Lemon Pistachio Tiramisu

Name: Lemon Pistachio Tiramisu
Ingredients: 8.8 oz ladyfingers (about 250 g); 1 cup mascarpone (about 250 g); 1 cup heavy whipping cream (about 250 ml); 2 egg yolks; 3 tablespoons sugar (about 40 g); 2 3/4 tablespoons lemon juice (about 40 ml); Zest of 1 lemon, grated; 3 tablespoons unsalted butter (about 40 g); For the syrup; 1/4 cup water (about 60 ml); 1/4 cup sugar (about 50 g); Zest of 1 lemon; 1/3 cup limoncello (about 80 ml); Pistachios

Alessandra Olivieri @cook_6121482

Lemon Pistachio Tiramisu

Alessandra Olivieri @cook_6121482

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Ingredients

8.8 ozladyfingers (about 250 g)
1 cupmascarpone (about 250 g)
1 cupheavy whipping cream (about 250 ml)
2egg yolks
3 tablespoonssugar (about 40 g)
2 3/4 tablespoonslemon juice (about 40 ml)
Zest of 1 lemon, grated
3 tablespoonsunsalted butter (about 40 g)
For the syrup
1/4 cupwater (about 60 ml)
1/4 cupsugar (about 50 g)
Zest of 1 lemon
1/3 cuplimoncello (about 80 ml)
Pistachios

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Steps

1

Make the lemon cream: Grate the lemon zest and let it infuse in the lemon juice for 20 minutes. Beat the egg yolks with the sugar.
2

Strain the lemon juice and add it to the yolks. Cook for 5 minutes, then remove from heat and stir in the butter.
3

Let the lemon cream cool in the refrigerator for 30 minutes, covered with plastic wrap.
4

Prepare the limoncello syrup: Boil the water with the sugar and lemon zest for 1 minute. Let cool, then add the limoncello.
5

In a bowl, combine the mascarpone with the lemon cream and the whipped heavy cream.
6

Spread a layer of cream in a baking dish. Dip the ladyfingers in the syrup and arrange them over the cream. Add another layer of cream and sprinkle with chopped pistachios.
7

Add another layer of ladyfingers, more cream, and finish with pistachios.
8

Refrigerate for at least two hours before serving.