Best Villa Marias Lemon Tiramisu Recipes

TIRAMISU YULE LOG

Steps:

• Make cake:
• Heat oven to 350°F with rack in middle. Butter pan and line bottom and sides with 1 sheet of parchment paper. Butter paper and dust with additional flour, knocking out excess.
• Beat together yolks, vanilla, and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale and mixture forms a ribbon that takes 2 seconds to dissolve when beaters are lifted, 5 to 8 minutes in a stand mixer or 8 to 12 minutes with a handheld. Sift half of flour over yolks and fold it in gently but thoroughly, then sift and fold in remaining flour.
• Beat whites with salt and cream of tartar in a large metal bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 2 tablespoons sugar, 1/2 tablespoon at a time, and continue to beat until whites just hold stiff peaks.
• Fold 1/4 of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
• Stir 1/2 cup batter into melted butter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly. Spread batter evenly in sheet pan and rap once on counter to help eliminate air bubbles.
• Bake until top of cake springs back when gently pressed with finger, 7 to 10 minutes.
• Sift top of hot cake evenly with confectioners' sugar and cover cake with a clean kitchen towel (not terry cloth) followed by a baking sheet. Holding sheet and cake pan together with oven mitts, flip cake onto cloth on baking sheet. Carefully peel off and discard parchment paper.
• With a long side nearest you and using towel as an aid, roll up cake in towel, jelly-roll style, keeping it wrapped in towel. Cool cake completely, seam-side down in towel, on a rack.
• Make espresso syrup:
• Bring espresso and sugar to a boil in a small saucepan, stirring until sugar dissolves, then boil until reduced to a scant 1/4 cup. Remove pan from heat and stir in Cognac, then cool to room temperature.
• Make filling:
• Slowly mix mascarpone, sugar, cinnamon, and Cognac in a large bowl with an electric mixer until combined. If mixture is very loose after adding sugar, beat mixture briefly to thicken slightly (see Cooks' notes).
• Beat heavy cream in another bowl with same beaters at medium speed until it just holds stiff peaks. Fold whipped cream into mascarpone mixture.
• Make ganache:
• Put chopped chocolate in a large bowl. Heat cream in a small saucepan over medium heat until it just comes to a boil, then pour over chocolate and let stand 3 minutes. Stir slowly with a whisk until smooth. If bits of chocolate remain unmelted, set bowl over a pan of barely simmering water and heat, stirring gently, until completely smooth, and remove from pan. Stir in corn syrup. Chill, stirring a couple of times, until it thickens to an easily spreadable consistency, about 15 to 20 minutes.
• Assemble yule log:
• Gently unroll cooled cake on a baking sheet, keeping it on towel, then arrange baking sheet so that long side of cake that was inside roll is nearest to you. Brush all of cooled espresso syrup all over surface of cake. Spread filling with offset spatula evenly over cake, leaving a 1/2-inch border all around. Starting from long side nearest you, roll up cake without towel, leaving it seam-side down on baking sheet. Gently brush off any excess confectioners' sugar.
• Cut a 1 1/2-inch-long diagonal slice from each end of roll and reserve. Transfer cake, using 2 metal slotted spatulas as aids, seam-side down on platter. Using ganache as "glue," attach end pieces, diagonal sides down, on top and side of log to resemble branches.
• Spread ganache all over roll and branches with offset spatula, making it resemble tree bark (see Cooks' notes).
• Arrange a few meringue mushrooms, if using, around Yule log, and very lightly sift a little cocoa over log and mushrooms first, followed by a little confectioners' sugar to resemble a light dusting of snow.

TART LEMON TIRAMISU

Steps:

• Put the mascarpone, lemon curd, sugar and lemon zest in a large bowl and beat with an electric mixer until smooth. In a separate bowl, beat the cream until it holds medium-stiff peaks. Mix a third of the cream into the mascarpone mixture to lighten it, then fold in the remaining cream.
• Stir together the limoncello, lemon juice and 1/4 cup water in a shallow bowl. Working one at a time, quickly dip half of the ladyfingers in the liquid, turning to coat both sides, and arrange in an even layer in an 8-inch glass baking dish. Spread half of the cream mixture over the ladyfingers and smooth evenly. Repeat with the remaining ladyfingers and the rest of the cream. Sprinkle some lemon zest over the top, then cover with plastic wrap and refrigerate at least 6 hours and preferably overnight.

LEMON TIRAMISU

Steps:

• Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat)., Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice., Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.

LEMON HAZELNUT TIRAMISU

Steps:

• In a small saucepan, combine lemon juice, water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.;
• Whip the cream in a large bowl until thick. Add the cinnamon and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks. In another bowl, cream together remaining sugar and mascarpone cheese for 30 seconds. Mix 1/4 of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.
• Place the hazelnut liqueur in a small shallow bowl. Dip 16 of the ladyfinger cookies in the hazelnut liqueur and line the bottom of a 13 by 9 by 2-inch serving dish or other decorative serving dish. Spoon any remaining hazelnut liqueur over the dipped cookies. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts.
• Place the lemon syrup in a small shallow bowl. Dip 16 of the ladyfinger cookies in the syrup and place on top of the hazelnuts. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 hazelnuts. Dip remaining cookies in remaining syrup and place on top. Spoon any remaining syrup over the dipped cookies. Spread with remaining mascarpone and top with remaining hazelnuts and lemon zest.
• Cover and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisu from the refrigerator for 1 hour before serving.