Recipe: Limoncello Tiramisu

I used to think that tiramisu is a very heavy dish, and I didn’t really like it. Until we made tiramisu at home. If you get tiramisu right, it’s delicious and not that heavy at all. This recipe is a citrus variant of Tiramisu.

⏲15-20 minutes
⏳1 hour
🍽 +/- 8 portions

250 grams of mascarpone
150 grams of sponge fingers
120 grams of sugar
2 eggs
75 milliliters of lemon juice
50 milliliters limoncello

How to make it?
Weight the ingredients and split the eggs. Whisk the egg whites with 80 grams of sugar until you can turn the bowl upside down without the mix falling out. Grab a new bowl and mix the egg yolk and the rest of the sugar together. When that’s mixed, you can add the mascarpone and mix that with it as well. Scoop the egg whites through the mix and mix it rapidly. You don’t want to scoop too long as you want it to be light and airy. You do not want to be scooping out the air.

Mix the limoncello and lemon juice. Shortly dip the sponge fingers in this lemon mix. Divide all the dipped sponge fingers over the platter/dish. Then you can evenly spread the mascarpone mix over the sponge fingers and add some lemon zest on top. Place the tiramisu in the fridge for at least one hour before serving. Enjoy!

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