Lemon Verbena-Lime Tiramisu

Lemon Verbena-Lime Tiramisu / 30min Dessert -Bruno Albouze-THE REAL DEAL

Lemon Verbena-Lime Tiramisu Recipe

Serves 8.

Bottom Layer
Chopped poached lemons or a mixture of crushed raspberries and strawberry. Top with mascarpone filling.
Second Layer
Ladyfinguer cookies soaked in lemon verbena-lime light syrup.
Third Layer
Strawberries; about a pound (450g), sliced
Raspberries; about a third of a pound (150g), halved.
Fourth Layer
Mascarpone filling.
Mascarpone filling dollops / Tea macha dusting / Strawberries / Rasperries halves dusted with powdered sugar / Poached lemons strips / Lemon verbena greens and flowers or fresh mint.

Lemon Verbena-Lime Light Syrup
1 cup (250g) water
0.4 cup (90g) sugar
Zest from one lime
A few lemon verbena greens.

Bring water, sugar, and zest to a boil. Add lemon verbena greens, turn heat off – cover and let infuse 15 min or best overnight. Drain and set aside.

Mascarpone Filling
1.4 cup (350g) heavy cream; cold infused with one lime zest and a few lemon verbena greens (optional)
12 ounces (350g) mascarpone
3 ea. (150g) eggs, pasteurized if desired
0.6 cup (120g) sugar.

In a chilled mixing bowl, beat together cream, mascarpone, eggs and sugar on medium speed (better beaten slowly) until medium-firm peaks.

Serve the finished tiramisu chilled. It can be kept refrigerated for up to 3 days. Enjoy!

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