A few of Italian friends say Lemon Tiramisu is the best summer treat. They also say that it needs obvious limoncello taste instead of lemon. I like tiramisu not using cream, and this is the recipe so far we like the most. My recipe is a half size of the original recipe, and slightly less sugar and more limonchello. I also attach the original recipe written in Italian.
Ingredients
10-12 pieces (about 150g) of ladyfingers
250g of mascarpone
2 eggs
1 large size of lemon *need about 50ml of lemon juice.
80g of white sugar
50ml of limoncello
120ml of hot water
Optional for decoration- pistachio, graded white chocolate
Instruction
1. Prepare the limoncello syrup. I a medium size bowl, pour hot water and sugar and mix well to make sure sugar is completely dissolved. When it becomes warm or cool, add limoncello.
2. Grade lemon zest, and squeeze a lemon to get about 50ml of lemon juice.
3. Separate the egg yolks from the whites and whisk the egg whites with an electric mixer.
4. In a large bowl, whisk the yolks with the remaining sugar adding in several times, with an electric mixer
5. Add mascarpone, lemon zest (leave about a teaspoon aside for decoration) and juice to 3, and mix well again until it is smooth.
5. Add about 2 tablespoons of whisked egg white to 5, and mix well. Gently fold half of the remaining egg white using a spatula. Then add the remaining egg white, and do the same. Do not over mix to keep the air in egg white.
6. Prepare a pan. I always use 9″x5″ loaf pan for this amount. Spread 2 tablespoons of the mixture on the bottom of the pan.
7. Soak the ladyfingers in the syrup of step1 for 1-2 seconds each on each side; then, start placing them on the bottom of a baking dish as you soak them in the bath. Form a layer of ladyfingers and then cover them with a layer of mascarpone and lemon cream. Repeat the operation with a second layer of ladyfingers and then with a second layer of cream.
8.Sprinkle grated lemon zest on a surface and cover and chill it in a fridge overnight.