Tiramisù Limone
Lemon Tiramisù
Serves 10-12
In Italy, weighing is practiced in all cooking and baking. It is more accurate.
500 g Mascarpone
500 g Whipping cream
5 Eggs, organic
300 g sugar
Zest of 2 lemons, organic, non-waxed
1 kg ladyfingers, Savoiardi or Pavesini
1 glass limoncello
.6 L water
In a mixing bowl, beat egg yolks with 150 g of sugar until the color turns light, almost white. Separately, whip egg whites until they form stiff peaks.
Mix mascarpone with the zest of one lemon and mix until combined. Again, in a separate bowl, whip whipping cream until fluffy and fold into mascarpone mixture along with whipped egg whites.
Gently, combine the egg yolk mixture, the mascarpone mixture and whipped cream; folding in so the egg yolks, whites and whipped cream do not deflate.
Meanwhile, prepare the bath by heating water, the other 150 g sugar with the zest one lemon and bring to a boil. Allow to cool and remove lemon peals. Add the limoncello and your bath is ready.
In a serving dish, dip ladyfingers or Pavesini into the limoncello bath for just a moment and place as the first layer. Do not soak them too much. Spread about half of the mascarpone cream, then repeat with dipped ladyfingers, mascarpone cream (usually 2 or 3 layers).
Garnish with lemon zest. Chill in refrigerator for at least three hours, or overnight.
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Join Chefs Filomena, Fortunata and Raffaele as they lead you through authentic hands-on cooking classes using farm-to-table seasonal ingredients. Our talented chefs share their Neapolitan recipes in each cooking class, showing you how to prepare pizza, fresh hand-made pasta, antipasti, local and freshly caught fish, farm-raised meat and traditional desserts. This cooking program features the healthy Mediterranean diet and one menu infused with sweet Amalfi Coast lemons. This one-of-a-kind cooking experience, set in a luxurious private Villa on the Amalfi Coast, overlooks the pastel village of Positano and the sea.
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