It’s summer & it’s hot: it’s the season for preparing another alternative to the classic cocoa powdered tiramisu – a fresh one, a light one, one w/ overpowering lemon flavour!
It’s summer & it’s hot: it should be a fast & easy preparation the results marching straight to the fridge for chilling.
… & because of the high temperature I skipped cracking raw eggs for using the raw egg yolks for the mascarpone cream: I mixed mascarpone w/ whipped cream instead.
Let’s assemble whatever we need …
There are:
- crispy, crunchy ladyfingers
- limoncello
- lemon curd
- whipping cream w/ some sugar
- mascarpone
- finely chopped pistacchios
… & a big rectangular bowl.
We start w/ whipping the whipping cream until stiff (use your handheld electric mixer!). You may add some tablespoons with sugar before whipping; I confine myself to the amount of 2 because I don’t like it too sweet in the end.
Then we continue by mashing the mascarpone w/ a fork while incorporating some limoncello. The stiff whipped cream comes on top & is also incorporated.
This time I decided to use a rectangular bowl for my wannabe tiramisu. I had 24 ladyfingers so I decided to use 12 for each layer – unfortunately only 11 resp. 10 fitted. (Don’t care – it’s fine! Just prepare an espresso, refuel yourself by indulging in ladyfingers soaked w/ hot espresso …)
Carefully sprinkle each ladyfinger w/ some limoncello – carefully: don’t drown them!
Afterwards distribute about half of the mascarpone mix over the ladyfingers.
Whip the lemon curd somewhat to soften it. (If you like you may also add some limoncello – I didn’t.) Distribute the lemon curd & create a thin layer. Then start w/ your 2nd layer of ladyfingers…
After having soaked the ladyfingers w/ limoncello as carefully as before hide everything under the rest of the mascarpone mix & sprinkle all of the finely chopped pistacchios on top.
Ready.
You should store the mess for at least for 2-3 h in your fridge. Then you may start w/ a sharp knife cutting smart smaller or bigger squares of deliciousness for yourself, you better half, your friends & family …
When storing the mess in your fridge the ladyfingers will soak up more & more liquid getting more & more soft, however, slowly. After about 2-3 h when the whole mess is wonderfully chilled the ladyfingers will still be rather crispy & crunchy.
After having chilled the mess overnight or let’s say about 24 h the ladyfingers will be soft. However, we didn’t drown anything in liquid … so the ladyfingers won’t get mushy or squishy or slushy …
My bowl may deliver – by its size – about 6 big pieces of the lemon-limoncello tiramisu. I think for the regular size you may cut about 8 pieces … & well, if you like to entertain a big party you may also cut up to 12 pieces …
Enjoy!
- about 20-24 ladyfingers about 200 g
- 4 + 2 tbsp limoncello
- 2 tbsp lemon curd
- 250 g mascarpone
- 250 g whipping cream
- 2 tbsp sugar
- about 25 g finely chopped pistacchios
- a handheld electric mixer
- Whip the whipping cream & the sugar until stiff w/ your handheld electric mixer.
- Mix mascarpone w/ 2 tbsp limoncello (w/ a spoon!).
- Fold in all the stiff whipped cream.
- Take a square bowl.
- Line 10-12 ladyfingers on the bottom.
- With a teaspoon add some drops of limoncello to each ladyfinger.
- Add a generous layer of mascarpone mix (about 50% of the mix).
- Add some lemon curd & distribute in a thin layer.
- Add another layer of 10-12 ladyfingers.
- Add once again limoncello to the ladyfingers w/ a teaspoon.
- Add another generous layer of mascarpone mix (all the rest of the mix).
- Sprinkle w/ chopped pistacchios.
- Store in the fridge for about 24 h.
