Ingredients
Equipment
Method
Ladyfingers
- Spread ladyfingers mixture over a baking tray lined with greased parchment or baking mat. Bake as suggested in the recipe.
Mascarpone Filling
- In a chilled mixing bowl, beat together the heavy cream, mascarpone, eggs and sugar on medium speed until medium-firm peaks.
Montage
- Humidify pan with water and line mold with plastic wrap. Slice sponge lengthwise in 3 equal portions. Spread one-third of the mascarpone filling in the pan. Top with the first sponge, and soak it heavily with the coffee punch. Add more filling, chocolate pearls and dust cocoa powder. Cover with the second layer of sponge. Soak with coffee punch and lemon spread, the remaining mascarpone filling, cocoa powder, and the last ladyfinger sponge. Soak with more coffee punch. Refrigerator tiramisu overnight.
Unmolding
- Flip the chilled tiramisu cake onto a rectangular plater, and remove the plastic. Grate some milk chocolate and dust with cocoa powder. Add some lemon zest – Buon Appetito!
Storage
- Tiramisu cake can be kept refrigerated for up to 48 hours. Avoid freezing temperature.