This is a really refreshing dessert - kind of like a cross between a Lemon Delicious and a Tiramisu. Apparently all the rage in Venice so I thought I'd give it a stab by tweaking my Tiramisu recipe - and it was gorgeous!
Lemon Butter Spread:
Whisk eggs and sugar in a heatproof bowl over simmering water for a few minutes til sugar is dissolved.
Add the lemon juice, lemon rind and butter and keep whisking for another 15 - 20 mins.
Mixture will gradually become thicker - it will be ready when it has the wobblyconsistency of a semi set custard.
Put into a glass container and refrigerate for a few hours til it sets abit.
In a large bowl, mix the mascarpone, icing sugar, vanilla and egg yolks til smooth - use a spoon NOT an electric mixer or it will separate.
Whip egg whites til soft peaks form.
Add caster sugar gradually.
Mix 1/3 of egg whites into cheese mix then fold the rest in
In a large square or rectangular dish, put a thin layer of the mascarpone mix on the bottom
Combine the water and Limoncello in a shallow bowl and dip savoiardi in, squeezing gently if they get too sodden.
Arrange a layer of these on the mascarpone.
Spread 1/2 the Lemon filling onto the savoiardi.
Top with more mascarpone and keep layering the same way, ending with the mascarpone on top.
Sprinkle the extra lemon rind over and refrigerate several hours or overnight for best results
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Make sure you DON'T use an electric mixer when beating the mascarpone mix - I've done this before and it will separate. It's till edible but it won't be a smooth cream.
This can also be made using Grand Marnier and orange juice/peel etc
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