Скачать или смотреть Lemon Tiramisu with Homemade Lemon Cream | Light & Delicious!

Lemon Tiramisu with Homemade Lemon Cream | Light & Delicious!

Ingredients

For the Base:
• 400 g ladyfinger biscuits

For the Lemon Cream:
• 450 g milk
• Zest of 3 organic lemons
• 160 g sugar
• 100 g egg yolks (about 5–6 yolks)
• 25 g cornstarch
• 25 g rice starch (see note below for substitute)
• 50 g freshly squeezed lemon juice (strained)
• A pinch of salt

For the Lemon Tiramisu Cream:
• 600 g lemon cream (prepared above)
• 500 g mascarpone
• 60 g powdered sugar
• 250 g whipped cream

For the Syrup (to soak the biscuits):
• 750 g water
• 300 g sugar
• Lemon peels (reserved from the lemon cream)
• Juice of ½ lemon (freshly squeezed)

For Decoration:
• 50 g lemon cream (reserved from earlier)
• White chocolate curls, as needed
• Fresh mint leaves (optional)

Recipe Instructions

1. Prepare the Lemon Cream:
• Wash the lemons and carefully peel the zest, avoiding the bitter white pith.
• In a saucepan, heat the milk, salt, and lemon zest until just before boiling.
• In a separate bowl, whisk the sugar and egg yolks until combined, then mix in the cornstarch and rice starch.
• Slowly pour the hot milk mixture through a sieve into the egg mixture, then stir in the lemon juice.
• Cook over medium heat, stirring constantly, until the cream thickens (around 82°C).
• Transfer to a chilled bowl, cover with plastic wrap touching the surface, and cool to room temperature.
• Once cooled, refrigerate for at least 3 hours.

2. Prepare the Syrup:
• In a saucepan, combine water, sugar, and the reserved lemon peels.
• Boil, then remove from heat.
• Stir in the juice of half a lemon while the syrup cools.
• Let it steep with the peels for maximum flavour, then strain and set aside to cool completely.

3. Make the Lemon Tiramisu Cream:
• In a mixing bowl, combine the chilled lemon cream, mascarpone, and powdered sugar. Mix until smooth.
• Gently fold in the whipped cream to create a light and airy texture.

4. Assemble the Tiramisu:
• Briefly dip the ladyfingers into the cooled syrup, one at a time.
• Arrange a layer of soaked ladyfingers in a 35×25 cm dish.
• Spread half of the lemon tiramisu cream evenly over the layer.
• Add a second layer of soaked ladyfingers.
• Top with the remaining tiramisu cream and smooth the surface.

5. Decorate:
• Pipe small dots of the reserved lemon cream on top.
• Garnish with white chocolate curls and fresh mint leaves if desired.

6. Chill:
• Cover and refrigerate the tiramisu for at least 3–4 hours before serving to allow the flavours to develop fully.


Note:

If you can’t find rice starch, simply replace it with an equal amount of cornstarch.
In this recipe, use 50 g total cornstarch (instead of 25 g cornstarch and 25 g rice starch).