Ingredients
- 1/2 cup fresh lemon juice (2 to 3 large lemons)
- 2/3 cup sugar
- 1/2 cup hazelnut liqueur such as frangelico
- 1/2 cup fresh lemon juice (2 to 3 large lemons)
- 2/3 cup sugar
- 1/2 cup hazelnut liqueur such as frangelico
- 1/2 cup toasted and skinned hazelnuts
- 2 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 5 tablespoon sugar
- 1 pound mascarpone cheese, at room temperature
- 48 pound crisp italian ladyfingers or savoiardi cookies
Preparation
Baking Directions:
For the lemon syrupIn 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.
For the tiramisuIn a food processor or blender, pulse the hazelnuts until finely chopped.
Add the lemon zest and pulse once to combine.
Set aside.
Whip the 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.
Using a rubber spatula, fold in the remaining whipped cream.
Set aside.
Pour the lemon 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.
