Lemon Tiramisu
This is a gorgoeus summer dessert. Leave the traditional tiramisu recipe for the not so balmy days and opt for this super fresh lemon based version. Mine is a cheat recipe - minus the mascarpone and the limoncello , actually makes it lighter and fewer calories to burn off later ! I tried using white rum and lime juice as a substitute for the limoncello, but you can do an alcohol free version. The main taste is of the lemon flavour and that should stand out. Combination of sour and sweet is fantastic. Try this at your next summer dinner !
Ingredients (serves 6-8)
25-30 Sponge fingers (available in speciality stores aka lady fingers/Savoiardi originally in Italian)
For the soaking syrup
1 cup water
1/2 cup sugar
50 ml limoncello (lemon liquer- I did not have this in stock so I used 50 ml Bacardi limon and 1/4 cup fresh lime juice -you can opt to use only the lemon juice for an alcohol free version)
3 cups whipped cream
Ingredients (serves 6-8)
25-30 Sponge fingers (available in speciality stores aka lady fingers/Savoiardi originally in Italian)
For the soaking syrup
1 cup water
1/2 cup sugar
50 ml limoncello (lemon liquer- I did not have this in stock so I used 50 ml Bacardi limon and 1/4 cup fresh lime juice -you can opt to use only the lemon juice for an alcohol free version)
For the lemon curd
3 eggs
3/4 cup sugar
50 gms butter
1/4 cup lemon juice(freshly squeezed)
1/2 teaspoon grated lemon rind
Mint to garnish
1. For the lemon curd, in a steel bowl placed over a pan of simmering water , whisk together all the ingredients (except the butter and rind). Keep whisking till the mixture begins to thicken (about 10 minutes) and you get a sauce like texture (see pic below). Turn off the gas and whisk in the butter and the rind. Let it cool, covered to prevent a film from forming. If a film forms, then re-whisk till there are no lumps.
1. For the lemon curd, in a steel bowl placed over a pan of simmering water , whisk together all the ingredients (except the butter and rind). Keep whisking till the mixture begins to thicken (about 10 minutes) and you get a sauce like texture (see pic below). Turn off the gas and whisk in the butter and the rind. Let it cool, covered to prevent a film from forming. If a film forms, then re-whisk till there are no lumps.
2. Meanwhile whip the cream till stiff peaks form. I use Rich's cream (available at stores like Aarif's or other baking ingredients suppliers stores ) It a non dairy cream that is very light in taste and texture- always stocked in my fridge !3. Mix all the ingredients for the soaking syrup.Heat till the sugar dissolves. Cool to room temperature.
4. In a shallow rectangular dish (mine was approx 12 X 5 inches) ,line the bottom with half the sponge fingers after dipping them in the soaking syrup for about 2-3 seconds each. If you dip them longer, they tend to break.You can alternatively layer the fingers and pour the syrup over them.You can make this in individual bowls as well instead of using one serving dish
5. Gently fold in the cooled lemon curd with the whipped cream. Pour half of this custard mixture over the sponge fingers.
6. Repeat with another layer of sponge fingers and then another layer of custard mixture.
7. If any syrup is left, pour that over the top layer of the custard.
8. Garnish with mint leaves.
Chill and serve (preferably the next day!)
4. In a shallow rectangular dish (mine was approx 12 X 5 inches) ,line the bottom with half the sponge fingers after dipping them in the soaking syrup for about 2-3 seconds each. If you dip them longer, they tend to break.You can alternatively layer the fingers and pour the syrup over them.You can make this in individual bowls as well instead of using one serving dish
5. Gently fold in the cooled lemon curd with the whipped cream. Pour half of this custard mixture over the sponge fingers.
6. Repeat with another layer of sponge fingers and then another layer of custard mixture.
7. If any syrup is left, pour that over the top layer of the custard.
8. Garnish with mint leaves.
Chill and serve (preferably the next day!)
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