desserts
33% whipping cream
Limoncello tiramisu
For the lemon curd
Lemon juice
100 ml
Sugar
150 g
Eggs
3
Water
50 ml
Cornstarch
1 tsp
Butter (optional)
50 g
For the filling
Savoiardi
24-30
Mascarpone cheese
250 g
Powdered sugar
100 g
Warm milk
300 ml
Method of preparation
- In a heatproof bowl, combine the lemon juice, sugar, and water, then place over medium-high heat in a double boiler.
- In a separate bowl, whisk the eggs with the cornstarch.
- When the sugar begins to dissolve, add the egg mixture.
- Whisk constantly for 6–9 minutes until the mixture begins to thicken. Before removing from the heat, add the butter.
- Let cool in the refrigerator, covered with plastic wrap.
- Preparing the filling: mix the mascarpone, cream, and powdered sugar on high speed for 1–2 minutes. Refrigerate for at least 15 minutes before using.
- To assemble the tiramisu, dip the savoiardi one by one into warm milk and arrange them in a single layer on the bottom of a deep baking dish (18×30 cm).
- Spread about 1/4 of the filling, then half of the lemon curd. Spread the filling again, then the remaining lemon curd.
- Don’t forget to save 1/4 of the cream for piping on top!
- Sprinkle with lemon zest and mint leaves.
Limoncello tiramisu
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