Tiramisu Al Limone

There’s an unspoken rule amongst Italians (and my father) that tiramisu and the like are not to be touched. You inherit a version from your family that’s passed down for generations to come and you defend it with your entire being. Guard it with your life type mantra.

However, there comes a time where a little experiment is necessary and a play on flavours are sometimes allowed. For instance, if you’re not in Europe during their European summer, you’re a little depressed, you attempt a Tiramisu Al Limone to make it feel like you’re there. The sweetest version of a Limoncello Spritz. Light, fluffy and packs a great punch.

Note: not everyone is as mature and wise, so some people don’t like fruit/lemons in their dessert. So if you do attempt this recipe, make sure it’s for the appreciative kind.

Ingredients

Lemon Tiramisu

No-bake, best made a day before.

For the Lemon Syrup

• ¾ Cup Lemon Juice

• ½ Cup Caster Sugar

• Zest of 1 Lemon

Combine in a small saucepan over medium heat, simmer 4-5 minutes until slightly syrupy. Remember to cool before using.

For the Lemon Curd

• 3 Egg Yolks

• ½ Cup Caster Sugar

• Zest and Juice of 2 Lemons

• 60g Unsalted Butter, cubed

Whisk yolks, sugar, zest and juice in a heatproof bowl over a pan of simmering water. Stir constantly for 8-10 minutes until thickened enough to coat the back of a spoon. Off the heat, whisk in the butter piece by piece. Stain, cover with plastic wrap directly on the surface and chill in the fridge.

Or follow @AndyCooks on Instagram for his Lemon Curd/.

For the Mascarpone Cream

• 1kg Mascarpone

• 6 Eggs

• 12 Tablespoons of Caster Sugar

Two bowls, first seperate the egg yolks and the egg whites.

First bowl: Whisk the egg yolks with 6 tablespoons of sugar and then add in the mascarpone. Make sure the cream looks off white before you mix in the mascarpone.

Second bowl: Whisk egg whites and the remaining 6 tablespoons of sugar. Fold the second bowl into your first bowl to make sure the cream is nice and fluffy.

To Assemble

• 2 Packets of Savoiardi (Lady Finger Biscuits)

• Extra Lemon Zest to Finish (or fruit of choice, passionfruit or blueberries…)

Dip each biscuit in the cooled lemon syrup, one to two seconds a side. Layer in the dish tightly. Spread over the mascarpone cream and mix in the lemon curd over the top. Repeat with a second layer of soaked biscuits and the remaining cream. The top layer I’d add something fresh, passionfruit works well because it adds a bit of sweetness or coconut or keep it simple with lemon zest.

Cover and refrigerate for at least 4 hours, ideally overnight.

Note: Skip this one if you’re serving anyone pregnant, there are raw egg yolks!

Otherwise, enjoy your Euro Summer!