Been wanting to try this for a while............. and seeing that it's now summer, I thought I would! It was fabulous and everybody who tried it thought so too! Got the recipe online but added a few of my own embellishments (the lemon curd, white chocolate, almonds and the cream).
Lemon Tiramisu.
Ingredients
3 large lemons (unwaxed)
Half a cup of caster sugar (or 75g if you're a weigher)
1 cup (250ml) of Limoncello
4 large eggs
2 tubs (250g each) of marscapone
3 tablespoons of good lemon curd (I recommend Sainsbury Taste the Difference)
About 40 lady finger biscuits
100g bar of good quality white chocolate (put half of it in the freezer, leave half out)
Small packet of toasted almond flakes.
600ml tub of double cream (optional)
Bottle of Limoncello or Crema de Limoncello to serve with.
Zest and juice the lemons and set zest aside. Add the limoncello to the lemon juice. Set aside.
Separate the eggs, keeping one egg white only. You don't need the rest but can freeze them to make meringue some other time!
Using a hand whisk, whisk egg yolk and sugar until they become pale and thick. Add the marscapone, mix well and then briefly whisk.
Melt half of the white chocolate in a small bowl over boiling water and leave to cool slightly. when cooled, add the chocolate and the lemon curd to the marscapone mix.
In a new bowl, whisk the egg white until it is quite firm. Fold gently into the marscapone mix, along with the lemon zest.
Next, take the lady fingers and dip each one briefy (dip both sides but don't soak them!) in the limoncello/lemon juice mix and make a layer of them in a large dish about 2 - 3 inches deep. Once the bottom layer is complete, spoon and smooth a layer of marscapone mix on top. Add a second later of biscuits. If you have any liquid left, drizzle it onto the top layer of lady fingers but don't add too much. Smooth over another layer of marscapone mix.
If you feel it is needed, whip the double cream and smooth it over the top. I used this because I only had a very thin layer of marscapone cream on the top - I think I used a dish that was too large and I ran out of mix. The end result was good, though, I think the cream finished things off very nicely!
Cover loosely with foil and leave in the fridge to set for about 4 hours. Grate the rest of the white choc (or blitz it in a mini-processer) and sprinkle over the top. Also sprinkle over a handful of toasted almonds.
Serve, with shot of Limoncello or Cream of Limoncello on the side. Serves between 10 - 16 people depending on how greedy they are.
