Tiramisu, means 'pick me up' in Italian. It was modified to Tiramisu in the 20th century, but the dessert itself originated in Treviso in Italy in 1800. It is believed that tiramisu was created as an aphrodisiac. I love traditional Tiramisu and make it often, but the Lemon flavor one is quite unique in flavor and taste. So, please, give it a try!
LIMONCELLO TIRAMISU
Egg Custard:
6 egg yolks ( from 6 large eggs)
1 cup granulated sugar
Place ingredients in a heat resistant bowl ( preferably glass one).
Fill small pot( to fit the bowl exactly) with water, so the water does not touch the bottom of the bowl. Bring to a boil and reduce to simmer. Set the bowl on the pot and start whisking egg yolks and sugar rapidly, until thick, white and sugar completely dissolved and warm to touch)
Cover to contact with plastic wrap and refrigerate for 1 hour, until cool and set.
Limoncello Soaking Syrup:
1 cup granulated sugar
Zest from 1 lemon
Juice from 2 lemons (about 3 tablespoons)
½ cup water
1 cup Limoncello
Remove the zest from second lemon and keep aside to be used in a cream.
In a small sauce pan, add sugar, lemon zest and water and bring to a boil.
Boil for 2 minutes.
Take off the heat and pour Limoncello.
Strain it and set in the refrigerator to cool.
Lemon Custard Cream:
450 g Mascarpone Cheese ( 2 x 225 g tubs)
½ cup Lemon Curd (½ Lemon curd for decoration)
Egg Custard *previously made and cooled)
zest from 1 lemon
1½ cup Heavy Whipping Cream
In a large mixing bowl, add Mascarpone cheese and Mix it slightly with electric mixer for about a minute.
Add Egg custard and mix until both combined.
Add lemon zest.
Add lemon curd.
Whip heavy cream to stiff peaks and add , carefully incorporating with spatula.
Assembling Tiramisu:
400 g Lady Fingers
You will need deep baking dish.
I used 14.5 x 10 x 3.5 dish which size is perfect to lay out cookies without cutting them.
Dip each cookie into a soaking syrup and lay on the bottom of the baking dish.
When first row is completed, use half of the cream to spread evenly over cookies, then repeat the process.
Made top row extra smooth, using icing spatula.
Decorate with whipped cream and fresh berries.
Let cake sit overnight.
Enjoy with coffee or tea.
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Nastassja:)
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