I was on a mission, or a conquest. I wanted to make and eat a delicious tiramisu. But what do you do when you don’t like or drink coffee and cannot enjoy this world renown italian dessert in its original version?
I was well decided to give it a try and bought half a kilo of mascarpone from my Italian grocer. The previous times I had bought mascarpone, I went nowhere close to a tiramisu. I just kept using that mascarpone for other things, often radically different. That way I discovered that mascarpone makes a great cake icing: the taste is light (much lighter than butter cream), a bit tangy, and in terms of practicality, it is super easy to spread. If you want to know more, follow this link.
Back to my tiramisu tale (yes, we are getting there). Since I was not going to convert to coffee overnight (I did try a couple times without much success), I browsed through a number of recipes to get a bit of background to the dessert and made up my mind: it was going to be a lemon curd tiramisu!
Here it is!
The execution is super simple, no need to be a great cook, so get some mascarpone and some savoiardi (sponge fingers) and get going!
There is room for changes to adapt to taste. Tiramisu recipes, even the coffee version, are very versatile. I ended up also doing a small coffee tiramisu for my husband who loooooves that dessert and his coffee!
A few tips:
- Tiramisu recipes also contain cream, the ratio can be adapted if you don’t have exactly the right amount;
- You may use alcohol or not. If not, you will need a sugar syrup to soak your biscuits in. I make 1/2 L to a litre at the time and keep it in a glass bottle. Alternatively you can find some ready made versions in some deli or specialised shops.
- Do not forget the almonds, they make the tiramisu by bringing this added crunch and taste.
My lemon curd tiramisu, the concept:
The recipe can be found on its own page (lemon curd tiramisu). Here below is the concept:
