Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Lemon – Mastiha Tiramisu

Lemon – Mastiha Tiramisu


2 1/2 cups water
1 cup sugar
3-4 slices of lemon
1/4 cup mastiha liqueur (choose a sweet brand of Mastiha as some are strong and not fit for this dessert)
juice of 1/2 lemon

Lemon cream filling
5 large eggs, separated
2 – 8 0z. packages of cream cheese
3/4 to 1 cup icing sugar
1 – 8 oz. container of Mascarpone cheese
1 or 2 shots of mastiha liqueur
zest of 1 lemon
juice of 1/2 lemon

For Assembly
36-40 Savoiardi lady finger cookies

For topping
zest of 1 lemon
12-15 café style cream wafers, roughly chopped

  1. First make the syrup by adding the water, sugar, lemon slices in a pot and bring to a boil. Then reduce to a simmer for cook for another 6 minutes. Remove from the heat, add the lemon juice and mastiha liqueur and reserve.
  2. In a large bowl, add the egg yolks, cream cheese and Mascarpone, icing sugar and a good splash of mastiha liqueur with the lemon zest and mix until creamed together. In another bowl (ensure its very clean) add lemon juice, egg whites and beat until stiff peaks have formed. Quickly yet gently fold the cream cheese mixture into the whipped egg whites.
  3. Dip both sides of the cookies into the syrup and lay a layer in the bottom of an approx 8 X 15″ casserole of Pyrex dish. Ensure the cookies are arranged in tight, straight rows. Now spread a layer of cream filling over the cookies and spread evenly with a spatula. Repeat by laying another layer of dipped cookies followed by another smoothed-out layer of cream mixture. Place in the fridge (covered) overnight to set.
  4. The next day, uncover just before serving and roughly chop the cream wafers then strip the zest off of 1 lemon and spread over the entire Tiramisu. Serve cool or room temperature.

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