Limoncellotiramisu is my absolute favorite dessert from Italy. It is light and airy and has a lovely taste of limoncello.
This recipe is suitable for 6 people.
100 g sugar
500 g mascarpone (Italian fresh cheese)
2 lemons, the peel and the juice + a little grated lemon peel for garnish
1 tablespoon limoncello (Italian lemon liqueur)
Separate the egg yolks from the whites and beat the egg whites stiff with half the sugar. Beat the egg yolks until eggy, with the rest of the sugar.
Whisk the mascarpone into the egg yolks and then stir in the lemon peel.
Carefully mix the egg whites into the lemon mascarpone mixture.
Pour 1 dl cold water into a bowl and stir in both lemon juice and limoncello.
Put 2 tablespoons of the mascarpone mixture in each dessert glass and spread it over the bottom of the glasses.
Dip the finger biscuits in the lemon juice mixture for a few seconds and distribute them in the jars, with the sugared side up. If you have narrow dessert glasses, add lemon mascarpone filling and finger biscuits, as you may. breaks to fit, in several layers. Finish with a layer of lemon mascarpone filling. Cover limoncellotiramisu with plastic wrap and cool for min. 3 hours. Sprinkle over a little grated lemon peel and serve.
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