Cuisine Recipes
Lemon tiramisu is made with lemon curd, lemon syrup, and mascarpone cheddar. Extras save in the cooler for 3 days.
1 1/2 cups lemon juice
2 cups white sugar
4 eggs
4 egg yolks
1/8 teaspoon salt
1 cup unsalted butter, cut into cubes
1/2 teaspoon vanilla extract
Syrup
1 1/2 cups white sugar
3 (1-inch) strips of lemon peel
Mascarpone Layer
2 cups heavy cream
1/2 cup powdered sugar
24 ounces mascarpone cheese
1 tablespoon lemon zest
10 ounces crisp ladyfingers (about 39 larger or 57 smaller ladyfingers)
1/2 cup lemon juice
2/3 cup limoncello liqueur
Accumulate Fixings.
For Lemon Curd: Consolidate lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a huge non-receptive pot.
Cook, blending continually, over medium until combination thickens and begins to bubble. Cook over medium-low intensity for 2 minutes more. Eliminate from heat.
Strain through a fine cross section sifter into a medium bowl.
Mix in spread and vanilla. Cover surface with cling wrap. Refrigerate 1 to 2 hours or until chilled**. (Lemon curd can be made as long as seven days ahead.) Save 1/4 cup lemon curd prior to collecting tiramisu.
For Syrup: Consolidate 1 1/2 cup sugar, lemon strip, lemon juice and limoncello in a little non-reative* pan. Heat to the point of boiling over medium-high intensity, mixing infrequently. Cook until sugar liquefies.