Recipe courtesy of Giada De Laurentiis
Lemon Hazelnut Tiramisu
Total:
6 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate
Total:
6 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Lemon Syrup:
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup water
  • 1/3 cup sugar
Tiramisu:
  • 1 1/2 cups whipping cream
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons sugar
  • 1 (15-ounce) container mascarpone cheese, at room temperature
  • 1/2 cup hazelnut liqueur (recommended: Frangelico)
  • 48 soft or hard ladyfinger cookies
  • 1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts
  • 1 lemon, zested

Directions

For the Lemon Syrup:

In a small saucepan, combine lemon juice, water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.;

For the Tiramisu:

Whip the cream in a large bowl until thick. Add the cinnamon and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks. In another bowl, cream together remaining sugar and mascarpone cheese for 30 seconds. Mix 1/4 of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.

Place the hazelnut liqueur in a small shallow bowl. Dip 16 of the ladyfinger cookies in the hazelnut liqueur and line the bottom of a 13 by 9 by 2-inch serving dish or other decorative serving dish. Spoon any remaining hazelnut liqueur over the dipped cookies. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts.

Place the lemon syrup in a small shallow bowl. Dip 16 of the ladyfinger cookies in the syrup and place on top of the hazelnuts. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 hazelnuts. Dip remaining cookies in remaining syrup and place on top. Spoon any remaining syrup over the dipped cookies. Spread with remaining mascarpone and top with remaining hazelnuts and lemon zest.

Cover and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisu from the refrigerator for 1 hour before serving.

IDEAS YOU'LL LOVE

Kobayashi Dog (Japanese Hot Dog)

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

So Much Pretty Food Here