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Tiramisù with Lemon Cream

COOK: no coook recipe
SERVING: 4 people
AUTHOR: Matilde Vicenzi
LEVEL: Medium

Vicenzovo Ladyfingers


300 g Savoiardo  Vicenzovo Ladyfingers

400 g Mascarpone cheese

200g heavy cream

4 lemons

200 ml  water

150 g sugar


For your best Tiramisù yet, make sure you take your mascarpone cheese out of the fridge 30 minutes before starting your preparation.

Start off by making a lemon-infused mascarpone cream: get a bowl and fluff up the mascarpone cheese and half of the lemon juice with a spatula.

In another bowl mix fresh heavy cream and sugar and start beating them with an electric mixer.

When your mixture gets fluffy and airy, add in your mascarpone cheese, blending from the top down.

When the mixture feels homogeneous, grate the lemon zest and combine it with the mascarpone cream: this will give to your cream a very delicious lemony flavor!

Pour the mixture in a pastry bag with no nozzle and chill it in the fridge.

Now, dear friends, we can pour the sugar and water in a bowl, microwave them for 1 minute or until the sugar is fully dissolved, in order to obtain a syrup. Let it cool and add the remaining lemon juice.

You can now start assembling your single-serve Tiramisù. With your pastry bag, create a cream layer on the base of a jar or a cup, quickly soak one Vicenzovo ladyfinger in the syrup and lay it over the cream. Keep alternating soaked Vicenzovo ladyfingers and cream until your containers are full.
Chill in the fridge or serve straight away

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