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Yuzu is all the rage these days. We can't talk though, because we are head over heels for our Sodaly Yuzu Lemon. In fact, we're SO head over heels we got our go-to recipe crafter, George Eats, to whip up a Sodaly-inspired recipe for Yuzu Lemon Tiramisu. YUM.
YUZU LEMON CURD
INGREDIENTS
110 g (1/2 cup) caster or white sugar
Yuzu zest, if you have it (optional)
150ml pure yuzu juice (no additives)
125 ml (1/2 cup) melted coconut oil (125ml melted coconut oil weighs 125g)
4 extra large eggs (45-55g per egg, weighed out of shell)
METHOD
Place the sugar and yuzu zest (if you have any, if you are using store bought yuzu juice proceed to the next step) in a medium heat proof bowl. Use your fingers to rub the yuzu zest into the sugar.
Set the bowl over a small saucepan 1/4 filled with water over a low heat. Ensure the water won’t touch the bowl.
Add the remaining ingredients and whisk to combine. It will take a few minutes for them to come together. Once they do, continue whisking for 5-10 minutes, or until the curd has thickened and coats the back of a spoon. As soon as it does, remove it from the heat. If you’re cautious, you can plunge the bowl base into an ice or cold water bath to stop the curd from cooking.
If you hear the water bubbling at any point during cooking, turn the heat down. Slow and slow creates a lovely thick curd.
Cover the curd with plastic wrap, flush to the curd itself so it doesn’t develop a skin. Place in the fridge and allow to cool completely (if you’re not using it straight away) before decanting into a clean, airtight container. Use it within a week or freeze it to preserve it for longer.
If you find your curd has little white lumps (cooked egg white) simply pass it through a fine mesh sieve once the curd is cool.
YUZU LEMON TIRAMISU
INGREDIENTS
For the savoiardi dipping mixture:
125ml (1/2 cup) limoncello
20-40ml (1-2 tablespoons) yuzu juice or lemon juice
25g curd (taken from the batch of yuzu curd)
For the mascarpone mixture:
2 extra large eggs, separated (45-55g per egg, weighed out of shell)
110g (1/2 cup) caster sugar (divided into 70g and 40g)
500g firm mascarpone, used cold and straight from the fridge
To finish:
1 batch yuzu curd (above)
18-28 gluten free savoiardi (1 batch of my gluten free savoiardi recipe makes about 35)
METHOD
To prepare the yuzu tiramisu elements:
Prepare the curd as per the instructions. I prefer to make mine the night before so that it is fully chilled. A hot or warm curd will melt the whipped mascarpone and make a mess of the tiramisu.
Prepare the savoiardi, if you are making them from scratch. Allow them to cool completely.
To make the dipping mixture; whisk together the limoncello, lemon juice and curd in a shallow bowl (this makes it easier to dip the savoiardi later). Set aside.
Carefully separate the egg whites and yolks into clean bowls, ensuring no egg yolk or grease touches the egg whites.
Place the egg whites in the bowl of your stand mixer or in a medium mixing bowl that is scrupulously clean. Use the whisk attachment or a hand beater to whip the eggs until they are fluffy. Gradually add the 70g bowl of caster sugar and continue beating until stiff peaks form. You should be able to tip the bowl upside down without any slippage at all.
Transfer the whipped egg whites to a medium mixing bowl and set aside. Clean as much egg white out of the whipping bowl as you can.
Place the egg yolks and remaining sugar into the bowl of your stand mixer or in a small-medium mixing bowl. Use the whisk attachment or a hand beater to whip the mixture for 2-5 minutes or until the mixture looks creamy and is a pale orange or yellow colour (this depends on the colour of your egg whites).
Add the cold mascarpone to the egg yolk mixture with the mixer on low. Allow to incorporate and scrape down the bowl to ensure all the egg yolk mixture is mixed in.
Take the bowl of mascarpone and egg yolk over to the bowl of whipped egg whites. Gently fold the whipped egg whites into the mascarpone mixture using a silicon spatula. The aim is to completely combine the two without knocking all the air out of the egg whites. The egg whites are what makes the tiramisu light and airy, so go gently for best results.
To assemble:
Spread a thin layer of the mascarpone mixture on the bottom of your serving dish. This will sturdy the savoiardi and make it easier to assemble.
Dip each savoiardi into the limoncello mixture until you can feel it soften. This takes longer with a cold liquid, so leave them in there a little longer than you do with a coffee based tiramisu. Flip each savoiardi over so both sides absorb the liquid.
Arrange the savoiardi as you wish – you can pack them tightly or leave a little room between each. Personally, I prefer less savoiardi in this tiramisu, but do what you prefer.
Once the first layer of savoiardi are in place, dollop about 1/3 – ½ the yuzu curd over the top. Spread it out as you dollop because it can be tricky to spread over soft savoiardi. Do your best to create a layer of yuzu curd.
Spread half the remaining whipped mascarpone mixture gently over the top. Spread it right to the edges to ensure everything is coated and sitting in a flat layer.
Repeat the process with the next layer of savoiardi. Spread the remaining whipped mascarpone mixture over the top of the savoiardi.
If your mixture is feeling a bit soft, place the tiramisu in the fridge or freezer for 10-15 minutes. Once it is firmer, gently dollop the remaining yuzu curd over the top of the mascarpone mixture. Use an offset spatula to very gently spread the yuzu curd evenly over the top of the Tiramisu. It can take a bit of patience to ensure you don’t disturb the mascarpone underneath, which is why chilling helps.
When you are happy, transfer the Tiramisu to the fridge for at least 4+ hours but ideally overnight.
