Lemon Tiramisu (Zac Voguez)

材料

- 6 x eggs (seperate whites and yolks)

- 1.5 cups caster sugar (1 cup for cream, 0.5 cups for lemon sugar syrup)

- 500g mascarpone

- 1 cup (250ml) fresh lemon juice (45ml for cream, 205ml for lemon sugar syrup)

- 90m limoncello (1.5 shots (45ml) each for cream and lemon sugar syrup)

- Savoiardi / Ladyfinger biscuits x 40 odd

- Lemon zest for garnish

- Optional: lemon rind (for lemon sugar syrup)

手順

Making the cream:

1. Whisk your egg yolks and caster sugar together for around 10 minutes until smooth and pale yellow in colour (almost white). *I don’t have a stand mixer but one would definitely help.

2. Add the mascarpone and whisk to combine until smooth again. Add a splash each (around 1.5 shots / 45ml) of limoncello and lemon juice and mix through.

3. In a seperate bowl, whisk your egg whites until you get stiff peaks.

4. Add the mascarpone mixture into the eggs whites, gently mixing in a bout 1/4 of the mixture at a time. *Mixing gently is important so you don’t lose the air and fluffiness of the egg whites, and makes for a light fluffy cream later on.

Lemon Sugar Syrup + assembly:

1. From cold, slowly bring lemon juice, caster sugar, a cup of water, and (optionally) the lemon rind to a boil. Take off heat once boiling and allow to cool before adding limoncello. *Take out lemon rinds while cooling to avoid bitterness.

2. Once cooled, dunk the savoiardi in the sugar syrup and line along the base of your dish. *feel free to pour more syrup over if the base seems too dry / biscuits are not quite malleable.

3. Pour an even layer of your lemon cream over the biscuits, use a spatula to even it out.

4. One more layer of biscuits before pouring a thicker layer of cream on top to finish. *you can pour some more of the leftover lemon syrup over the biscuits as before prior to adding the last layer of cream.

5. Cover and let it set in the fridge for at least 2 hours. Add a light layer of lemon zest to serve, and a few lemon slices for garnish.

メモ

make a bit more syrup than written

biscuits weren’t soaked enough

add a bit more water in syrup, was a bit too zesty???