Lemon Hazelnut Tiramisu
by rotts4me
Giada De Laurentiis, 2008
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INGREDIENTS
- LEMON SYRUP:
- 1/4 cup fresh lemon juice, from 1 lemon
- 1/4 cup water
- 1/3 cup sugar
- TIRAMISU:
- 1 1/2 cups whipping cream
- 1/2 teaspoon ground cinnamon
- 5 tablespoons sugar
- 15 ounce mascarpone cheese ; at room temperature
- 1/2 cup hazelnut liqueur ; recommended: Frangelico
- 48 soft or hard ladyfinger cookies
- 1 1/4 cups hazelnuts ; lightly chopped, toasted and skinned
- 1 lemon ; zested
INSTRUCTIONS
LEMON SYRUP:
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.
Whip the cream in a large bowl until thick. 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. Mix 1/4 of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.
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. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts.
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. 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. Spread with remaining mascarpone and top with remaining hazelnuts and lemon zest.
Cover and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisu from the refrigerator for 1 hour before serving.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (871g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 2378 | ||
| Calories from Fat: 2126 (89%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 236.2g | 315 % | |
| Saturated Fat 107g | 535 % | |
| Monounsaturated Fat 89.1g | ||
| Polyunsanturated Fat 14.9g | ||
| Cholesterol 591.1mg | 182 % | |
| Sodium 37449.9mg | 1291 % | |
| Potassium 1461.5mg | 38 % | |
| Total Carbohydrate 48.1g | 14 % | |
| Dietary Fiber 14.9g | 59 % | |
| Sugars, other 33.2g | ||
| Protein 42.4g | 61 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2378
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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