Recipes
Lemon Tirami Su
Pairs Well With
Serves 8
Ingredients
Lemon Syrup:
1/4 c sugar; 1 medium lemon; 3 T dark rum; 2 T vodka
Lemon Curd:
3-4 medium lemons; 3/4 c sugar; 2 t cornstarch; 4 eggs; Salt; 4 T softened butter
Cream Layer:
3 eggs; 7 T sugar; 1 pound Mascarpone (link); 1/4 whipping cream
Assembly: 1 package (7-8 ounces) dry ladyfingers
Preparation
Note: If you are not comfortable serving a dessert with raw eggs please be aware this one has them as part of the recipe.
For the syrup mix the sugar and 1 cup water in a small nonreactive saucepan. Cover and heat to simmering, stirring several times to be sure the sugar dissolves. Cover and cook over low heat for 5 minutes. Strip off the lemon zest with a sharp knife, add zest to the pan, cover and set aside until the syrup cools. (Reserve lemon for other uses). Stir in rum and vodka, strain the syrup and discard the lemon zest.
For the lemon curd, finely grate the zest of two lemon into a large, heavy nonreactive saucepan. Stir in sugar and cornstarch. Squeeze and add 2/3 cup lemon juice, then whisk in the eggs and 1/8 teaspoon salt. Add the butter and whisk the mixture over low heat until it thickens to a pudding-like consistency, about 6 minutes. Transfer lemon curd to heatproof bowl and cover with plastic wrap directly touching the surface; cool.
For the cream layer, separate the eggs. Whip the whites to soft peaks and gradually add 3 tablespoons of sugar, whipping until the whites reach firm peaks; set aside. Whisk the mascarpone with the egg yolks, remaining 1/4 cup sugar and cream. Continue to whisk until smooth. Fold the mascarpone mixture thoroughly into the beaten egg whites.
To assemble the pudding, dip ladyfingers into the syrup and use them to snugly line the bottom of an 8 cup baking or gratin dish. (Snap off pieces of ladyfingers to make them fit as necessary) Spread half of the lemon curd over the ladyfingers, top with half the mascarpone mixture. Repeat dipping and layering ladyfingers ( reserve remainder for garnish). Spread remaining lemon curd over the ladyfingers and top with mascarpone. Refrigerate for 30 minutes.
Put remaining ladyfingers into a food processor fitted with metal blade and process to crumbs. Sprinkle crumbs over the top of pudding, cover and refrigerate overnight.
