A while ago I posted images of this recipe for Lemon Tiramisu, a twist on my Classic Tiramisu recipe, over on my Instagram account when I was preparing it for my monthly cooking classes at the UMMA Center.
I don’t have step by step process photos of this one, but if you follow those for the Classic Tiramisu, they’re almost identical aside from the lemon zest and lemon sugar pearls in this one.
I hope you’ll try it and enjoy it as much as we did!
What other twists on tiramisu would you make?
By December 11, 2013Published:
- Yield: 1 square pan (6-8 Servings)
- Prep: 25 mins
A fun and zesty twist on the classic tiramisu recipe, this one incorporates fresh lemon zest and edible yellow sugar pearls you can find at most craft stores or bakery shops.
- zest of two lemons
- 2 cups cold coffee such as a bold roast or espresso
- 1 cup mascarpone cheese
- 1/3 cup whole milk
- 2 tablespoons crème frâiche
- 3 teaspoons alcohol-free vanilla
- 1-2 tablespoons raw cane sugar or powdered sugar
- 16 lady finger cookies
- 1 tablespoon yellow sugar pearls (i.e. Wilton brand)
- 1 tablespoon shaved chocolate
- Make coffee and set it aside in a large bowl to cool.
- Mix mascarpone, milk, crème frâiche, and zest of one lemon. Add powdered sugar and mix well. It should be the consistency of pourable cream; add more milk, if needed (1/2 teaspoon at a time).
- Line the bottom of a square glass dish layer with the mascarpone-milk mixture.
- Soak each lady finger cookie one by one in the coffee for about 6-10 seconds, or until the cookie has absorbed enough coffee but it's still firm enough to set flat in the glass pan.
- Line the pan with one row of soaked cookies. Next, add the mascarpone mixture and smooth over with a spatula. Repeat this one more time, or until all of the cream and cookies have been used.
- Be sure the last layer has a spread of mascarone cream on top. Dust the top layer of the dish with the chocolate shavings, the zest of the second lemon and the yellow sugar pearls.
- Cover and refrigerate for at least one hour before serving, or overnight, giving it time to set.
- Cut and serve chilled either on small plates or in small cups.