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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
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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.
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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
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The lemon gives a refreshing savoury to tiramisu.
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The lemon gives a refreshing savoury to tiramisu.
Reviewer: Cooki Turner
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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.
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.