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For the Base:
Sponge fingers (ladyfingers): 300 g (11 oz)
Milk: 200 ml (6.8 fl oz)
For the Cream:
Eggs: 2 large
Sugar: 100 g (3.5 oz)
Lemon: 1 (juice and zest)
Starch: 50 g (1.8 oz)
Milk: 500 ml (17 fl oz)
White chocolate: 100 g (3.5 oz), chopped
Steps to Make Lemon White Chocolate Tiramisu
Step 1: Prepare the Lemon Cream
In a medium bowl, whisk the eggs and sugar until smooth and pale.
Add the lemon juice, lemon zest, and starch to the mixture. Whisk well to combine.
In a saucepan, heat the milk over medium heat until it just begins to steam (do not boil). Slowly pour the warm milk into the egg mixture, whisking continuously to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. This should take about 5-7 minutes.
Remove from heat and stir in the chopped white chocolate. Mix until the chocolate has melted completely and the cream is smooth.
Let the cream cool to room temperature, then cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for 1-2 hours to set.
Step 2: Soak the Sponge Fingers
Pour the milk into a shallow dish.
Dip each sponge finger briefly in the milk, ensuring they are soaked but not overly soggy. Set them aside.
Step 3: Assemble the Tiramisu
In a rectangular dish (approximately 9×13 inches), layer the soaked sponge fingers to create the base layer.
Spread half of the chilled lemon cream evenly over the sponge fingers.
Add another layer of soaked sponge fingers on top of the cream.
Spread the remaining lemon cream evenly over the second layer of sponge fingers.
Step 4: Chill and Set
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the dessert to firm up.
Step 5: Garnish and Serve
Just before serving, grate some additional white chocolate on top for garnish or sprinkle with a light dusting of lemon zest.
Serve chilled and enjoy!
Prep Time
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