0 (0)


Cayenne Cafe's citrus tiramisu

Cayenne Cafe's citrus tiramisu
Anne Cusack / Los Angeles Times

Dear SOS: I just got home from our neighborhood restaurant, Cayenne Cafe, on Beverly Boulevard. We go there a lot, as it is close by, the food is always good and the staff is very friendly. We never usually get ... Read more

Total time: 1 hour, plus chilling time | Serves 8 to 12

Lemon custard

  • 2 tablespoons flour
  • 3/4 cup sugar
  • Zest of 1 lemon
  • 3 eggs
  • Juice of 3 lemons
  • 1 1/2 cups milk
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract

Step 1In 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

  • 3 cups water
  • 2 tablespoons sugar
  • 2 teaspoons rum

Step 1In 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 pint whipping cream
  • 4 ounces mascarpone
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Step 1In 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 1/2 packages ladyfingers (about 3 dozen)
  • Ladyfinger syrup
  • Lemon custard
  • Whipped cream with mascarpone
  • Chocolate sauce, if desired, for garnish

Step 1Assemble 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.

Step 2Repeat with a second layer of ladyfingers, then top with the remaining custard.

Step 3Form a third and final layer of ladyfingers, then smooth over half of the whipped cream with mascarpone.

Step 4Refrigerate 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.

Note: Adapted from Cayenne Cafe on Beverly Boulevard.


Rockfish soup with fennel and potatoes
Rockfish soup with fennel and potatoes

Basic Parisian macarons
Basic Parisian macarons

Three-bean and hominy chili
Three-bean and hominy chili

Marinated shaved apples with spiced apple granite
Marinated shaved apples with spiced apple granite

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Roasted winter strawberries with ice cream
Chocolate chiffon cake with chocolate glaze
Challah kugel with dried cherries and almonds
Mango coconut upside-down cake