TART LEMON TIRAMISU
Provided by Valerie Bertinelli
Categories dessert
Time 6h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the mascarpone, lemon curd, sugar and lemon zest in a large bowl and beat with an electric mixer until smooth. In a separate bowl, beat the cream until it holds medium-stiff peaks. Mix a third of the cream into the mascarpone mixture to lighten it, then fold in the remaining cream.
- Stir together the limoncello, lemon juice and 1/4 cup water in a shallow bowl. Working one at a time, quickly dip half of the ladyfingers in the liquid, turning to coat both sides, and arrange in an even layer in an 8-inch glass baking dish. Spread half of the cream mixture over the ladyfingers and smooth evenly. Repeat with the remaining ladyfingers and the rest of the cream. Sprinkle some lemon zest over the top, then cover with plastic wrap and refrigerate at least 6 hours and preferably overnight.
LEMON TIRAMISU
I created this lemon tiramisu to please everyone in my family. It's a cross between cheesecake and tiramisu with a refreshing lemony flavor. Garnish with fresh berries if you have them on hand. -Monica Marolt, Willowick, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat)., Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice., Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 350 calories, Fat 22g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 272mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 6g protein.
LEMON HAZELNUT SQUARES
Categories Nut Dessert Bake Lemon Summer Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 14
Steps:
- For crust:
- Preheat oven to 350°F. Line 8-inch square baking pan with foil; butter foil. Mix flour, sugar and salt in processor. Add butter and nuts and blend until fine meal forms. Press onto bottom of prepared pan. Bake until light brown around edges, about 18 minutes.
- Meanwhile, prepare filling:
- Blend first 6 ingredients in processor.
- Pour filling onto hot crust. Bake until filling begins to brown at edges and is just springy to touch, about 20 minutes. Cool completely in pan on rack.
- Lift foil and dessert from pan. Gently peel foil from edges. Cut dessert into 16 squares. (Can be made 1 day ahead. Wrap tightly; chill.) Sift powdered sugar over squares; serve at room temperature.
LEMON TIRAMISU
This is my "summer Tiramisu" The original recipe uses one packet of sponge fingers, but I use more to get more coverage on this size of tin. I also added the lemon zest and find it is not too tart, you can leave it out of course if you are not sure about it. You don't have to make this in a spring form pan, if you like to scoop it out of a dish, use whatever suits you. I sometimes use trifle sponges or plain cake instead of the sponge fingers. Oh... the lemons are low fat and very healthy!
Provided by PetsRus
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl.
- Set aside so the sugar has time to dissolve.
- Get ready a 9-inch spring form pan; line the bottom with parchment paper.
- In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed.
- Whip the cream also to a soft peak.
- Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
- Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon.
- Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough.
- Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone.
- Level the top using a palette knife, cover and leave in the fridge overnight.
- To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedges.
Nutrition Facts : Calories 268.3, Fat 10, SaturatedFat 5.1, Cholesterol 138.3, Sodium 71.5, Carbohydrate 34.7, Fiber 0.4, Sugar 22.6, Protein 5.4
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