Lemon Hazelnut Tiramisu

Lemon Hazelnut Tiramisu
Lemon Hazelnut Tiramisu requires approximately 6 hours and 30 minutes from start to finish. This recipe serves 8. One portion of this dish contains around 14g of protein, 57g of fat, and a total of 843 calories. This recipe is typical of Mediterranean cuisine. If you have lemon juice, sugar, lightly and skinned hazelnuts, and a few other ingredients on hand, you can make it.

Instructions

1
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.;
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2
Whip the cream in a large bowl until thick.
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3
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.
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4
Mix 1/4 of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.
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5
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.
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6
Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts.
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7
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.
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8
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.
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9
Spread with remaining mascarpone and top with remaining hazelnuts and lemon zest.
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10
Cover and refrigerate for at least 6 hours or preferably overnight.
11
Remove the tiramisu from the refrigerator for 1 hour before serving.

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Antinori Badian a Passignano Chianti Classico Gran Selezione. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 60 dollars per bottle.
Antinori Badia a Passignano Chianti Classico Gran Selezione
Antinori Badia a Passignano Chianti Classico Gran Selezione
An intense ruby red in color, the wine shows aromas both of fruit and the typical sensations of oak, which fuse harmonically and offer as well balsamic and graphite notes on the nose. The palate is rich, with supple and balanced tannins along with the vibrant freshness typical of Sangiovese. The finish and aftertaste are of notable persistence and repeat the notes of berry fruit first felt on the nose.
DifficultyExpert
Ready In6 hrs, 30 m.
Servings8
Health Score7
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