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.
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
- Combine 6 egg yolks, 2 tbsp coffee, sugar, and cognac into large bowl and beat 3 minutes.
- Add Mascarpone cheese and beat 5 minutes until smooth.
- 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).
- Gently fold into the Mascarpone mixture.
- Quickly dip lady fingers into coffee and lay out into a baking dish. Pour half the mixture over, and repeat the steps.
- Dust with cocoa powder and refrigerate for at least 8 hours before serving.