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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!


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  1. Mix together the lemon juice
  2. Brandy and 2 oz of the sugar in a shallow bowl
  3. Set aside so the sugar has time to dissolve
  4. Get ready a 9-inch spring form pan
  5. Line the bottom with parchment paper
  6. In a very clean bowl
  7. Using clean beaters whisk the egg whites until they form soft peaks
  8. Start on a slow
  9. Gradually on a higher speed
  10. Whip the cream also to a soft peak
  11. Beat together the remaining sugar
  12. Mascarpone
  13. Lemon curd
  14. Egg yolks and the lemon zest
  15. Then you fold the cream in the mascarpone mixture
  16. Followed by the egg whites using a metal spoon
  17. Stir the lemon / brandy mix and dip the fingers in
  18. Line the bottom of the dish with them
  19. Sprinkle some extra liquid over the biscuits
  20. You will usually have enough
  21. Spoon half of the mascarpone mix over the biscuits
  22. Dip remaining fingers and arrange on the top
  23. Sprinkle again with brandy lemon juice if you have some left
  24. Followed by the rest of the mascarpone
  25. Level the top using a palette knife
  26. Cover and leave in the fridge overnight
  27. To serve
  28. If using
  29. Sprinkle the lemon / sugar mix over the top
  30. Remove from the tin place on a serving plate and cut in wedges

Step 12

Total Time in Minute 50

Ingredients Count 10

cooking lemon tiramisu

See More Relate Photo



Juice and zest of


Caster sugar

Sponge cake fingers

Mascarpone cheese

Lemon curd




Zest of

Demerara sugar

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