Lemon Poppyseed Tiramisu

I’m a huge fan of anything lemon flavored, and after making two tiramisus around Christmas/New Years, I had a brilliant idea – how about I alter the recipe and make a lemon tiramisu instead?

I finally did a couple days ago after work.

It’s pretty simple, as you really only need to change a few things:

  • I used lemon liquer instead of brandy/cognac.
  • I dipped the lady fingers in a slightly sweetened lemon juice & water mix instead of coffee.
  • I topped the tiramisu with poppy seeds instead of cocoa powder.
  • I added in fresh grated lemon rind from a whole lemon to the cream.

The result is absolutely delicious. I squeezed fresh lemon juice on top of my individual slice to give it more of a sour kick and it’s seriously so good.

Here’s the original recipe for those of you who are interested.

Ingredients

6 eggs, separated
~6 cups coffee, cooled
16 oz mascarpone cheese
1 cup sugar (I usually use 3/4)
1/4-1/3 cognac or brandy
1 package lady fingers
cocoa powder for dusting

Directions

  1. Combine 6 egg yolks, 2 tbsp coffee, sugar, and cognac into large bowl and beat 3 minutes.
  2. Add Mascarpone cheese and beat 5 minutes until smooth.
  3. In another bowl, combine 6 egg whites and 1/4 teaspoon sugar. Beat until stiff peaks form (and you can turn the bowl upside down and it won’t fall out).
  4. Gently fold into the Mascarpone mixture.
  5. Quickly dip lady fingers into coffee and lay out into a baking dish. Pour half the mixture over, and repeat the steps.
  6. Dust with cocoa powder and refrigerate for at least 8 hours before serving.

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