Limoncello Tiramisu
Limoncello Tiramisu takes about 45 minutes from beginning to end. One serving contains 1640 calories, 30g of protein, and 85g of fat. This recipe serves 4. For $3.86 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Many people made this recipe, and 738 would say it hit the spot. It is brought to you by Food Recipes Hq. It works well as a rather pricey main course. Head to the store and pick up lemon zest, cup cake, eggs, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is solid. Users who liked this recipe also liked Limoncello Tiramisù, Limoncello Tiramisù with Raspberries and Blueberries, and Limoncello Pound Cake with Meyer Lemon Curd Filling & Goat Cheese, Thyme and Limoncello Icing.
Servings: 4
Ingredients:
1 package of Savoiardi ladyfinger Italian biscuit (depending on the size of your baking dish, about 20-25 ladyfingers)
half cup Limoncello
4 eggs
juice of two lemons
1 tbsp lemon zest
300 gr mascarpone cheese
5 teaspoon caster sugar
Equipment:
sauce pan
whisk
baking pan
Cooking instruction summary:
Beat the eggs with 3 tablespoon of sugar, add a tablespoon of Limoncello and lemon zest. Add mascarpone to this mixture and stir well to get a creamy and smooth consistency. Beat the whites with a whisk until stiff and add them to the egg mixture.In a small saucepan, dissolve 2 tbsp of sugar in the fresh lemon juice, then add the remaining Limoncello and half cup of water. Dip each ladyfinger into this liquid mixture and let it quickly soak up some of the liquid (a few seconds).Place in the bottom of your baking dish. Cover it with the ladyfingers in a single layer. Spread half of the lemon cream mixture on top of them. Repeat with the remaining Savoiardi and cream mixture.Keep in the fridge for at least 2 hours before serving.
Step by step:
1. Beat the eggs with 3 tablespoon of sugar, add a tablespoon of Limoncello and lemon zest.
2. Add mascarpone to this mixture and stir well to get a creamy and smooth consistency. Beat the whites with a whisk until stiff and add them to the egg mixture.In a small saucepan, dissolve 2 tbsp of sugar in the fresh lemon juice, then add the remaining Limoncello and half cup of water. Dip each ladyfinger into this liquid mixture and let it quickly soak up some of the liquid (a few seconds).
3. Place in the bottom of your baking dish. Cover it with the ladyfingers in a single layer.
4. Spread half of the lemon cream mixture on top of them. Repeat with the remaining Savoiardi and cream mixture.Keep in the fridge for at least 2 hours before serving.
Nutrition Information:
covered percent of daily need
