I should be suggesting throwing away the mince pies and relinquishing the family size box of Quality Street chocolates. It is the new year after all a time when everyone seems to be embarking on some sort of diet or detox. No cutting back here though so I can’t very well advocating something I am not doing. January in the northern hemisphere is dark and depressing enough without getting rid of guilty pleasures as well. The only thing I am trying to limit this month is my red wine consumption.
The finished tiramisu drizzled with melted chocolate
So in the spirit of a January minus the austerity this is a recipe for tiramisu which I discovered on my visit to Umbria this year. Traditional Italians may frown because this is tiramisu flavoured with lemon rather than coffee. I do love coffee but not really in desserts. I prefer the two to be separate so this version of tiramisu has a lovely citrus tang from the lemons used rather than the bitterness of coffee.
One layer complete
500g mascarpone cheese
5 eggs separated
5 tbsp rum
5 tbsp caster sugar
7 lemons juiced and the zest of 1 lemon
500g lady finger biscuits
200g cocoa powder
Layering on the lady finger biscuits
1. Add pinch of salt to the egg whites and whisk into soft peaks.
2. In a separate bowl add the sugar, rum and lemon zest to the egg yolks and whisk, then add the mascarpone and whisk further until the mixture has a creamy consistency.
3. Fold the egg whites into the mascarpone mixture gently.
4. Mix the lemon juice with 500ml of water and brush a large, shallow dish with some of the mixture. Dip the biscuits quickly into the lemon juice mixture one at a time, don’t let them soak in the mixture as it is better the biscuits are too dry than too wet.
5. Arrange a layer of the biscuits along the bottom of the dish, then spread one third of the mascarpone mixture over the top of the biscuits and then finish with one third of the cocoa powder sprinkled over the top.
6. Repeat twice to create three layers.
7. Refrigerate for at least three hours before serving (or leave overnight).
Tiramisu ready to go in the fridge