Lemon Tiramisu Cups is the ultimate Chrismas tiramisu. A recipe for a fresh, mouthwatering lemon dessert perfect for the best way to end a meal with friends or to treat yourself to a satisfying snack when the heat rages.
Ingredients:
- 350g (about 24-26) savoiardi (ladyfingers)
- 300g (about 1 1/4 cups) mascarpone cheese
- 200g (about 3/4 cup) Greek yogurt
- 3 large eggs
- 2 1/2 lemons (zested and juiced)
- 180g (about 3/4 cup + 1 tablespoon) sugar
- 250ml (about 1 cup) water
How to prepare Lemon Tiramisu Cups:
- Prepare the syrup: pour the water into a saucepan and heat it together with 60 g of sugar. Once the sugar has dissolved, add the juice of half a lemon.
- Prepare the cream: separate the yolks from the egg whites and whip the latter to stiff peaks with an electric beater.
- In a separate bowl, process the yolks with the remaining sugar until the mixture is puffy and clear.
- Also add the mascarpone and Greek yogurt, the juice of the two lemons and the grated zest of half a lemon. Work the mixture with electric whips.
- Add the stiffly beaten egg whites to this mixture, stirring with a spoon from the bottom to the top to avoid disassembling them.
- Pour the syrup into a wide, flat container and quickly dip the ladyfingers. Arrange them as you go in an even layer on the bottom of a baking pan.
- Cover the ladyfingers with a layer of mascarpone cream and Greek yogurt and repeat the layers until all the ingredients are used up. Finish with a layer of cream.
- Cover the baking dish with plastic wrap and let rest in the refrigerator for at least 4 hours, preferably overnight.
Bon Appetit!
