Limoncello tiramisu
For our limoncello tiramisu we have refined the Italian dessert classic with limoncello and lemon – perfect for summer! The egg-free recipe is wonderfully creamy and so refreshing thanks to the mascarpone yogurt!
INGREDIENTS
2 organic lemons
500 g mascarpone (80% fat)
200 g sour cream
100 g yogurt (3.5% fat)
100 g powdered sugar
1 packet of bourbon vanilla sugar (8 g each)
1 packet of cream stiffener (8 g each)
150 ml limoncello
200 g ladyfingers
8 meringue tuffs for decoration (optional)
PREPARATION
1. Chill a baking dish with a high edge (approx. 20 x 25 cm). Wash the lemons, pat dry with kitchen paper, peel off some zest for decoration, finely grate the remaining peel, halve the lemons and juice them.
2. Put the mascarpone, sour cream and yoghurt in a bowl and mix with the powdered sugar, vanilla sugar, 2 tablespoons of lemon juice (for the basic recipe of 8 portions) and lemon zest using a hand mixer or in a food processor. Add the cream stiffener, beat for 1-2 minutes until creamy and stir in a third of the limoncello.
3. Line the baking dish with half of the ladyfingers and drizzle with limoncello. Spread half of the cream on top and smooth it out.
4. Place the remaining ladyfingers on top, soak in the remaining limoncello and finish with the remaining cream. Cover with foil and leave to rest in the fridge for at least 2 hours (preferably overnight).
5. Spread the lemon zest on the tiramisu, cut into pieces and serve garnished with meringue if desired. Enjoy!
