Tiramisù al limone - Ricetta Siciliana

Lemon Tiramisù - Sicilian recipe

🕐 Preparation time: 30 min
🕰 Cooking time: 2 min
🧏🏻 Doses: for 4 people

250 gr savoiardi biscuits
1 teaspoon of powdered sugar
Grated peel of 1 lemon
2 yolks
40 g Lemon juice 
40 gr Granulated sugar 
Grated peel of 1 lemon
250 gr Cold mascarpone from the fridge 
200 gr Cold whipping cream from the fridge
2/3 Tablespoons of powdered sugar
2 cups of water
1 Tablespoon of granulated sugar
Whole peel of 1 lemon
2 Tablespoons of limoncello

🧑‍🍳 Preparation:
Limoncello bath
Heat the water in a saucepan with the sugar and the whole peel of 1 lemon, heat over the heat until the sugar has dissolved.
Turn off flavored with limoncello.
Set aside and let it cool completely.
After 10 minutes put it in the fridge.

Lemon custard
In a small saucepan, whisk the eggs with the sugar and the grated lemon peel, until you obtain a frothy and very thick mixture.
Place on low heat and begin to stir with a hand whisk.
When it has boiled, gradually add the filtered lemon juice.
Always stir with the whisk and raise the heat slightly to medium until you obtain a compact lemon cream.
Transfer immediately to a plate and leave to cool.
Tiramisu cream with lemon
Mix the mascarpone with a spatula, add the cold lemon cream, mix well and finally incorporate the whipped cream until stiff, with slow movements from bottom to top.
At this point, add 2-3 tablespoons of icing sugar. The quantity depends on the taste and the cream used. so do not hesitate to taste and evaluate for yourself!
Keep the cream in the fridge until use.
Assemble the lemon tiramisu
Dip the ladyfingers back and forth in the limoncello syrup and arrange them all side by side in a baking dish. Cut to size those that are to be inserted at the sides or edges. Sprinkle with grated lemon peel:Add a layer of cream. you can do it either with a pastry bag and a smooth or flower nozzle or with a spoon.
Place a new layer of soaked ladyfingers covering the entire surface.
Complete with a final grated lemon peel and a final layer of lemon tiramisu cream.
Place the dessert in the fridge for at least 1 hour before enjoying it and in the meantime, make the candied zests with the leftover peel.
Cut them finely and toss them in a pan with 1 tablespoon of sugar.
Let cool completely before decorating.
The Tiramisu is ready to be served and must be kept in the fridge.

Back to the blog