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Limoncello tiramisu

Extract of Just Desserts

Tiramisu au limoncello

Preparation : 15 min Resting : 2 hr
Cooking : 3 min Equipment : rectangular mold (16 x 25 cm)
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Serves 6 :
1 tbsp limoncello liqueur
2 tsp lemon zest
25 g caster sugar
175 g mascarpone
175 g ricotta
250 ml whipping cream
(minimum 30% butterfat), well chilled
16 sponge fingers
125 ml water
110 g caster sugar
Juice of 2 lemons (75 ml)
Zest of 1 lemon
1Prepare the lemon syrup.
2Stir in the limoncello and refrigerate.
3Rinse the metal bowl before adding the mascarpone, ricotta, cream, half the lemon zest, and the sugar. Run the EXPERT programme, 4 minutes/speed 12 (without heating) until stiff peaks form.
4Soak half the sponge fingers in the lemon syrup. Arrange them in the bottom of a shallow dish. Cover with half the cream mixture then repeat with the remaining ingredients. Chill for at least 2 hours. Sprinkle with the remaining lemon zest just before serving.
lemon syrup
1Pour all the ingredients into the metal bowl and run the EXPERT programme, 3 minutes/speed 1A/110°C, until the syrup thickens slightly.
© 2017 Hachette Livre (Marabout)
© Lauren Volvo
Chef’s tip

The syrup will easily keep for 3 months in the refrigerator in an airtight sealed container. Make all sorts of syrup by replacing the lemon with the ingredient of your choice: orange zest and orange juice, ginger, star anise, cinnamon, coffee beans, rosemary, liqueur, etc.


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