Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

READ OUR SHIPPING TIMES HERE TO GET YOUR ORDER FOR THE HOLIDAYS

Photo Credit: Elizabeth Newman

Lemon Hazelnut Tiramisu

Only the mascarpone and the ladyfingers in this lemony dessert give a nod to a traditional tiramisu, but my California spin on this beloved dessert is just as addictive. I think lemon makes everything taste a bit lighter (so I can eat more without feeling weighed down!), and the hazelnuts add a delicate flavor and lots of crunch. So while no one will mistake this for the original, I promise it will make anyone you serve it to very, very happy. (From Giada at Home)
star

Lemon Hazelnut Tiramisu

Servings

30

Prep Time

30 minutes

Cook Time

5 minutes

Calories

353

Author:

Giada De Laurentiis

Image of Lemon Hazelnut Tiramisu

Ingredients

    For the Lemon Hazelnut Syrup:

  • 1/2 cup fresh lemon juice (from 2 to 3 lemons)

  • 2/3 cup sugar

  • 1/2 cup hazelnut liqueur (such as Frangelico)

  • For the Tiramisu:

  • 1/2 cup toasted and skinned hazelnuts
  • Grated zest of 1 lemon
  • 2 cups heavy cream
  • 1/2 teaspoon ground cinnamon

  • 5 tablespoons sugar
  • 1 pound mascarpone cheese (at room)
  • temperature
  • 48 crisp Italian ladyfingers or Savoiardi cookies

Instructions

  1. For the lemon-hazelnut syrup: in a small saucepan, combine the lemon juice, 1/2 cup water, and the sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Stir in the hazelnut liqueur.

  2. For the tiramisu: in a food processor or blender, pulse the hazelnuts until finely chopped (but not a paste). Add the lemon zest and pulse once to combine. Set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy 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, beat together the remaining 3 tablespoons sugar and the mascarpone cheese for 30 seconds. Mix one-quarter of the whipped cream into the mascarpone mixture. Using a rubber spatula, fold in the remaining whipped cream. Set aside.
  4. Pour the lemon-hazelnut syrup into a small, shallow bowl. Dip 16 of the ladyfinger cookies in the syrup. Line the bottom of a 13 x 9 x 2-inch serving dish or other decorative serving dish with the dipped cookies, trimming the cookies, as necessary, to form an even layer. Spread one-third of the mascarpone mixture over the cookies. Sprinkle with one-third of the hazelnut mixture.
  5. Form 2 more identical layers, each consisting of 16 dipped ladyfinger cookies and ending with a layer of the mascarpone mixture sprinkled with the hazelnut mixture. Cover and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisu from the refrigerator at least 1 hour before serving.

Nutrition

Nutrition

Nutrition Serving Size
30
per serving
Calories
353
Amount/Serving % Daily Value
Carbs
37 grams
Protein
3 grams
Fat
21 grams
Saturated Fat
10 grams
Cholestrol
56 milligrams
Sodium
150 milligrams
Fiber
1 grams
Sugar
20 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
vegetarian

1 comment

  • Author's avatar image
    Pam Borup Lohse

    If I use the Savoiardi cookies what brand would you recommend?

Please sign in or create an account to review or comment on recipes.