Limoncello Tiramisu

By Cooking With Ayeh · 40 min

Ingredients

Instructions

1. Zest the lemon and set the zest aside. Squeeze the juice and set aside (you need about 4 tablespoons).
2. Separate the eggs. Whip the whites to stiff peaks and set aside, without overbeating.
3. Beat the egg yolks with the powdered sugar, then add the limoncello, lemon juice and mascarpone and whip until creamy, without overwhipping.
4. Gently fold the whipped whites into the mascarpone mixture with a spatula until just combined.
5. In a deep bowl, whisk the milk, limoncello and powdered sugar until combined.
6. Dip each ladyfinger into the soaking mixture for 2 to 3 seconds at most, and arrange in a single layer on the bottom of a 13 x 9 inch (30 x 22 cm) dish, breaking some to fit if needed.
7. Spread just under half of the cream over the biscuits in an even layer.
8. Dip the remaining biscuits briefly in the soaking mixture and layer them over the cream.
9. Spread the remaining cream evenly over the biscuits.
10. Garnish with the grated white chocolate and lemon zest, cover, and refrigerate for at least 8 hours, preferably overnight.
11. Take out 5 minutes before serving, then slice and serve.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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EggLemonMilkWhite chocolateMascarpone cheeseLadyfinger