Lemon and Lime Tiramisu
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 6 egg (s), separated
- 80 g suar
- 200 g yourt, Greek (10% fat)
- 500 g mascarpone
- 4 lime (s)
- 1 lemon (s)
- 5 cl liqueur (limoncello)
- 1 packet gelatine fix
- 0.5 ½ orange (s), the juice from it
- 1 pack ladyfingers
- 1 bunch mint, fresh
- sugar
Print Recipe
Pin Recipe Instructions
- Mix the egg yolks with half of the sugar until creamy and mix with the yoghurt. Beat the egg whites with the other half and a pinch of salt and set aside.
- Peel the peel from the limes and lemon with a zest or grater. Reserve some of it for the flavored sugar. Add the rest to the egg yolk and yoghurt mixture. Squeeze the limes and lemon, add the juice as well.
- Now stir in the mascarpone until the mixture is completely smooth and all the lumps have been mixed together. Add the limoncello and gelatine fix, stir until smooth and then carefully fold the stiffly beaten egg whites into the mixture.
- Mix the juice of half an orange with a dash of limoncello. Layer a layer of ladyfingers in a baking dish and lightly drizzle with the orange juice and limoncello mix, do not drown! Spread some of the cream over it, not too thick. Layer another layer of ladyfingers on top and cover with cream, if necessary put a third layer on top. Chill the baking dish for a while. It should go through at least 2 - 3 hours, better one day.
- For the topping, mix the remaining sugar with the retained lime zest. Wash the mint leaves, dry them and lightly dry them in the oven. Then chop the mint and add to the lime sugar. Mix everything well.
- Before serving, lightly sprinkle the topping on the tiramisu, use a few mint leaves as a garnish.
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