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)
Lemon Hazelnut Tiramisu
For the Lemon Hazelnut Syrup:
- 1 ‚ÅÑ2 cup fresh lemon juice from 2 to 3 lemons
- 2 ‚ÅÑ3 cup sugar
- 1 ‚ÅÑ2 cup hazelnut liqueur such as Frangelico
For the Tiramisu:
- 1 ‚ÅÑ2 cup toasted and skinned hazelnuts
- Grated zest of 1 lemon
- 2 cups heavy cream
- 1 ‚ÅÑ2 teaspoon ground cinnamon
- 5 tablespoons sugar
- 1 pound mascarpone cheese at room
- 48 crisp Italian ladyfingers or Savoiardi cookies
- For the lemon-hazelnut syrup: in a small saucepan, combine the lemon juice, 1‚ÅÑ2 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.
- 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.
- 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.
- 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.
- 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.