Repeat the process by layering more soaked ladyfingers in the glasses, followed by another layer of the lemon cream. Ensure each glass is filled with alternating layers of soaked ladyfingers and lemon cream.
- Finish the dessert with a final, generous layer of cream on top.
5. Garnish and Serve:
- To finish, sprinkle the tops of the tiramisù with a dusting of powdered sugar. For an extra touch, add a bit of fresh lemon zest to enhance the citrus aroma.
- Refrigerate the Lemon Tiramisu for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
- Once ready to serve, enjoy the light and creamy texture with the zesty kick of lemon.
This Lemon Tiramisu is a delightful twist on the classic recipe, offering a perfect balance of sweetness and citrus. The homemade ladyfingers are soft and airy, while the mascarpone and whipped cream provide a velvety richness. The lemon zest infuses the layers with refreshing flavor, making this dessert a standout at any gathering. Whether served as a light summer treat or as an elegant end to a holiday meal, this dessert is sure to impress.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 6g |
| Carbohydrates | 45g |
| Sugars | 35g |
| Fat | 30g |
| Saturated fat | 15g |
| Fiber | 1g |
| Sodium | 50mg |
| Vitamin C | 20% |
| Calcium | 8% |
Indulge in the luxurious flavors of this Lemon Tiramisu and impress your guests with its sophisticated yet easy-to-make nature. Perfect for any occasion, this dessert will brighten up your table with its sunny citrus notes.
