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Lemon Tiramisu

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
[Read reviews] [Post a review]
Servings: 4-6
 
Ingredients:
2 (8 oz.) containers mascarpone cheese
3 oz. heavy cream
4 tbsp. sugar
Juice and zest of 3 lemons
8 boudoir, savoirdi, or amaretti biscuits

For the Lemon Syrup:
Juice of 2 lemons
2 tbsp. granulated sugar

For the Topping:
Cocoa
Toasted almonds

Instructions:
1. Place the syrup ingredients in a small saucepan with 7 oz. of water, bring to the boil, stirring until the sugar is dissolved. Turn off the heat and allow to cool.

2. Lay the biscuits in the bottom of an 8 x 8-inch square glass baking dish or divide between 4 glasses. Pour the cooled lemon syrup over the biscuits.

3. Whip together the mascarpone, heavy cream, sugar, lemon zest and juice.

4. Top the biscuits with a layer of lemon cream.

5. Place in refrigerator to chill.

6. Just before serving, dust with cocoa and sprinkle with toasted almonds.

Makes 4-6 servings.

Date: August 16, 2004

Reviews

Reviewer: Susan
Rating: 
Review:
I loved the idea of this dessert BUT it was so bitter that it ended up in the trash. I think it could easily be fixed.

 
Reviewer: cornelia
Rating: 
Review:
The lemon gives a refreshing savoury to tiramisu.

 
Reviewer: Cooki Turner
Rating: 
Review:
Fixing the bitterness of the lemons. Use Meyer lemons only. They are sweeter, then you'll have 5 cakes rating. With regular lemons need to add more sugar than what is called for.

 

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