Lemon Tiramisu with Lemon Caramel Popcorn
When life gives you lemons, make Lemon Tiramisu with Lemon Caramel Popcorn.
Serves: 8
Preparation time: 35 minutes, plus chilling
Cooking time: 10 minutes
Ingredients:
Lemon syrup
• 3/4 cup water
• 1/2 cup sugar
• Finely grated zest of 2 lemons
• 1/2 cup fresh lemon juice
Mascarpone filling
• 500g mascarpone, at room temperature
• 1 cup cold whipping cream
• 1/2 cup icing sugar, sifted
• 1 tsp vanilla extract
• 1 cup lemon curd
To assemble
• 300g sponge finger biscuits
• Extra lemon curd, for rippling through the layers
• Finely grated lemon zest, to finish
Lemon caramel popcorn
• 4 cups plain popped popcorn
• 1/2 cup sugar
• 2 tbsp water
• 2 tbsp butter
• Finely grated zest of 1 lemon
• Pinch of salt
How To Make Lemon Tiramisu with Lemon Caramel Popcorn
1. For the syrup, combine the water, sugar and lemon zest in a small saucepan. Simmer for 3-4 minutes until the sugar dissolves. Remove from the heat, stir in the lemon juice and cool completely.
2. Beat the mascarpone, icing sugar and vanilla until smooth. In a separate bowl, whip the cream to soft peaks, then gently fold it into the mascarpone. Fold through half the lemon curd, leaving visible ripples.
3. Briefly dip each sponge finger in the cold lemon syrup and arrange a single layer in a 20cm square dish.
4. Spread over half the mascarpone filling and spoon over a few small ripples of extra lemon curd. Repeat with another layer of dipped biscuits and the remaining filling.
5. Cover and refrigerate for at least 4 hours, preferably overnight, so the layers can set.
6. For the popcorn, place the sugar and water in a clean saucepan and cook without stirring until a golden caramel forms. Remove from the heat and carefully stir in the butter, lemon zest and salt.
7. Immediately pour the caramel over the popcorn and toss carefully to coat. Spread on baking paper and cool completely, then break into clusters.
8. Top the chilled tiramisu with the lemon caramel popcorn just before serving and finish with fresh lemon zest.