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Lemon tiramisu


Lemon tiramisu




For the lemon sherbet:

1/2 glass of lemon juice

1/2 glass of granulated sugar


Lemon zest

For the lemon zest:

large egg

3/4 glass of egg white

one. Ingredients:


1 pack of cat tongue (Savoiardi biscuits)

Lemon peel for crushing

Powdered sugar for sprinkling on top


For lemon juice, combine lemon juice, sugar, and zest in a small bowl. pan. . Add and mix. Cook over

medium heat, stirring occasionally, until the sugar dissolves. Remove from the oven and let cool.


For the lemon milk, mix the eggs, sugar, lemon juice and lemon zest in a heatproof bowl. Place the

bowl over a pot of simmering water (double boiler) and cook, stirring occasionally, until the mixture

thickens enough to coat the back of a spoon, about 10 to 15 minutes. Place the lemons in the bowl

and cover with plastic wrap (whisk to prevent a skin from forming), then refrigerate until cool and firm

(about 1 hour). Beat the butter in a mixing bowl until stiff peaks form. .


In a separate bowl, mix the mascarpone, powdered sugar and lemon zest until a smooth and creamy

consistency. Gradually add the whipped cream until everything is well mixed.

To make lemon tiramisu: Dip ladyfingers into lemon soup, let sit for a few seconds, and place in a

single layer on the bottom of a plate or glass bowl.

Spread a layer of mascarpone on the dough and then a slice of lemon.

Repeat with the wet mascarpone filling, mascarpone filling and lemon slices until all ingredients are

used, then add the mascarpone filling.

Cover the lemon tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight,

to allow the flavor to develop before mixing and preparing the dessert.


Sprinkle the lemon tiramisu with lemon zest and powdered sugar before serving.

Citrus-sweet lemon tiramisu leaves a refreshing and pleasant taste on the palate.

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