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LEMON TIRAMISU

In the Southern Hemisphere, spring has arrived and soon it will be summer. This dessert is perfect for a hot summer day, in fact perfect all year round as so delicious. Many of us have had the ever popular tiramisu but this one is light and lemony and we urge you to give it a whirl.

Serves 8 – 10

375ml fresh cream
250g mascarpone cheese
250g cream cheese
60ml condensed milk
55g castor sugar (80ml)
3 lemons, zest and juice (grate the lemon rind, no white pith)
250ml citron (lemon) syrup*
250g sponge fingers or Savoiardi biscuits (about 45 biscuits)
To decorate: grated lemon rind and lemons slices and/or toasted almonds

Whip cream until soft peaks form, then blend in the mascarpone cheese, cream cheese, condensed milk, castor sugar and zest and juice of 3 lemons.
Dip the biscuits in the lemon (citron) juice. (see below). Layer the biscuits and the lemon cheese mixture alternately in a large rectangular dish, or break up the biscuits and place at the bottom of individual serving dishes. Top with tiramisu mixture.
Refrigerate overnight or for a few hours before serving.
Decorate with grated lemon rind, lemon slices and/or toasted almonds.

Tip: This dessert freezes well for 2 months.

*If you can’t buy Citron Syrup, then use the following:
100g granulated sugar (130ml)
Zest and juice of 2 lemons
250ml water

Place all ingredients into a large glass bowl; bring to the boil, cooking in microwave on 100% power for 5 minutes. Stir until sugar has dissolved. Remove from microwave oven and allow to cool before using.

VARIATIONS:
Replace mascarpone cheese with cream cheese
Use orange rind and orange syrup instead of lemon rind and lemon syrup. Decorate with orange rind and chopped pecan nuts

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.