Limoncello Tiramisu
📌 With recipe
For our Limoncello Tiramisu, we’ve refined the classic Italian dessert with limoncello and lemon – perfect for summer! This egg-free recipe is wonderfully creamy and so refreshing thanks to the mascarpone yogurt!
INGREDIENTS
2 organic lemons
500g mascarpone (80% fat)
200g sour cream
100g yogurt (3.5% fat)
100g powdered sugar
1 packet of bourbon vanilla sugar (8g each)
1 packet of cream stiffener (8g each)
150ml limoncello
200g ladyfingers
8 meringues for decoration (optional)
PREPARATION
1. Refrigerate a high-sided baking dish (approx. 20 x 25 cm). Wash the lemons, pat dry with a paper towel, peel off some zest for decoration, finely grate the remaining zest, halve the lemons, and juice them.
2. Place the mascarpone, sour cream, and yogurt in a bowl and mix with the powdered sugar, vanilla sugar, 2 tablespoons of lemon juice (for the basic recipe for 8 servings), and the lemon zest using a hand mixer or a food processor. Add the whipped cream stabilizer, beat for 1-2 minutes until creamy, and stir in one-third of the limoncello.
3. Line the baking dish with half of the sponge fingers and drizzle with limoncello. Spread half of the cream on top and smooth it out.
4. Place the remaining sponge fingers on top, soak in the remaining limoncello, and top with the remaining cream. Cover with foil and let it chill in the refrigerator for at least 2 hours (preferably overnight).
5. Sprinkle the lemon zest over the tiramisu, cut into pieces, and serve garnished with meringue, if desired. Enjoy!
