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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, raspberry and lemon tiramisu (an adaptation) my own recipe!. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Raspberry and Lemon Tiramisu (An Adaptation) My own recipe! is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Raspberry and Lemon Tiramisu (An Adaptation) My own recipe! is something which I have loved my whole life.

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

The ingredients needed to make Raspberry and Lemon Tiramisu (An Adaptation) My own recipe!:
  1. Make ready For the lemon cake
  2. Prepare stork Margirine
  3. Prepare caster sugar
  4. Make ready eggs
  5. Get Self-Raising flour
  6. Prepare zest of lemon
  7. Get juice of lemon
  8. Prepare filling
  9. Get Marscapone cheese
  10. Make ready whipping cream
  11. Make ready icing sugar
  12. Take juice of lemon
  13. Prepare candied lemon peel
  14. Get lemon peel cut into strips
  15. Take sugar
  16. Take water
  17. Take Topping and centre
  18. Prepare raspberries
  19. Get 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.

So that’s going to wrap this up with this exceptional food raspberry and lemon tiramisu (an adaptation) my own recipe! recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!