Ingredientes para Lemon Tiramisu
- Lemons, Juice And Zest Of
- 2 tablespoons brandy
- 6 ounces granulated sugar
- 15-20 ladyfingers (or equivalent amount of trifle sponges or cake)
- 16 ounces mascarpone cheese
- 4 ounces lemon curd
- 2 large eggs, separated
- 1 cup heavy cream
- zest of 1 lemon
- (not used, granulated sugar is specified)
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Cómo preparar Lemon Tiramisu
- In a shallow bowl, whisk together 1/4 cup lemon juice, 2 tablespoons brandy, and 2 ounces granulated sugar. Set aside to dissolve (about 10 minutes).
- Prepare a 9-inch springform pan by lining the bottom with parchment paper.
- In a clean, grease-free bowl, beat egg whites with an electric mixer on low speed until soft peaks form, then gradually increase speed to high until stiff, glossy peaks form.
- In a separate bowl, beat heavy cream with an electric mixer until soft peaks form.
- In a large bowl, beat together 4 ounces granulated sugar, 16 ounces mascarpone cheese, 4 ounces lemon curd, 2 large egg yolks, and the zest of 1 lemon until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture, followed by the whipped egg whites, using a metal spoon or spatula to avoid deflating the mixture.
- Dip about 15-20 ladyfingers (or equivalent amount of trifle sponges or cake) into the lemon-brandy mixture, ensuring they are moistened but not soggy. Arrange them in a single layer on the bottom of the prepared pan.
- Pour half of the mascarpone mixture over the soaked ladyfingers. Repeat layers with the remaining ladyfingers and mascarpone mixture.
- Smooth the top with a spatula. Cover and refrigerate overnight (or at least 4 hours).
- Before serving, sprinkle with remaining lemon-brandy mixture (optional). Remove from the pan, place on a serving plate and cut into wedges.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
90g
Fat
25g
Carbs
11g
