Lemon Tiramisu

The tiramisu Lemon is not only a song by Joaquin Sabina, but a terrific dessert, a variation of the classic Italian coffee tiramisu. Learn how to do it and surprise your guests with this fresh dessert.

Option 1: Lemon Tiramisu

Ingredients:

• Genovese sponge cake.
• Cocoa powder.
• Sugar.
• Water.

For the lemon cream

• 95 g of sugar.
• 2 egg yolks.
• 30 g of butter.
• 25 g of cornstarch.
• The juice of 2 lemons.

For the mascarpone cream

• 290 g of mascarpone cheese.
• 290 g of liquid cream.
• 95 g of sugar.
• Juice and zest of limes.

Process:

1. In a saucepan put a tablespoon of sugar and water to cover it. Bring to the fire and heat until a syrup is made.
2. Dip the Genoese sponge cake in the syrup and place it on a platter. Reserve.
3. To prepare the lemon cream, mix the sugar, egg yolks, cornstarch and lemon juice in a saucepan over low heat. When it thickens, remove it from the heat and add the butter.
4. In a separate bowl, prepare the mascarpone cream. To do this, mix half the sugar with the juice and the zest of the limes.
5. In a separate bowl, whip the cream with the other half of the sugar. Once assembled, incorporate the two mixtures with enveloping movements, ensuring that the cream does not fall.
6. Split the cake in two halves horizontally. Place the base of the syrup dipped sponge cake in a serving dish and cover with the lemon cream. Cover it with the other half of the cake and place the mascarpone cream on top.
7. Sprinkle with cocoa powder, so that it covers the entire surface of the mascarpone.
8. Refrigerate before consuming.

Option 2: Lemon and limoncello tiramisu

Ingredients:

For the lemon custard ( Lemon Curd )

• 150 g of icing sugar.
• 2 lemons.
• 60 g of butter.
• 2 eggs

For the base

• Tiramisu biscuits.
• Juice of 3 lemons.
• 50 ml of water.
• 100 ml of limoncello.
• 1 and ½ tablespoons of icing sugar.

For the cream

• 3 egg yolks.
• 2 egg whites.
• 75 g of icing sugar.
• 2 tablespoons of rum.
• 200 g of mascarpone.
• 1 pinch of salt.

Process:

From the lemon cream

1. Mix the eggs with the butter softened at room temperature, the lemon juice and its zest and heat the mixture over a very low heat or in a bain-marie.
2. Stir with the rods until it thickens (about 10 minutes) and acquires the consistency of custard.
3. Chill in the fridge for about two hours or leave it overnight.

From the tiramisu cream

1. Mix the egg yolks with 50 g of icing sugar and the rum. Stir with the rods while the mixture is heated in a water bath,  until it begins to thicken and grow in volume.
2. Remove from the water and continue beating cold with the rods for a few minutes, until the mixture is creamy.
3. In addition, beat the mascarpone cheese with a fork to soften it and add it to the yolk mixture, stirring until well incorporated.
4. Mount the whites until stiff. When they begin to turn whitish, add the rest of the sugar. Keep beating until the whites do not fall when you turn the bowl over (it can be done with a whisk).
5. Incorporate the whites into the mascarpone and yolks mixture with enveloping movements so that they do not fall.

Mounting

1. Mix the lemon juice, sugar and limoncello in a deep dish.
2. Dip the cakes lightly and on both sides in the lemon juice and place them in the base of a source.
3. With the help of a spoon, spread a layer of lemon cream on the cakes, smoothing it well with a spoon.
4. On top of the lemon cream, place a layer of mascarpone cream. Cover with sponge cakes soaked in lemon and repeat the layers as many times as you want, finishing with a layer of mascarpone.
5. Cover with plastic wrap and leave it in the fridge overnight.

With this recipe for lemon tiramisu, no one will be indifferent and it will be a delicious dessert.