Limoncello Tiramisu Cake

Tiramisu Místè Limoncello taart
A wonderfully fresh and airy cake. Delicious as a treat, but also extremely tasty as a dessert.

Ingredients

  • 100ml Místè Limoncello
  • 300ml Whipped cream
  • 250gr Mascarpone
  • 200gr Greek yogurt
  • 2 Packs of lady fingers
  • 2 Lemons
  • 3 tsp sugar
  • 6 tbsp icing sugar
  • 4 tbsp lemon curd
  • 1 Bag of whisk fix
  • Box / bag of sliced almonds

Persons: 8
Preparation time: 30 min + 3 hours cooling

Preparation method

Heat 100 ml Limoncello with the juice of the 2 lemons and 3 tsp sugar in a pan and let it simmer for 5 minutes. Then pour it into a flat dish and let it cool down.

Whisk 250g mascarpone loose with greek yogurt and 4 tbsp lemon curd.

Mix in another bowl the 300 ml whipped cream with the whipping fix and the 6 tbsp icing sugar until stiff.

Carefully mix the whipped cream through the Mascarpone mixture with a spatula (do not stir too hard, it should remain fluffy).

Dip the lady fingers 1 for 1 in the limoncello mixture for 3 seconds and place them in a springform pan (covering the whole shap).

Now put a thick layer of the mascarpone mixture over the lady fingers. Repeat this step again so that you end up with a thick coat of mascarpone.

Let the cake stiffen in the fridge for at least 3 hours.

Before serving, finish the cake with some shaved almonds (briefly toast in the frying pan and let it cool before sprinkling them over the cake).

Buon Appetito

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