a quick & dirty makeshift lemon tiramisu
Servings: 2 (up to 4)
ingredients:
- 100 g 100 g Italian sponge fingers (about 12 pieces)
- 159 g 150 g Greek yoghurt (10%)
- 50 - 75 g 50 – 75 g lemon curd (about 3 – 4 tbsp)
- 2 - 4 tbsp 2 – 4 tbsp Limoncello
- 2 - 4 tbsp 2 – 4 tbsp lemon juice
- 2 - 3 tbsp 2 – 3 tbsp icing sugar
equipment:
- a square glass casserole (12 x 12 cm)
- a basting brush
how to:
- Mix the Greek yoghurt and the lemon curd with a spoon. It’s fine if there are small pieces of lemon curd in the mix.
- Fill the Limoncello in a small bowl, add lemon juice & icing sugar and mix thoroughly. You may add more Limoncello or more lemon juice – just as you like it. Start with 2 tbsp of each for the basic mix.
- Arrange a layer of sponge fingers on bottom of the casserole. Use about 2/3 of the sponge fingers.
- With a basting brush add the Limoncello mess to the sponge fingers, but reserve some for the last layer to come.
- Add the yoghurt mix and distribute it evenly all over the sponge finger layer.
- Add 4 sponge fingers on top.
- With a basting brush add the rest of the Limoncello mess to the sponge fingers.
- Let it rest in the fridge for at least 1 h – better for 2 – 3 h.
storing:
- You may store leftovers in the fridge for the next day – no longer!