Strawberry Lemon Tiramisu
User Reviews
4.6
24 reviews
Excellent
Strawberry Lemon Tiramisu
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Layers of lemon syrup-soaked lady fingers, silky smooth mascarpone cream, and perfectly-ripe summer strawberries. It may not be a traditional tiramisu, but it just might become your new favorite. Edible flowers optional but oh so pretty.
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Ingredients
For the Lemon Syrup
- 1 1/2 cup water
- 1 1/2 cup sugar about 300g
- 2 lemon peeled with a sharp vegetable peeler to avoid the white pith (about 10 strips, large
- 3/4 cup lemon juice 180ml fresh, juice of 2 large lemons
- 2 tablespoons limoncello 30ml, optional
For the Mascarpone Filling:
- 3 tablespoons water 45ml
- 2 tablespoons sugar 25g
- 4 egg large yolks
- 16 ounces mascarpone cheese 2 cups (340g), cold
- 3/4 cup confectioners’ sugar 100g, sifted if lumpy
- 1 cup heavy cream 250ml, cold
- 1 teaspoon vanilla extract
- 2 quarts strawberries about 2.5 lbs fresh, hulled and sliced or other berry of your choice
- 1 1/2 ladyfingers about 36 cookies, packages
- borage flowers optional, or other edible flowers
Instructions
- Make the lemon syrup: Add water, sugar and lemon peel to a medium saucepan and bring to a boil over medium heat. Simmer for 1 minute, or until the sugar dissolves. Remove from the heat, stir in lemon juice and Limoncello, if using, and set aside. Allow to cool and remove peels.
- Make the cream: Combine sugar and water in a small saucepan set over medium heat. Bring to a boil and simmer until sugar dissolves, 1 minute. Place egg yolks in the bowl of a stand mixer fitted with the whisk attachment, and whisk on medium-low. With the mixer running, slowly and very carefully drizzle in the hot sugar syrup. Increase the mixer’s speed to medium-high and beat until the bowl is no longer hot to the touch and the mixture has tripled in size, about 5 minutes. Turn mixer to medium speed and add mascarpone in a few large dollops, letting each incorporate before adding the next. Add confectioners sugar and beat until just combined and smooth.
- In a separate clean and chilled bowl, beat cream and vanilla to stiff peaks. Using a spatula, gently fold whipped cream into the mascarpone mixture until fully incorporated. Set aside.
- Pour lemon syrup into a shallow bowl and dip ladyfingers, turning once to coat for a few seconds, allowing them to absorb some of the syrup. Line the bottom of the 9x13 baking dish with a single layer of the ladyfingers. If you have a lot more than half the syrup left, drizzle an extra two or three tablespoons syrup over the ladyfingers in the dish.
- Top ladyfingers with half of the mascarpone mixture and smooth the surface with an offset spatula or butter knife. Place a layer of sliced strawberries all over the mascarpone mixture, reserving the remaining strawberries for the top.
- Repeat with the second layer of dipped ladyfingers, and top with the remaining mascarpone mixture. Smooth the top.
- Decorate the top with the remaining strawberries. For a flower pattern, work from the center-out and angle the strawberries slices, continuing around the dish until you have a flower-like pattern. Refrigerate for 4 to 6 hours and up to 1 day. Top with a sprinkle of edible flowers, if desired, then slice and serve.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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