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Home Food & Drinks Recipes Cooking Tiramisù with limoncello

Tiramisù with limoncello

Italienische Küche
Pasta
Nudeln

"This tiramisù is the perfect end to a summer menu": Angelo Coassin on his creation from the new book "Cooking like a real Italian".

Angelo Coassin

Cooking time: 30 minutes

"I invented this tiramisù with limoncello a few years ago for my friend Serxhio's birthday party and it went down very well. It is the perfect end to a summer menu. Tiramisù should always be left to infuse overnight in the fridge. The lemons can also be replaced by oranges," says Angelo Coassin.

Ingredients (6 servings)
250 g Ladyfingers
Lemon slices to garnish

For the limoncello dip

Ingredients (6 servings)
70 g Sugar
Grated zest of 1 lemon
20 ml Limoncello

For the tiramisu cream

Ingredients (6 servings)
500 g Mascarpone
50 g Powdered sugar
200 ml Cold cream
Juice and grated zest of 1 lemon
10 ml (2 tsp) Limoncello
  • For the limoncello dip, heat the sugar, 400 milliliters of water and lemon zest in a small pan. Stir well and bring to the boil, then remove from the heat and pour into a shallow bowl. Allow to cool completely. Stir in the limoncello. Set aside.
  • For the tiramisù cream, place the mascarpone and powdered sugar in a large bowl and mix for 1 minute using a hand mixer. Slowly stir in the cream, lemon zest and juice and the limoncello. Stir for a further 90 seconds until a smooth cream has formed. Set aside.
  • Dip the ladyfingers in the limoncello dip for a few seconds. Place half of the cookies in a flat, square dish (approx. 20 × 30 centimeters) and spread half of the cream on top. Repeat this layering until the ingredients are used up.
  • Place the tiramisù in the fridge for a few hours (preferably overnight). Garnish with lemon slices and serve.
© Südwest Verlag

Cook like a real Italian
Angelo Coassin
Southwest publishing house
Price: 25,70 Euro
ISBN: 978-3-517-10394-5
penguinrandomhouse.com/cooking-like-a-real-Italian

Angelo Coassin
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