Lemon Tiramisu

By The Canadian Living Test Kitchen

116 people added this to their Recipe Box

This recipe makes 16 servings

Nutritional Info
Per serving: about	-
cal	332332 cal
pro	5 g5g pro
total fat	22 g22g total fat
sat. fat	13 g13g sat. fat
carb	30 g30g carb
fibre	00 fibre
chol	174 mg174mg chol
sodium	77 mg77mg sodium
% RDI:	-
calcium	88 calcium
iron	55 iron
vit A	1818 vit A
vit C	1212 vit C
folate	1111 folate

More great recipes from this menu:

Lemon gives a tangy alternative to the classic Italian espresso-infused dessert. Look for Milano brand giant ladyfinger biscuits in the cookie section of the grocery store.

Ingredients

1-1/4 cups granulated sugar 1-1/4 1-1/4cups cupsgranulated sugar
3/4 cup lemon juice 3/4 3/4cup cuplemon juice
1/2 cup water 1/2 1/2cup cupwater
6 egg yolks 6 6egg yolkegg yolks
1/4 cup all purpose flour 1/4 1/4cup cupall purpose flour
2 cups milk 2 2cups cupsmilk
1/4 cup cubed butter 1/4 1/4cup cupcubed butter
2 oz finely chopped white chocolate 2 2oz ozfinely chopped white chocolate
1 tbsp finely grated lemon rind 1 1tbsp tbspfinely grated lemon rind
1-1/2 cups whipping cream 1-1/2 1-1/2cups cupswhipping cream
1 cup mascarpone cheese 1 1cup cupmascarpone cheese
24 24giant (4 inch/10cm long) giant (4 inch/10cm long)ladyfinger cookies
1 1cup cupfresh or individually quick frozen (IQF) blueberryblueberries
Fresh mint leaves Fresh mint leaves

Preparation

In small saucepan, stir together 1/2 cup (125 mL) each of the sugar, lemon juice and water over medium heat until dissolved, about 5 minutes. Set aside.

In large bowl, whisk together egg yolks, flour and remaining sugar; set aside.

In heavy saucepan, heat milk over medium heat just until bubbles appear around edge; whisk half into egg yolk mixture. Whisk back into milk in pan; cook, stirring, until boiling and thickened enough to coat back of spoon, about 10 minutes.

Add butter and white chocolate; stir until melted. Strain through fine sieve into bowl. Add lemon rind and remaining lemon juice; stir until blended and smooth. Place plastic wrap directly on surface of custard; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

In bowl, whip cream. Place mascarpone in large bowl; whisk in custard. Fold in whipped cream, one-third at a time.

Arrange half of the ladyfinger cookies, right side up, in 12-cup (3 L) oval serving dish or 13- x 9-inch (3 L) glass baking dish. Generously brush cookies with half of the reserved syrup mixture. Spread with half of the mascarpone cream mixture. Repeat layers. Cover and refrigerate tiramisu for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

To serve, garnish with blueberries and mint.

Additional information :

Tip: Place leftover egg whites in freezer bag, then label and freeze for up to 1 month for another use, such as angel food cake.