Raspberry and Lemon Tiramisu (An Adaptation) My own recipe!
Raspberry and Lemon Tiramisu (An Adaptation) My own recipe!

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, raspberry and lemon tiramisu (an adaptation) my own recipe!. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Raspberry and Lemon Tiramisu (An Adaptation) My own recipe! is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Raspberry and Lemon Tiramisu (An Adaptation) My own recipe! is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have raspberry and lemon tiramisu (an adaptation) my own recipe! using 19 ingredients and 28 steps. Here is how you cook that.

The ingredients needed to make Raspberry and Lemon Tiramisu (An Adaptation) My own recipe!:
  1. Take For the lemon cake
  2. Take 100 grams stork Margirine
  3. Make ready 100 grams caster sugar
  4. Take 2 medium eggs
  5. Make ready 110 grams Self-Raising flour
  6. Get 2 zest of lemon
  7. Get 1/2 juice of lemon
  8. Prepare filling
  9. Prepare 250 grams Marscapone cheese
  10. Prepare 150 ml whipping cream
  11. Get 3 tbsp icing sugar
  12. Take 1/2 juice of lemon
  13. Make ready candied lemon peel
  14. Take 3 lemon peel cut into strips
  15. Take 50 grams sugar
  16. Take 350 ml water
  17. Make ready Topping and centre
  18. Get 1 pints raspberries
  19. Prepare 1 1/2 tsp icing sugar
Instructions to make Raspberry and Lemon Tiramisu (An Adaptation) My own recipe!:
  1. Pre heat your oven to gas mark 4.
  2. Start by lineing a small cake tin with butter and them greaseproof paper. You can just use butter but it is reliable if you use greasproof paper.
  3. cream together the margirine and caster sugar in a bowl.
  4. In a separate bowl crack two eggs. The reason for not putting both eggs straight into the main bowl is because we dont know if the eggs are bad or not. So just to be sure it is better of craking eggs in seperate bowls.
  5. Add each egg at a time to the creamed mixture and whisk to form a creamy mix.
  6. At this stage add the lemon zest and juice.
  7. Fold in the flour. Make sure it has been sifted through. Also, put the flour in the bowl in three stages.
  8. If you feel your mix has become very thick add a tablespoon of milk to keep it smooth.
  9. Pour the cake mix into the pan and bake at Gas mark 4 for about 15-20 minutes.
  10. While your cake is baking we can start on the filling.
  11. Pour 150ml of whipping cream into a bowl and whisk with an electric beater or hand whisk for just until the cream is firm and has peaks. Be sure not to over whisk as it is very easy to do this.
  12. Once the cream has whisked add a teaspoon of sifted icing sugar and fold together. leaving the fridge to chill.
  13. Cheak your cake is baking okay and poke a tooth pick in it. If you are ahead squedual and yiu kbow the caks is not ready, carry onto step 14.
  14. Take the marscapone cheese and whisk for about 30 seconds so it is creamy. make sure the marscapone cheese is at room temp.
  15. Take a spatula and fold in 2 tablespoons of icing sugar as well as the lemon juice.
  16. fold in the whipping cream and chill in fridge until needed.
  17. Cheak your cake and if ready, take out if pan and put on a chopping board.
  18. Take a medium sized glass and cut into the cake. You should get about 3 circles.
  19. leave these circles on a cooling rack until needed.
  20. take a small pan and and add about 300ml of tap water and leave to boil on high speed. Add your lemon peel once it starts to boil
  21. after about 5 minutes add another 50ml of water and add 25g of sugar. Stir with a woodem spoon until the sugar has desolved.
  22. in the mean time take about 9-10 raspberries and chop finely. leave 9 raspberrys whole and make a coulis out of the rest.
  23. add the remaining sugar and stir. leave to strain in a small bowl with a sift in it.
  24. take your filling mix out of the fridge and put into a pipeing bag.
  25. take the chopped raspberries and put abiut a teaspoon at the bottom of 3 glasses. Then pipe a little but of filling until you reach about 1/2 way up.
  26. then take a peice of cake and layer it in to the glasses.
  27. pipe more cream and finish with 3 raspberries of top, and some candied lemon peel.
  28. Serve with the coulis dripping on the top of the glass.

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