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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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If you love lemon you'll swoon over this twist on tiramisu. It's my special company dessert and worth every step. The ladyfingers soak up the syrup overnight and the texture becomes as sponge cake. Ingredients:
lemon syrup |
1 medium lemon ( zest only, save juice needed for remainder of recipe ) |
1/4 cup sugar |
1 tbs dark rum |
2 tbs vodka |
lemon curd |
3 to 4 medium lemons |
3/4 cup sugar |
2 tsp cornstarch |
4 eggs |
dash salt |
4 tbs softened butter |
marscarpone cream layer |
3 eggs |
7 tbs sugar |
1 lb marscarpone cheese |
1/4 cup heavy cream |
1 pkg ( 8 oz ) itlalian ladyfingers savoiardi ) |
Directions:
1. Make syrup:
2. Mix sugar and 1 cup of water in saucepan, cook over simmering heat to dissolve sugar about 5 minutes over med heat.
3. Zest the lemon, add to syrup,
4. Take off heat and stir in liquer, Let cool,
5. Save lemon with its juice for remainder of recipe.
6. Strain syrup and discard the lemon zest..
7. Make curd:
8. Grate zest of 2 lemons in saucepan.
9. Stir in sugar and cornsatach.
10. Add and stir in 2/3 cup lemon juice and and eggs and salt.
11. Add butter and now whisk mixture over low heat until it thickens to a puddinglike consisitency., about 6 minutes,
12. Transfer to bowl, cover with plastic wrap and let cool.
13. For cream layer:
14. Separate eggs, whip whites to soft peaks with 3 Tbs sugar.
15. Set aside.
16. Mix marscarpone with egg yolks, 1/4 sugar and cream and whisk till smooth.
17. Fold into egg white mixture.
18. To asemble:
19. dip ladyfingers in lemon syrup and place in bottom of 8 cup pan or gratin dish, snipping ladyfingers to fit pan.
20. Spread with half of lemon curd.
21. Top with half marscarpone mixture.
22. Repeat layers again and end with marscsrpone layer.
23. Chill 30 minutes
24. Place remaining ladyfingers into food processor and process into crumbs.
25. Sprinkle over dessert.
26. Cover and chill overnight
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