Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 25 minuti |
Ingredients
| 40 g | potato starch |
| 250 g | Sterilgarda mascarpone |
| 130 g | sugar |
| 4 peel | untreated lemons |
| 40 g | 00 flour |
| 3 | medium eggs |
| to taste | sugar |
| to taste | powdered sugar |
| 150 g | Sterilgarda whipping cream |
| 100 g | water |
| 1 | lemon juice |
| to taste | untreated lemons |
Preparation
- To begin preparing the lemon tiramisu, start by making the ladyfingers. Carefully separate the yolks from the egg whites, weighing 48 g and 93 g respectively. Transfer the yolks to the bowl of a stand mixer, add half the amount of sugar required and start whipping at medium speed.
- As soon as the mixture becomes frothy, add the grated zest of two untreated lemons and continue to work until the mixture is well whipped and aerated. Transfer the beaten egg yolks to a bowl and set aside.
- In the bowl used previously, whip the 93 g of egg whites, adding the remaining part of sugar as soon as they begin to swell slightly. Once the egg whites have been worked, sift the flour and starch into the mixture with the yolks.
- Mix gently with a spatula with movements from the bottom up and, as soon as you obtain a mixture without lumps, add the whipped egg whites, always working with the spatula delicately from top to bottom. Mix gently until you obtain a smooth and frothy mixture, then transfer it to a piping bag equipped with a smooth nozzle.
- Use the piping bag to create sticks about 7 cm long on a baking tray lined with baking paper.
- With these doses you will get about 20 ladyfingers. Sprinkle each stick first with granulated sugar and then with icing sugar.
- Bake the ladyfingers in a static oven preheated to 200° for about 10-12 minutes. Once cooked, remove them from the oven and let them cool completely.
- In the meantime, prepare the cream for the lemon tiramisu. First, transfer the Sterilgarda mascarpone into a bowl and work it with a spatula to soften it and make it creamier.
- In another bowl, whip the Sterilgarda whipping cream together with the sugar until it becomes firm and frothy. At this point, add the Sterilgarda whipped cream with the Sterilgarda mascarpone sugar, a little at a time, and mix gently with a spatula with movements from the bottom up to combine the two compounds without deflating the cream. Finally, add the grated zest of an untreated lemon and mix gently again to evenly distribute the citrus scent.
- Transfer the resulting cream into a disposable pastry bag without a nozzle.
- To prepare the syrup, pour the lemon juice, sugar and water into a bowl and mix everything together.
- At this point, get four jars. Break the ladyfingers, dip them very quickly in the lemon syrup and arrange them in the jar alternating them with the cream.
- Finish with a layer of lemon cream and decorate the surface with grated lemon zest.
Put the biscuits in a mixer. Melt the butter in the microwave or let it melt naturally. Mix the butter and the biscuits and stir until it's blended properly. ...
Social Wall