Lemon Tiramisu

Por The Cooking Foodie · 40 min

Ingredientes

Modo de preparo

1. Make the custard: put the egg yolks and sugar in a large heatproof bowl set over a pot of simmering water, making sure the bowl does not touch the water. Whisk constantly until the sugar dissolves and the custard thickens, and the yolks reach 154–158°F (68–70°C). This step is optional. Remove from the heat and let cool.
2. When slightly chilled, beat in the mascarpone until smooth. Mix in the lemon zest, lemon juice and vanilla bean paste until smooth.
3. Whip the cold heavy cream to stiff peaks in a separate bowl. Fold one third of it into the mascarpone mixture, then fold in the rest.
4. Make the lemon syrup by mixing the lemon juice, milk and limoncello (optional) in a shallow bowl. Use water and lemon juice if not using limoncello.
5. Dip each ladyfinger into the syrup for 1–2 seconds. Arrange them in the bottom of a medium dish, breaking some to fit if needed. Spread half the cream over them, add a second layer of soaked ladyfingers, and spread the remaining cream on top.
6. Cover and refrigerate for at least 6 hours or overnight.
7. Just before serving, grate lemon zest over the top.

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