A flavorful recipe for lemon tiramisu. Perfect enjoyed with a hot cup of coffee.
2ozfinely choppedwhite chocolate
1tbspfinely gratedlemon rind
24ladyfinger cookies,4 inch
In small saucepan, stir together 1/2 cup each of the sugar, lemon juice and water over medium heat until dissolved, about 5 minutes. Set aside.
In large bowl, whisk together egg yolks, flour and remaining sugar; set aside.
In heavy saucepan, heat milk over medium heat just until bubbles appear around edge; whisk half into egg yolk mixture. Whisk back into milk in pan; cook, stirring, until boiling and thickened enough to coat back of spoon, about 10 minutes.
Add butter and white chocolate; stir until melted. Strain through fine sieve into bowl. Add lemon rind and remaining lemon juice; stir until blended and smooth. Place plastic wrap directly on surface of custard; refrigerate until cold, about 2 hours.
In bowl, whip cream. Place mascarpone in large bowl; whisk in custard. Fold in whipped cream.
Arrange half of the ladyfinger cookies in a 13- x 9-inch glass baking dish. Generously brush cookies with half of the reserved syrup mixture. Spread with half of the mascarpone cream mixture. Repeat layers. Cover and refrigerate tiramisu for 4 hours.