Lemon Tiramisu
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g ladyfiners
- 2 lemon (s)
- 2 lime (s)
- 200 ml liqueur, (lemon liqueur, limoncello)
- grappa
- 500 g mascarpone
- 100 g ricotta
- 100 g suar
- 2 egg (s), (separated)
- Lemon (s) - peel, grated, untreated
Print Recipe
Pin Recipe Instructions
- Squeeze the lemons and limes into a measuring cup, add the limoncello and grappa to your liking. The required liquid should be 400 ml, because you need that easily for this amount of ladyfingers. You can fill up the rest with water and add a little lemon concentrate or just use as many lemons as you want (the whole thing won`t get too sour, as the ladyfingers absorb some of the acid, it just gets more refreshing).
- Beat the egg yolks with the sugar and then stir in the mascarpone and the ricotta (the ricotta so that it doesn`t become too runny; you can use another cream cheese, but you can also leave it out entirely). I then added a little limoncello. Finally, beat the egg white until stiff and stir it into the mixture (this will make it less runny and give it some volume).
- In a bowl, alternately layer the ladyfingers dipped in the liquid and the mascarpone mixture (the ladyfingers should be soaked because they won`t suck in much afterwards; the tiramisu will also get its juicy consistency). Finally sprinkle the grated lemon peel on top. You can spread some limoncello on the surface.
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