limoncello ladyfingers... after a 24h chill!
This is another approach to Tiramisu! This time we use a rectangular bowl, lots of limoncello and lemon curd to be layered with a mix of mascarpone and whipped cream topped with finely chopped green pistacchios. Create small squares of deliciousness!
ingredients:
- 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
equipment:
- a handheld electric mixer
how to:
- 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.
Notes
I recommend to chill the mess in the fridge for about 24 h. You may prepare the mess & serve it only some hours later, however, the ladyfingers will be crunchy then. After a chilling session of 24 h in your fridge the ladyfingers will be soft because they soaked up all the liquid around.
Ladyfingers: I uses 10 ladyfingers per layer because of the size of my bowl. It’s also using up to 12 when your bowl is a little larger.
Servings: It’ll be 6 large pieces of the mess, 8 regular pieces of the mess & up to 12 very small pieces. You may cut the mess as you like resp. need.
Anyway: always store the mess in your fridge! You may leave it there for at least 3-4 days.