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Limoncel lo Tiramisu

Limoncel lo Tiramisu

By: Raquel Neofit

The buzz of the limoncello and creaminess of the mascarpone in this dessert is delightful. You’ll find candied lemon slices in good grocers and delis.


Servings

2

Prep time

Cook time

Recipe


Ingredients

  • 2 eggs, separated
  • 50g sugar
  • 250g mascarpone cheese
  • Juice & zest 1 lemon
  • 50mL water
  • 4 tbsp limoncello
  • 10 savoiardi biscuits
  • 4 candied lemon slices

Method


  • Whisk egg whites and half of the sugar with an electric mixer until they form stiff peaks.
  • Place yolks in a large bowl with remaining sugar and whisk until thick and pale, around 2 mins. Add mascarpone and lemon zest and whisk to combine.
  • Gently fold in the egg whites and set aside.
  • Place 50mL water, lemon juice and limoncello into a low-sided bowl and mix to combine.
  • To assemble, place 2 spoons of mascarpone into a tall glass, dip 2 biscuits into the limoncello mix and place on top of the mascarpone — you will need to break the biscuits to fi t your glasses. Repeat twice and top with mascarpone.
  • Cover with plastic wrap and refrigerate for 3 hours.
  • Top with candied lemon slices and lemon zest just before serving.
  • Tip: You can make this dessert a day or two in advance.

  

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Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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