Best Villa Marias Lemon Tiramisu Recipes

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LEMON TIRAMISU



Lemon Tiramisu image

I created this lemon tiramisu to please everyone in my family. It's a cross between cheesecake and tiramisu with a refreshing lemony flavor. Garnish with fresh berries if you have them on hand. -Monica Marolt, Willowick, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 9

1 carton (8 ounces) mascarpone cheese
1 package (8 ounces) cream cheese, softened
1 package (3.4 ounces) instant lemon pudding mix
1 cup 2% milk
1 teaspoon lemon extract
2/3 cup lemon juice
3 tablespoons sugar
24 crisp ladyfinger cookies
2 teaspoons grated lemon zest

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.

Nutrition Facts : Calories 350 calories, Fat 22g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 272mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 6g protein.

TIRAMISU



Tiramisu image

Provided by Food Network

Categories     dessert

Time 3h35m

Yield 8 to 12 servings

Number Of Ingredients 15

6 eggs, separated
1/4 cup sugar, plus 1/4 cup
1 cup cake flour, sifted
Melted butter, for brushing pan
6 egg yolks
1 cup sugar
1/4 cup Marsala
1/4 cup brandy
2 pounds mascarpone cheese
1 cup espresso, hot
3 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup grated bittersweet chocolate

Steps:

  • Ladyfingers:
  • Preheat oven to 350 degrees F.
  • Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
  • In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture. Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray. Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed. This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
  • Mascarpone Cream:
  • In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon). Remove from the double-boiler and cool mixture over ice bath, until room temperature. Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated. Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
  • Espresso Syrup:
  • Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
  • Assembly: Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble. spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger. Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate. Cover mold and refrigerate at least 2 hours before serving.

TART LEMON TIRAMISU



Tart Lemon Tiramisu image

Provided by Valerie Bertinelli

Categories     dessert

Time 6h25m

Yield 6 to 8 servings

Number Of Ingredients 8

16 ounces mascarpone
One 11- to 12-ounce jar lemon curd
1/2 cup sugar
2 teaspoons finely grated lemon zest, plus more for sprinkling
3/4 cups heavy cream
3/4 cup limoncello
1 tablespoon lemon juice
One 7-ounce package ladyfingers, such as Savoiardi

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 HAZELNUT TIRAMISU



Lemon Hazelnut Tiramisu image

Provided by Giada De Laurentiis

Categories     dessert

Time 6h30m

Yield 8 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice (from 1 lemon)
1/4 cup water
1/3 cup sugar
1 1/2 cups whipping cream
1/2 teaspoon ground cinnamon
5 tablespoons sugar
1 (15-ounce) container mascarpone cheese, at room temperature
1/2 cup hazelnut liqueur (recommended: Frangelico)
48 soft or hard ladyfinger cookies
1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts
1 lemon, zested

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.

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