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Lemon lover's rejoice! Here's the perfect
'tiramisu' just for you!
Lemon Mascarpone
Tiramisu
- 1/4 cup fresh lemon juice
1/2 cup plus 3 tablespoons confectioners' (powdered) sugar -
divided use
1/4 to 1/3 cup cream sherry or 1 1/2 teaspoons sherry extract,
optional
2 (3-ounce) packages soft ladyfingers
1 cup whipping cream
8 ounces Wisconsin Mascarpone Cheese
1 teaspoon pure vanilla extract
1 (10 to 11 1/4-ounce) jar lemon curd
1/2 cup lemon yogurt, preferably whole milk
- Combine lemon juice and 3 tablespoons
confectioners' sugar in small bowl. Stir to dissolve sugar. Add
sherry, if desired.
- Reserve three (doubled) lady fingers for
garnish.
- Brush bottom of 8-inch square glass dish
lightly with lemon juice mixture; place one layer of split ladyfingers,
cut side up, over bottom of dish. Brush with half of lemon juice
mixture.
- In large mixer bowl, beat cream until
soft peaks form. Beat in 1/4 cup of remaining confectioners'
sugar; set aside.
- Place cheese in mixer bowl, stir until
softened. Gradually beat in remaining 1/4 cup confectioners'
sugar and vanilla. Beat just until light and fluffy.
- Fold whipped cream into cheese mixture
with rubber spatula; set aside.
- Beat lemon curd and yogurt on medium speed
of electric mixer until blended.
- Spread half of lemon curd mixture over
ladyfingers; top with half of cheese mixture. Place another layer
of ladyfingers, cut side up over cheese mixture. Brush with remaining
lemon juice mixture. Layer with remaining lemon curd and cheese
mixtures.
- Place reserved ladyfingers in food processor
or blender; process to fine crumbs and sprinkle over tiramisu.
- Cover and chill at least 6 hours.
Makes 6 to 8 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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