Lemon Tiramisu
4 ounces water
½ cup of sugar
1 ½ ounces of lemon juice
7 large egg yolks
7 tablespoons of sugar
1 lb mascarpone cheese
1 teaspoon of lemon extract
9 ladyfingers (savoiardi cookies), cut into vertical halves
Lemon zest for garnish
6 martini glasses or other small glasses
Bring water and ½ cup of sugar to a boil to make a simple syrup. Set aside to cool. Add in lemon juice. In a separate bowl, add egg yolks and remaining sugar and mix with electric mixer on high speed for approximately 4 minutes, or until very thick and light yellow. Lower speed. Add mascarpone and lemon extract and whisk until smooth.
Quickly dip ladyfingers, one at a time, into lemon simple syrup. Place wet cookie on bottom of glass and cover with a dollop of mascarpone mixture. Repeat, with wet cookie and another dollop of mascarpone mixture. Insert an un-dipped cookie on side of glass. Repeat process with remaining glasses. Set in refrigerator for a minimum of 2 hours. Before serving, top with lemon zest.
Larry’s tips: Adult version, substitute lemon simple syrup with limoncello. Don’t over soak ladyfingers. If you want to make this dessert the day before serving, cover with plastic wrap and add side cookie and lemon zest just before serving.
Serves 6