Lemon Basil Tiramisu
Lemon Basil Tiramisu
Category
Sweet
Servings/Yield
10
Author
Helen Park
I love tiramisu and can never get enough of it. Lemon and basil-filled Luberon syrup bring a sweet floral quality to this caffeine free treat to complement a seafood holiday feast or an afternoon with sunlight and sipping tea with pinkies out.
Ingredients
Make 10 paper thin slices
Zest the remaining lemons with a fine zester
Then juice the lemons for the sections below.
½ cup sugar
2 cup water
-
1 tsp Luberon blend
-
Pinch fine sea salt
¼ cup lemon juice
½ cup water
2 Tbsp sugar
¼ cup lemon juice
10 paper thin slices of lemon, seeds removed
Basil leaves for garnish, small ones preferred
4 egg yolks
½ cup sugar, divided
2 Tbsp lemon zest
8 oz mascarpone
1 ½ cups heavy cream
-
Pinch of salt
24 lady fingers
Using 2 large lemons
Lemon Basil Syrup – make ahead up to 3 days
For the garnish – make ahead up to 3 days
Tiramisu
Directions
LEMON BASIL SYRUP:
Bring the sugar, water, Luberon, and salt to boil and stir to dissolve the sugar.
Allow the syrup to cool to room temperate and add the fresh lemon juice. The longer the syrup sits the more flavor it develops so try to make this part to chill overnight, up to 3 days in advance.
Strain the syrup when ready to start dipping lady fingers.
GARNISH:
In a microwave safe container (8” x 6” works well) heat the water and sugar until hot enough to dissolve the sugar, about one minute.
Add in the lemon slices and fresh lemon juice and continue microwaving, covered with plastic or a lid, checking one minute at a time until the lemon slices turn translucent. You want the slices to be almost in a single layer and submerged in liquid. You can jiggle them around in the container if they need to be separate but do not stir as they will be fragile.
Leave to chill at least overnight, up to 3 days in advance.
TIRAMISU:
Whisk the egg yolks and ¼ cup of sugar together until the sugar is dissolved, the mixture is pale in color, and the mixture holds a ribbon when lifting out the whisk.
Mix in the lemon zest and mascarpone to combine well. Mascarpone can be finicky so it is better to start with it chilled but not ice cold so it is a little softer. Give it a quick mix prior to adding it to the egg yolks.
In a separate bowl, whip the heavy cream with the remaining ¼ cup of sugar and a pinch of salt to medium stiff peaks and fold into the eggs and mascarpone.
When the syrup is ready, dip each lady finger quickly and line them into an 8”x 8” baking dish in an even layer – sugared side down.
Spread half of the lemon cream mixture into the pan on top of the soaked lady fingers. Even out the surface in preparation for the next layer.
Dip the remaining half of lady fingers in the lemon basil syrup and lay them into the dish – again sugared side down.
Spread the rest of the lemon mascarpone mixture into the pan on top of the soaked lady fingers, evening out the surface.
Cover and refrigerate overnight (up to 3 days) to allow the tiramisu to set.
Serve chilled garnish with drained lemon slices and small basil leaves.
