LEMON TIRAMISU
I created this lemon tiramisu to please everyone in my family. It's a cross between cheesecake and tiramisu with a refreshing lemony flavor. Garnish with fresh berries if you have them on hand. -Monica Marolt, Willowick, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 350 calories, Fat 22g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 272mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 6g protein.
LEMON TIRAMISU
This is my "summer Tiramisu" The original recipe uses one packet of sponge fingers, but I use more to get more coverage on this size of tin. I also added the lemon zest and find it is not too tart, you can leave it out of course if you are not sure about it. You don't have to make this in a spring form pan, if you like to scoop it out of a dish, use whatever suits you. I sometimes use trifle sponges or plain cake instead of the sponge fingers. Oh... the lemons are low fat and very healthy!
Provided by PetsRus
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 268.3, Fat 10, SaturatedFat 5.1, Cholesterol 138.3, Sodium 71.5, Carbohydrate 34.7, Fiber 0.4, Sugar 22.6, Protein 5.4
LEMON TIRAMISU TRIFLE
Creamy, lemony layers are brightened by berries in this no-bake cross between tiramisu and trifle. Kids can assemble this treat with very little help.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
TIRAMISU TART
"This is a nice and original variation of classic Tiramisù. A crunch crust filled with a soft delicious egg cream on a bitter espresso sponge biscuit bed".
Provided by Angela G.
Categories Tarts
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Start with crust: combine in a big salad pan or in a kneader the butter, the sugar, a pinch of salt, the egg, the lemon grated peel, the honey, the baking soda and the water. Once you get a soft cream, add the flour and quickly mix to make the dough. This step has to be really quick. Leave it into the fridge for 30 minutes.
- Now prepare the coffee . Do not add any sugar inches If you like, you can add a little bit of Marsala wine when coffee is cold.
- After 30 minutes have passed, take your dough out of the fridge and roll out onto a floured surface, then move to a baking-pan covered with some baking paper, prick with a fork and put another sheet of baking paper on the surface. Fill with dry beans.
- Cook for 15 minutes at 350°F and after that, open the oven, remove the dry beans with the sheet of baking paper and cook for other 10 minutes. Allow to cool and set aside.
- Prepare the cream: Combine yolks with sugar until you get a soft cream, then add cream cheese Mascarpone. Now gently put the whipped cream .
- Get the crust back, spread the Nutella on it. Quickly dip biscuits, one by one, into coffee and put on the Nutella layer. Recover the pastry surface with biscuits. Add a layer of egg cream and try to level out.
- Put into the fridge for 6 hours at least.
- Sprinkle the surface with bitter cocoa before serving.
Nutrition Facts : Calories 686.4, Fat 32.4, SaturatedFat 19, Cholesterol 208.5, Sodium 355.3, Carbohydrate 89.5, Fiber 2.1, Sugar 45.6, Protein 11
LEMON HAZELNUT TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 6h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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.;
- 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.
VILLA MARIA'S LEMON TIRAMISU
Steps:
- In a clean bowl, whisk the egg whites, sugar, and lemon juice together until you achieve white fluffy peaks.
- In a separate bowl, whisk the whipping cream until fluffy. Fold in the egg white mixture, a splash of limoncello, the lemon zest and carefully fold into the whipping cream.
- In another bowl, combine 1 cup limoncello with water. Add more water (to dilute the limoncello) and sugar, if desired.
- Lightly dip both sides of each lady finger cookie in the limoncello mixture. The exterior of the cookie should be wet while the interior should remain somewhat dry. Arrange the dipped cookies in one tightly packed layer on the bottom of a cake pan. Spread 1/2 of the cream mixture evenly over the cookies, making sure the cookies are completely covered. Add a second layer of dipped lady fingers, and then evenly spread the remaining cream mixture on top. Sprinkle the top with lemon zest and lemon-infused white chocolate.
- Unlike the traditional tiramisu, this version can be served immediately.
LEMON TIRAMISU
Make and share this Lemon Tiramisu recipe from Food.com.
Provided by loveleesmile
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- *Variation: For an alcohol free Tiramisu, replace the lemon liqueur with the juice of 2 more lemons, a tsp of lemon oil and enough cold water to make up 1 cup of soaking liquid. Taste and add some sugar if needed to reduced sourness.
- In a large mixing bowl, with the use of a spatula, mix the cheese, sugar, pinch of salt and lemon zest together well. Taste cheese mix and add more sugar if needed according to taste. Set aside.
- Strain lemon juice and mix in a small bowl with the lemon liqueur and the water. To start assembling Tiramisu, dip the ladyfinger cookies (one by one) in the liqueur lemon juice mix briefly and then arrange the cookies in the bottom of the serving bowl.
- After covering the bottom, place the soaked cookies up the sides of the bowl, overlapping slightly if necessary to cover all around the bottom and sides of the bowl. Add all the cheese mix to the bowl and press slightly with spatula. Cover the top of the bowl with the remaining soaked cookies.
- Cover with wrap and place in the refrigerator to chill for about 2 hours. Once firm, the Tiramisu may be turned over onto a plate to unmold or have the servings scooped from the bowl directly onto plates.
Nutrition Facts : Calories 547.9, Fat 18.7, SaturatedFat 9.7, Cholesterol 209.9, Sodium 323.9, Carbohydrate 70.1, Fiber 0.8, Sugar 36.4, Protein 25.1
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