Lemon Tiramisu

PREPARATION

• 1 For the lemon cream, place egg whites in the bowl of a stand mixer with whisk attachment. Whisk on HIGH, until soft to medium peaks form. Dissolve jelly crystals in boiling water. If needed, microwave in 30 second intervals until all crystals have dissolved. With the whisk on HIGH, very slowly pour jelly mixture into the fluffy egg whites until all incorporated. If the bowl starts to feel too hot, take a break between pouring (we do not want to “cook” the egg whites). Once all incorporated, whisk meringue on HIGH for 3 minutes, then on LOW for another 3 minutes. Meringue should be glossy and smooth. Transfer to a large bowl.
• 2 Rinse bowl and whisk and return to stand mixer. Add cream, mascarpone and vanilla extract to the bowl and whisk on LOW, gradually increasing to HIGH until medium peaks form and the cream holds its shape on the whisk (about 1-2 minutes). Transfer cream to the bowl with the meringue and gently fold until all incorporated. Cover and keep refrigerated until needed.
• 3 Make lemon jelly by dissolving jelly crystals in boiling water. Once all dissolved, stir in cold water and set aside to cool whilst making lemon syrup.
• 4 In a deep tray or bowl, dissolve jelly crystals for the lemon syrup in boiling water. Add cold water and stir to combine.
• 5 To assemble, dip savoiardi biscuits into the lemon syrup until well hydrated, but without breaking. Place them in tight rows on the base of a large baking dish. Top with half of the lemon cream, spreading all the way to the edges. Repeat this process once more. Cover tiramisu and leave to set in the fridge for at least 15-20 minutes before topping with jelly.
• 6 Remove tiramisu from fridge and place additional savoiardi biscuits on the top, evenly spaced apart (about 4-5 biscuits). Once jelly is cool, but not set, carefully pour over the back of a spoon on top of the tiramisu until jelly is about ¾’s of the way up the sides of the biscuits.
• 7 Return to fridge for a minimum of 3-4 hours before serving. Use a slightly warmed knife to cut tiramisu or keep it traditional and use a large serving spoon to portion out.
• 8 Tips:
  • We used a 2.6 Lt glass serving dish.
  • The number of biscuits you use in each layer will depend on the size of your serving dish. We used 250 g of savoiardi biscuits.