Tiramisu lovers will surely appreciate the non-standard the note that chef Jada de gave to this delicious dessert Laurentis. Thanks to the impregnation of biscuit in the liquor Frangelico the usual coffee flavor of tiramisu was replaced by the same warm and deep nutty flavor, complemented by a refreshing lemon. Lay out Savoyardi cookies in layers, soaked in walnut liquor, and part – in lemon syrup, alternating with the most delicate cheese cream and chopped hazelnuts. Put in the refrigerator and don’t rush to get, despite his seductive appearance. After all, the longer tiramisu infuse, the more delicate will be its taste and texture layers harmoniously combined into a single whole. Share with friends: 
Time: 40 min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Tiramisu
- 48 sticks of soft or hard Savoyard
- 1.5 tbsp. whipping cream
- 0.5 tsp ground cinnamon
- 5 tbsp. l Sahara
- 1 pack (422 gr.) Mascarpone cheese, room temperature
- 0.5 tbsp. nut liqueur (recommended: Frangelico)
- 1 and 1/4 Art. lightly chopped (approximately 150 gr.) fried and peeled hazelnuts
- Zest of 1 lemon
Lemon syrup
- 1/4 Art. lemon juice (from 1 lemon)
- 1/4 Art. water
- 1/3 Art. Sahara
Recipes with similar ingredients: biscuit cookies, cheese mascarpone, hazelnuts, liquor, lemon juice, syrup, cream, cinnamon
Recipe preparation:
- Lemon syrup: mix lemon in a small saucepan juice, water and sugar and put on medium heat. Bring to boil, reduce heat and simmer for 2 minutes, stirring occasionally until sugar dissolves. Take off pan from the stove and let the syrup cool.
- Tiramisu: in a large bowl, whip the cream until thickened. Add cinnamon and 2 tbsp. l sugar and continue to beat until soft peaks. In another bowl, beat the remaining sugar for 30 seconds. and mascarpone cheese. Stir 1/4 of the whipped cream into the mascarpone. Then use a silicone spatula to mix the remaining whipped cream.
- Pour walnut liquor into a small shallow bowl. Dip in him 16 sticks of savoyardi and lay them on the bottom of the serving dish size 22x32x5 cm. Pour the remaining liquor in the bowl into the bowl. biscuit. Put 1/3 of mascarpone cream on cookies. From above sprinkle 1/3 hazelnuts.
- Pour lemon syrup into a small shallow bowl. Dip in him 16 sticks of savoyard and put them on top on a hazelnut. Lay out 1/3 mascarpone cream on cookies. Sprinkle 1/3 of hazelnuts on top. Dip the remaining cookies in the remaining syrup and place on top. Pour the remaining syrup onto a cookie. Spread the rest cream and sprinkle with the remaining hazelnuts and lemon zest.
- Cover and refrigerate for at least 6 hours or, preferably at night. Take tiramisu from the refrigerator for 1 hour before serving.
