{"id":832,"date":"2022-10-17T13:56:29","date_gmt":"2022-10-17T12:56:29","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=832"},"modified":"2022-10-17T13:56:29","modified_gmt":"2022-10-17T12:56:29","slug":"lemon-tiramisu","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/832","title":{"rendered":"Lemon Tiramisu"},"content":{"rendered":"\n

Zesty tiramisu with homemade limoncello and lemon syrup. No cooking required.<\/p>Gennaro Contaldo<\/cite><\/blockquote>\n\n\n\n

(From https:\/\/www.bbc.co.uk\/food\/recipes\/lemon_tiramisu_02864<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the limoncello<\/h3>\n\n\n\n
  • 500ml\/18 fl oz\u00a0vodka<\/li>
  • 3\u00a0lemons, rinds only (white pith removed)<\/li>
  • 300g\/10\u00bd oz\u00a0caster sugar<\/li><\/ul>\n\n\n\n

    For the lemon syrup<\/h3>\n\n\n\n
    • 1 unwaxed\u00a0lemon, juice and rind (white pith removed)<\/li>
    • 50g\/1\u00be oz\u00a0caster sugar<\/li><\/ul>\n\n\n\n

      For the lemon tiramisu<\/h3>\n\n\n\n
      • 2 free range\u00a0eggs, yolks and whites separated<\/li>
      • 80g\/3 oz\u00a0caster sugar<\/li>
      • 250g\/9 oz\u00a0mascarpone<\/li>
      • 2 tbsp limoncello (see method above for homemade)<\/li>
      • 1 unwaxed\u00a0lemon, zest only<\/li>
      • 200g\/7 oz savoiardi\u00a0biscuits<\/li><\/ul>\n\n\n\n

        Method<\/h2>\n\n\n\n

        For the limoncello<\/h3>\n\n\n\n

        To make the limoncello, place the vodka and lemon rind into a large sealable glass bottle or jar and leave to steep for a week. After a week, make a syrup by placing the sugar and water into a saucepan and bringing to the boil. Allow to simmer until all the sugar has dissolved, then remove from the heat and allow to cool. Add this to your steeped lemon peel and vodka and leave for at least one more week.<\/p>\n\n\n\n

        For the lemon syrup<\/h3>\n\n\n\n

        To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml\/3\u00bd fl oz water. Simmer over a medium heat for 3\u20134 minutes until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and leave to cool. Remove the lemon rind, finely chop and set aside.<\/p>\n\n\n\n

        For the tiramisu<\/h3>\n\n\n\n
        • To make the tiramisu, whisk the egg yolks and sugar together until light and creamy. Add the mascarpone and continue to whisk. Stir in the limoncello and lemon zest.<\/li>
        • Whisk the egg whites in a clean bowl until stiff, then fold them into the mascarpone mixture until combined.<\/li>
        • Spread a little of the creamy mascarpone mixture on the base of a serving dish. One by one, quickly dip the biscuits in the lemon syrup and place them in the dish to form a layer. Top with more mascarpone and continue the process, forming layers of biscuit and mascarpone until the ingredients have been used, ending with a layer of the mascarpone.<\/li>
        • To finish, sprinkle the finely chopped lemon rind on top and place in the fridge until required.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"

          Zesty tiramisu with homemade limoncello and lemon syrup. No cooking required. Gennaro Contaldo<\/p>\n","protected":false},"author":2,"featured_media":833,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[12,24,39],"class_list":["post-832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-dessert","tag-italian","tag-lemon"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=832"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/832\/revisions"}],"predecessor-version":[{"id":834,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/832\/revisions\/834"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/833"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}