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Cayenne Cafe's citrus tiramisu

Time1 hour
YieldsServes 8 to 12
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Lemon custard

1

In a large, heavy-bottom saucepan, whisk together the flour, sugar, lemon zest and eggs. Whisk in the lemon juice, then the milk. Heat the mixture over medium-high heat and cook, stirring constantly, until the custard thickens (it should coat the back of the spoon). Remove from heat and strain into a bowl set over a bowl of ice water. Stir until cool, then stir in the rum and vanilla. This makes a generous 2 cups of custard. Cover and refrigerate until needed.

Ladyfinger syrup

1

In a large saucepan, combine the water and sugar over high heat. Bring to a boil, then simmer over low heat for 5 minutes. Remove from heat and stir in the rum. Cool completely.

Whipped cream with mascarpone

1

In a large bowl, whip together the cream, mascarpone, sugar and vanilla until firm. This makes 4 cups whipped cream. Cover and refrigerate until needed.

Tiramisu assembly

1

Assemble the first layer of ladyfingers: Dip ladyfingers in syrup, one at a time, and place in a single layer on the bottom of an 8-inch square baking dish (or 10-by-8-inch dish). Cover the layer with half the custard.

2

Repeat with a second layer of ladyfingers, then top with the remaining custard.

3

Form a third and final layer of ladyfingers, then smooth over half of the whipped cream with mascarpone.

4

Refrigerate the tiramisu overnight to allow the flavors to be absorbed and marry. Serve each slice with a drizzle of chocolate sauce and a dollop of the flavored whipped cream, if desired.

Adapted from Cayenne Cafe on Beverly Boulevard.