Lemon Fluff Tiramisu
Lemon Fluff Tiramisu layers ladyfingers with a lemon cream cheese filling, candied lemon peel, and Fiori di Sicilia.
Calories per serving: 369kcal
Ingredients
~~ -- Filling -- ~~
- 8 ounces (226.8 g) Cream cheese
- ¼ cup (50 g) Sugar
- 1 tablespoon (0.99 tablespoon) Lemon juice, freshly squeezed
- ½ ml (0.5 ml) *Fiore di Sicilia
- 4 ounce (113.4 g) Whipping cream
- 3 tablespoon (2.96 tablespoon) *Candied lemon peel
~~ -- Dipping Liquid -- ~~
- 2 tablespoon (1.97 tablespoon) Lemon juice, freshly squeezed
- ½ cup (118.29 ml) Simple Syrup
~~ -- Assembly -- ~~
- 18 (18) Savoiardi, Lady Fingers
- 1 teaspoon (0.99 teaspoon) *Candied lemon peel
- 1 tablespoon (0.99 tablespoon) Rind from lemon, fresh
- 1 teaspoon (0.99 teaspoon) Lemon zest, freshly zested
Instructions
- Gather Ingredients
Filling
- Let the cream cheese sit at room temperature until it is soft. Put the cream cheese in the bowl of the mixer, and beat it until it is smooth. Add the lemon juice and fiore di Sicilia. Beat for about 30 seconds. Add the sugar and beat until the sugar is well incorporated. Start adding the cream, beating the entire time. Beat until it thickens. Add the candied lemon peel and beat until soft peaks form.
Dipping Liquid
- Mix lemon with the simple syrup in a shallow bowl. A pasta bowl works very well for this.
Assembly
- Dip each biscuit briefly and put 6 on a plate. Spoon some of the cream mixture on the cookies.
- Dip another six cookies for another layer.
- Top that layer with more cream filling.
- Dip the last bisquits and lay them on top of the filling.
- Generously put the last of the cream filling on top.
- Decorate the top with lemon rind, zest and candied lemon peel.
- Refrigerate the dessert at least one hour before serving.
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