Meyer Lemon Tiramisu
340kcal
Ingredients
- 1 cup cold heavy cream
- 8 oz mascarpone cheese, at room temperature
- 1/3 cup granulated sugar
- zest of 2 Meyer lemons
- 1/4 cup fresh Meyer lemon juice
- 1 tsp pure vanilla extract
- 24 ladyfinger cookies (savoiardi)
- 3/4 cup brewed chamomile tea, cooled
- powdered sugar, for dusting
- thin Meyer lemon slices, for garnish (optional)
Equipment
- electric mixer
- large mixing bowls
- Rubber spatula
- 8x8-inch baking dish
- fine mesh sieve (for dusting sugar)
Method
- In a large bowl, whip the cold heavy cream using an electric mixer until soft peaks form. Set aside.
- In another bowl, whisk together mascarpone, sugar, lemon zest, lemon juice, and vanilla until smooth.
- Gently fold the whipped cream into the mascarpone mixture until light and fluffy.
- Quickly dip each ladyfinger into cooled chamomile tea for 1–2 seconds per side, then arrange half in the bottom of an 8x8-inch dish.
- Spread half of the lemon mascarpone filling over the ladyfingers and smooth the top.
- Repeat with remaining dipped ladyfingers and the rest of the mascarpone filling.
- Cover and chill for at least 6 hours or overnight to set and develop flavors.
- Dust with powdered sugar and garnish with lemon slices before serving. Serve chilled.
Nutrition
Calories340kcalCarbohydrates28gProtein4gFat22gSaturated Fat12gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol70mgSodium95mgPotassium100mgSugar18gVitamin A900IUVitamin C8mgCalcium100mgIron0.5mg
Notes
Swap chamomile tea with lavender or Earl Grey for variation. Use monk fruit for less sugar. Chill bowl and beaters before whipping cream. Store leftovers in the fridge up to 3 days (do not freeze).