If you are looking for the perfect dessert to impress your loved ones, then we suggest you take a look at Italian desserts, among which tiramisu is extremely popular. We have prepared for you its special version called limoncello tiramisu, in which the delicious taste is upgraded with the addition of limoncello.
Tiramisu it is considered one of the tastiest Italian sweets, so it is no surprise that we can find a bunch of different recipes for it. For these holidays, we suggest you prepare a very special version with a name limoncello tiramisu: sweets that will delight your taste buds with the addition of refreshment limoncella.
You can buy limoncello in trade, but you can prepare it yourself. The recipe is quite simple, but you have to get down to it 2 weeks before baking the tiramisu.
Limoncello tiramisu
Ingredients
- Ingredients for tiramisu:
- 150 g baby biscuits (savoiardi ladyfingers biscuits)
- 250 g of mascarpone cheese
- 3 eggs
- 100 g of granulated sugar
- 240 ml of milk
- 1 lemon
- 160 ml and 2 extra spoons of limoncello Ingredients for limoncello:
- 8 large lemons
- 1 liter of pure alcohol (95 %)
- 600 g of granulated sugar
- 1 liter of water
Directions
- If you have decided to make limoncello yourself, then start preparing this liqueur first. First wash the lemons well, then dry them and peel them thinly. Store the peels in a pickling jar and pour water over them. Close the jar tightly and let it stand in a dark place for 10-14 days.
- Mix the sugar and water in a saucepan and heat the mixture long enough to dissolve all the sugar. Remove the shrimp when the syrup turns a transparent color.
- Strain the alcohol through a strainer lined with cheesecloth. Remove the skins from the pickling jar and mix the liquid with alcohol. Then mix in the sugar syrup. Store in the fridge or freezer.
- Start making the tiramisu. Separate the egg whites and yolks and mix the egg whites and 30 g of sugar in one bowl, and the egg yolks and 70 g of sugar in another.
- Beat the yolks and add the mascarpone cheese and 2 tablespoons of limoncello to the mixture. Mix the mixture further with an electric mixer.
- Beat the egg whites and gradually add the mixture to the mixture with the yolks. Grate the lemons and add them to the mixture.
- Mix the milk and limoncello in a bowl and quickly dip the cookies into the mixture. Make sure each side of the cookies is in the liquid for only about 1 second.
- Place the cookies in the baking pan and pour the cream over them. Add new cookies on top and top them again and do this until you run out of cookies and cream. Just make sure there is a layer of cream on top.
- Cover the limoncello tiramisu with foil and store it in the refrigerator for 3 hours. If desired, garnish with lemon peels and serve. Bon Appetit!
