“This tiramisù is the perfect ending to a summer menu.” says Angelo Coassin about his creation.
Preparation time: 30 minutes
Ingredients: 6 servings
I created this limoncello tiramisù a few years ago for my friend Serxhio’s birthday party, and it was a huge success. It’s the perfect finish to a summer menu. A tiramisù should always rest overnight in the refrigerator. The lemons can also be replaced with oranges.
– Angelo Coassin
| Ingredients | ||
|---|---|---|
| 250 | g | savoiardi biscuits |
| Lemon slices, for garnish | ||
| Ingredients | ||
|---|---|---|
| 70 | g | sugar |
| 1 | lemon's zest, finely grated | |
| 20 | ml | limoncello |
For the limoncello syrup, heat the sugar, 400 ml water, and the lemon zest in a small saucepan. Stir well and bring to a boil, then remove from the heat and pour into a shallow bowl. Leave to cool completely, then stir in the limoncello. Set aside.
| Ingredients | ||
|---|---|---|
| 500 | g | mascarpone |
| 50 | g | icing sugar |
| 200 | ml | cold cream |
| 1 | lemon's juice and finely grated zest | |
| 10 | ml | (2 tsp) limoncello |
For the tiramisù cream, place the mascarpone and icing sugar into a large bowl and mix with a hand mixer for about 1 minute. While mixing continuously, slowly add the cream, lemon zest, lemon juice, and limoncello. Continue mixing for another 90 seconds until smooth and creamy. Set aside.
Dip the savoiardi biscuits briefly into the limoncello syrup. Arrange half of the biscuits in a shallow rectangular dish (about 20 × 30 cm) and spread over half of the cream. Repeat the layers until all ingredients are used.
Refrigerate the tiramisù for several hours — ideally overnight. Garnish with lemon slices before serving.
