Limoncello Tiramisu
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 300 g ladyfiners
- 500 g raspberries, (also frozen oods)
- 200 ml liqueur, (Limoncello)
- 2 tablespoon sugar
- 100 ml water
For the cream:
- 4 sheets gelatin
- 2 egg (s)
- 60 g powdered suar
- 250 g mascarpone
- 0.5 ½ orange (s), the abrasion
- 0.5 ½ lemon (s), the zest
- 2 tablespoon liqueur, (limoncello)
- 100 g cream
Print Recipe
Pin Recipe Instructions
- Bring the sugar to the boil with the water, allow to cool and mix with the limoncello. Put aside.
- For the cream, soak the gelatine in cold water. Separate the eggs. Beat the egg yolks with half of the icing sugar in a metal bowl on a hot water bath until lightly frothy. Make sure that the temperature does not exceed 80 ° C, otherwise the egg will freeze. Remove from heat and first stir in the slightly squeezed gelatine, then the mascarpone, the orange and lemon peel and the limoncello. Whip the cream until it is semi-stiff, beat the egg whites with the rest of the powdered sugar to a creamy, firm snow. First stir the cream, then the egg whites into the mixture.
- Line the bottom of an appropriate shape with ladyfingers and drizzle with limoncello syrup. Spread a third of the cream evenly on top, cover with half of the raspberries and pour in another third of the cream. Place the remaining sponge fingers on top and drizzle with limoncello syrup again. Spread the rest of the cream on top and cover with the remaining raspberries. Let the tiramisu steep in the refrigerator for several hours.
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