Lemon lends a fresh edge to this traditional Italian trifle.
Ingredients
Method
1) In a small saucepan, combine the lemon juice, water and caster sugar over medium heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the caster sugar has dissolved. Take the pan off the heat and allow the syrup to cool.
2) Whip the cream in a large bowl until thick. Add the cinnamon and two tablespoons of the caster sugar and continue to whip until the cream holds soft peaks. In another bowl, cream together the remaining caster sugar and mascarpone cheese for 30 seconds. Mix a quarter of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.
3) Place the hazelnut liqueur in a small shallow bowl. Dip 16 of the sponge fingers in the hazelnut liqueur and line the bottom of a 33 by 23 by 5-cm serving dish or other decorative serving dish. Spoon any remaining hazelnut liqueur over the dipped sponge fingers. Spread a third of the mascarpone mixture over the sponge base. Top with a third of the hazelnuts.
4) Place the lemon syrup in a small shallow bowl. Dip 16 of the sponge fingers in the syrup and place on top of the hazelnuts. Spread with a third of the mascarpone mixture and a third of the hazelnuts. Dip the remaining sponge fingers in the remaining syrup and place on top. Spoon any remaining syrup over the top of the pudding, spread with the remaining mascarpone then the rest of the hazelnuts and the lemon zest.
5) Cover and refrigerate for at least 6 hours or preferably overnight.
Remove the tiramisu from the refrigerator for one hour before serving.
2) Whip the cream in a large bowl until thick. Add the cinnamon and two tablespoons of the caster sugar and continue to whip until the cream holds soft peaks. In another bowl, cream together the remaining caster sugar and mascarpone cheese for 30 seconds. Mix a quarter of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.
3) Place the hazelnut liqueur in a small shallow bowl. Dip 16 of the sponge fingers in the hazelnut liqueur and line the bottom of a 33 by 23 by 5-cm serving dish or other decorative serving dish. Spoon any remaining hazelnut liqueur over the dipped sponge fingers. Spread a third of the mascarpone mixture over the sponge base. Top with a third of the hazelnuts.
4) Place the lemon syrup in a small shallow bowl. Dip 16 of the sponge fingers in the syrup and place on top of the hazelnuts. Spread with a third of the mascarpone mixture and a third of the hazelnuts. Dip the remaining sponge fingers in the remaining syrup and place on top. Spoon any remaining syrup over the top of the pudding, spread with the remaining mascarpone then the rest of the hazelnuts and the lemon zest.
5) Cover and refrigerate for at least 6 hours or preferably overnight.
Remove the tiramisu from the refrigerator for one hour before serving.
Rate this recipe
Overall Rating:
4.30
(25)
