| Category: | Desserts | |
| Style: | Italian | |
| Special Consideration: | Quick and Easy | |
| Servings: | 4 |
Description:
"The classic italian dessert tiramisu is traditionally flavoured with coffee. In this version lemon zest and lime are used to create a tangy creamy treat" - James Martin
I got this recipe from the BBC Food website, and James Martin is the chef who created this dish for a Ready Steady Cook session. I've tried this tiramisu several times and never failed. Mind you, I'm really clumsy at making cakes and such, but this recipe always works for me!
Ingredients:
2 x 250g/8¾oz tubs mascarpone cheese
100ml/3fl oz double cream
4 tbsp caster sugar
3 lemons, zest and juice
8 boudoir or amaretti biscuits
For the lemon syrup:
2 lemons, juice only
2 tbsp sugar
toasted almonds, to decorate
Directions:
1. Put the syrup ingredients in a small pan with 200ml/7fl oz of water, bring to the boil, stirring until the sugar is dissolved. Turn off the heat and allow to cool.
2. Lay the biscuits in the bottom of a serving dish or divide between 4 glasses. Pour over the lemon syrup.
3. Whip together the mascarpone, cream, sugar, lemon zest and juice.
4. Top the biscuits with a layer of lemon cream.
5. Leave to chill in the fridge.
6. Just before serving, scatter with toasted almonds.
"The classic italian dessert tiramisu is traditionally flavoured with coffee. In this version lemon zest and lime are used to create a tangy creamy treat" - James Martin
I got this recipe from the BBC Food website, and James Martin is the chef who created this dish for a Ready Steady Cook session. I've tried this tiramisu several times and never failed. Mind you, I'm really clumsy at making cakes and such, but this recipe always works for me!
Ingredients:
2 x 250g/8¾oz tubs mascarpone cheese
100ml/3fl oz double cream
4 tbsp caster sugar
3 lemons, zest and juice
8 boudoir or amaretti biscuits
For the lemon syrup:
2 lemons, juice only
2 tbsp sugar
toasted almonds, to decorate
Directions:
1. Put the syrup ingredients in a small pan with 200ml/7fl oz of water, bring to the boil, stirring until the sugar is dissolved. Turn off the heat and allow to cool.
2. Lay the biscuits in the bottom of a serving dish or divide between 4 glasses. Pour over the lemon syrup.
3. Whip together the mascarpone, cream, sugar, lemon zest and juice.
4. Top the biscuits with a layer of lemon cream.
5. Leave to chill in the fridge.
6. Just before serving, scatter with toasted almonds.
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