tmedia
Main content

https://www.lifestylefood.com.au/recipes/11851/lemonmisu

LifestyleFOOD.com.au

Lemon-misu

This is a really refreshing dessert - kind of like a cross between a Lemon Delicious and a Tiramisu. Apparently all the rage in Venice so I thought I'd give it a stab by tweaking my Tiramisu recipe - and it was gorgeous!

Ingredients

  • 1 large pack of Savoiardi (Sponge Fingers)

  • 1/3 cup Limoncello (Lemon flavoured liqueur)

  • 2/3 cup water

  • 500g Mascarpone

  • 4 Eggs - separated

  • 2 Tbsp Icing Sugar

  • 1 tspn Vanilla

  • 2 Tbsp Caster Sugar

  • LEMON BUTTER:

  • 4 Eggs

  • 3/4 cup Sugar

  • 1/2 cup Lemon Juice

  • 2 tsp Lemon Rind

  • 125g cold Butter - chopped into cubes

  • Extra grated Lemon rind to garnish

Method

  • 1.

    Lemon Butter Spread:

  • 2.

    Whisk eggs and sugar in a heatproof bowl over simmering water for a few minutes til sugar is dissolved.

  • 3.

    Add the lemon juice, lemon rind and butter and keep whisking for another 15 - 20 mins.

  • 4.

    Mixture will gradually become thicker - it will be ready when it has the wobblyconsistency of a semi set custard.

  • 5.

    Put into a glass container and refrigerate for a few hours til it sets abit.

  • 6.

    Mascarpone filling:

  • 7.

    In a large bowl, mix the mascarpone, icing sugar, vanilla and egg yolks til smooth - use a spoon NOT an electric mixer or it will separate.

  • 8.

    Whip egg whites til soft peaks form.

  • 9.

    Add caster sugar gradually.

  • 10.

    Mix 1/3 of egg whites into cheese mix then fold the rest in

  • 11.

    Assembly:

  • 12.

    In a large square or rectangular dish, put a thin layer of the mascarpone mix on the bottom

  • 13.

    Combine the water and Limoncello in a shallow bowl and dip savoiardi in, squeezing gently if they get too sodden.

  • 14.

    Arrange a layer of these on the mascarpone.

  • 15.

    Spread 1/2 the Lemon filling onto the savoiardi.

  • 16.

    Top with more mascarpone and keep layering the same way, ending with the mascarpone on top.

  • 17.

    Sprinkle the extra lemon rind over and refrigerate several hours or overnight for best results

Notes

Make sure you DON'T use an electric mixer when beating the mascarpone mix - I've done this before and it will separate. It's till edible but it won't be a smooth cream.
This can also be made using Grand Marnier and orange juice/peel etc

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by CASA E CUCINAReport
I have my own version of this which all my friends love..completely different though. I like your recipe is it one of your favourite desserts?