Lemon Tiramisu Trifle Recipe 445 Food

TART LEMON TIRAMISU

Steps:

• Put the mascarpone, lemon curd, sugar and lemon zest in a large bowl and beat with an electric mixer until smooth. In a separate bowl, beat the cream until it holds medium-stiff peaks. Mix a third of the cream into the mascarpone mixture to lighten it, then fold in the remaining cream.
• Stir together the limoncello, lemon juice and 1/4 cup water in a shallow bowl. Working one at a time, quickly dip half of the ladyfingers in the liquid, turning to coat both sides, and arrange in an even layer in an 8-inch glass baking dish. Spread half of the cream mixture over the ladyfingers and smooth evenly. Repeat with the remaining ladyfingers and the rest of the cream. Sprinkle some lemon zest over the top, then cover with plastic wrap and refrigerate at least 6 hours and preferably overnight.

LEMON TIRAMISU TRIFLE RECIPE - (4.4/5)

Steps:

• In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside. Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy. To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream. Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.

LEMONY LIMONCELLO TIRAMISU

Steps:

• Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk egg yolks, sugar and milk in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; cool completely. Whisk in mascarpone cheese until almost smooth. Whip heavy cream and vanilla until soft peaks form., Combine lemon juice and limoncello. Briefly dip 24 ladyfingers into lemon mixture and place in the bottom of an 11x7-in. baking dish. Top with half the mascarpone mixture, half the lemon curd and half the whipped cream. Repeat layers. Refrigerate, covered, 6 hours or overnight. To serve, garnish with candied lemon slices as desired.

LEMON TIRAMISU

Steps:

• Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat)., Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice., Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.

LEMON TIRAMISU

Steps:

• Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl.
• Set aside so the sugar has time to dissolve.
• Get ready a 9-inch spring form pan; line the bottom with parchment paper.
• In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed.
• Whip the cream also to a soft peak.
• Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
• Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon.
• Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough.
• Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone.
• Level the top using a palette knife, cover and leave in the fridge overnight.
• To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedges.

TIRAMISU TRIFLE

Steps:

• Arrange the cake pieces in the bottom of a large trifle dish, then drizzle over 20ml of the liqueur or madeira wine and set aside.
• For the coffee crémeux, tip the custard and coffee granules into a large pan set over a medium heat and bring to the boil, stirring continuously. Put the chocolate in a large heatproof bowl and, when the custard is boiling, pour it over, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm, then whisk in the butter until well combined. Pour the crémeux over the cake layer in the dish and level with the back of a spoon. Chill for 1 hr until set.
• Mix the remaining coffee liqueur or madeira with the cooled coffee in a shallow bowl. Dip the sponge fingers in the mixture for 5 seconds on each side, arranging them in a single layer over the set crémeux, then vertically against the side of the trifle dish. Keep chilled while you prepare the tiramisu filling.
• Tip the egg yolks, caster sugar and marsala wine into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, and beat with an electric whisk for 10 mins until pale and light. Put in the fridge to cool.
• Meanwhile, in a separate bowl, beat the mascarpone and double cream together to soft peaks using an electric whisk. Gently whisk in the cooled egg yolk mixture until the filling is smooth and lump-free. Spoon the tiramisu filling over the sponge fingers in the trifle dish and chill for at least 30 mins.
• Meanwhile, for the brown sugar cream, tip the double cream and brown sugar into a large bowl and beat with an electric whisk until the mixture holds soft peaks and can easily ripple off the spoon. Spoon dollops of the brown sugar cream over the tiramisu filling, then sift over the cocoa powder before serving. Will keep covered in the fridge for up to three days.

TIRAMISU TRIFLE WITH ZABAGLIONE FILLING

Steps:

• Prepare Zabaglione by placing egg yolks in top of a double boiler.
• Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy.
• Place water in bottom of double boiler and bring to a boil over high heat.
• Reduce heat to lower and place top of double boiler over simmering water.
• Gradually beat 1/4 cup marsala into egg yolk mixture.
• Beat 1 minute.
• Gradually beat in remaining marsala and 1/4 cup white wine.
• Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters.
• Beat constantly, scraping sides and bottom of pan frequently.
• DONOT over cook custard!
• Immediately remove from heat and whisk custard briefly.
• Cover and refrigerate Zabaglione until well chilled.
• Beat cream with 2 TB sugar in large bowl until soft peaks form.
• Gently fold in mascarpone cheese, then Zabaglione.
• Refrigerate at least 3 hours or until well chilled.
• Combine espresso, cognac and remaining 2 TB sugar and vanilla extract.
• Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish.
• Generously brush ladyfingers with the espresso mixture.
• Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish.
• Sprinkle with 1/4 of grated chocolate.
• Repeat these layers 3 more times.
• Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder over the top of the cheese mixture.
• Cover and refrigerate at least 30 minutes.