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Lemon-yuzu tiramisu

  • 6 people
  • Easy
  • Cheap
Total time : 8:15 a.m.
  • Preparation: 25 min
  • Rest: 8 hours
Ustensiles requis
  • Bowl
  • Whip
  • Spatula
  • Flat
Un tiramisu frais et gourmande aux saveurs citronnées

A tangy and refreshing twist on the classic Italian tiramisu.

Dans cette recette
Le Yuzu Alain Milliat
Bio
Yuzu
20cl or 75cl

à partir de 14,50€

Ingredients

  • 500 g of mascarpone
  • 20 cl of Earl Grey tea
  • 6 tbsp. of Concentrate to Dilute - Yuzu
  • 3 eggs (yolks and whites separated)
  • 100 g of sugar
  • 20/25 ladyfingers
  • A little lemon curd

Préparation

  • 01 In a hollow container, mix 3 tablespoons of YUZU extract with the previously prepared Earl Grey tea.
  • 02 In a bowl, beat the sugar with the 3 egg yolks and the remaining 3 tablespoons of YUZU, until the mixture whitens and forms a ribbon.
  • 03 Add the mascarpone with a spoon and smooth the mixture.
  • 04 Beat the egg whites until stiff. Gently fold them into the sugar mixture, gently lifting the mixture.
  • 05 Soak the biscuits in yuzu tea and then line the bottom of a mold with them. Place half of the yuzu mixture on top and repeat the process once more.
  • 06 Let the tiramisu rest in the refrigerator for at least 6 to 8 hours.
  • 07 When serving, place a teaspoon of lemon curd on each slice.
Image

Founder Alain Milliat

Founder of the brand

Grandson and son of farmers, a farmer himself, Alain Milliat took over the family farm in Orliénas, near Lyon, in 1983. For 15 years, he restored and planted new plots of land in the traditional way, caring for them like a real garden, incorporating natural methods to better respect the environment. Considering his aesthetic universe somewhat limited, he then imagined another horizon beyond his orchards.

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