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.
- Portion size 16 servings
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 77 mg
- Protein 5 g
- Calories 332.0
- Total fat 22 g
- Cholesterol 174 mg
- Saturated fat 13 g
- Total carbohydrate 30 g
- Iron 5.0
- Folate 11.0
- Calcium 8.0
- Vitamin A 18.0
- Vitamin C 12.0