Lemon Tiramisu
Source of Recipe
By The Canadian Living Test Kitchen
List of Ingredients
1-1/4 cups (300 mL) granulated sugar
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3/4 cup (175 mL) lemon juice
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1/2 cup (125 mL) water
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6 egg yolks
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1/4 cup (50 mL) all-purpose flour
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2 cups (500 mL) milk
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1/4 cup (50 mL) butter, cubed
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2 oz (60 g) white chocolate, finely chopped
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1 tbsp (15 mL) finely grated lemon rind
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1-1/2 cups (375 mL) whipping cream
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1 cup (250 mL) mascarpone cheese
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24 giant (4 inch/10 cm long) ladyfinger cookies
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1 cup (250 mL) fresh or individually quick frozen (IQF) blueberries
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Fresh mint leaves
Recipe
In small saucepan, stir together 1/2 cup (125 mL) each of the sugar, lemon juice and water over medium heat until dissolved, about 5 minutes. Set aside.
In large bowl, whisk together egg yolks, flour and remaining sugar; set aside.
In heavy saucepan, heat milk over medium heat just until bubbles appear around edge; whisk half into egg yolk mixture. Whisk back into milk in pan; cook, stirring, until boiling and thickened enough to coat back of spoon, about
10 minutes.
Add butter and white chocolate; stir until melted. Strain through fine sieve into bowl. Add lemon rind and remaining lemon juice; stir until blended and smooth. Place plastic wrap directly on surface of custard; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
In bowl, whip cream. Place mascarpone in large bowl; whisk in custard. Fold in whipped cream, one-third at a time.
Arrange half of the ladyfinger cookies, right side up, in 12-cup (3 L) oval serving dish or 13- x 9-inch (3 L) glass baking dish. Generously brush cookies with half of the reserved syrup mixture. Spread with half of the mascarpone cream mixture. Repeat layers. Cover and refrigerate tiramisu for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
To serve, garnish with blueberries and mint.
More Information
Tip: Place leftover egg whites in freezer bag, then label and freeze for up to 1 month for another use, such as angel food cake.
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