Hello friends, today I’m offering you this wonderful lemon and coconut tiramisu cake to make for any special occasion or simply as comfort food dessert to pamper yourself. The combination of lemon and coconut is truly amazing, and when we add these flavors to a tiramisu, we create something truly delightful. It’s a very quick recipe to prepare; the mascarpone cream is the easiest you can make, and you won’t need to use eggs or whipped cream. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Portions: 7 inch springform pan
- Cuisine: Italian
Ingredients for the Lemon and Coconut Tiramisu Cake
- 18 oz mascarpone
- 1/4 cup shredded coconut
- 1 1/4 cups Lemon Spread (Or lemon curd)
- Homemade lemon curd recipe (If you can't find lemon spread)
- 3 packages of ladyfingers
- Limoncello syrup for desserts
- Coconut pralines like Raffaello
- Lemon zest and grated peel
- 1/4 cup granulated sugar
- 1 cup cup water
- 1/4 cup limoncello
Tools
- 1 Springform Pan 7 inch
- 2 Bowls
- Parchment paper
- Electric whisks
- 1 Piping bag
- 1 Plain nozzle
Steps for the Lemon and Coconut Tiramisu Cake
To make this lemon and coconut tiramisu cake, first prepare the cream in advance. It’s a very quick cream that you can make with cherries. In a large bowl, pour well-chilled mascarpone from the fridge along with the lemon spread and shredded coconut, and whip for a few minutes with the help of electric whisks until you get a fluffy and thick mixture. If you can’t find lemon spread, you can use lemon curd with my recipe at the following link https://blog.giallozafferano.it/rosly/ricetta-lemon-curd-crema-al-limone-anglosassone/. If you find the cream not sweet enough after tasting, you can add powdered sugar. Place the obtained cream in a piping bag fitted with a plain nozzle and place it in the fridge to set for 30 minutes.
First, make the limoncello syrup. In a saucepan, combine water and sugar over heat. Once the sugar is completely dissolved, turn off the heat, add the limoncello, and let it cool completely. Line a 7-inch springform pan with parchment paper on the base and cut some ladyfingers into 3 equal parts, then start using the rounded ends. Dip the pieces of ladyfinger quickly into the limoncello syrup, without leaving them immersed too long in the liquid.
Place the soaked ladyfingers on the bottom of the mold, starting from the outside to create a border. Proceed like this to fill the mold, including the central part, using whole ladyfingers, i.e., the central pieces of the previously cut ladyfingers. Retrieve the piping bag from the fridge and start creating dollops of cream starting from the outside, side by side, until all the ladyfingers are covered. Create another layer of limoncello-moistened ladyfingers in the same previous manner, and finish with more cream dollops as done before. Let the pan rest in the fridge for 5-6 hours.
After the resting hours, take the pan from the fridge and gently remove the springform, placing the cake on a serving plate. Decorate the entire surface with lemon zest, grated lemon, and coconut pralines, and serve.
And here it is ready. I hope you like this latest recipe of mine, until next time friends.
STORAGE, TIPS AND NOTES
The lemon tiramisu cake can also be made in advance and kept in the fridge for 2 days.
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