6: LEMON TIRAMISU WITH GENNARO CONTALDO

6: LEMON TIRAMISU WITH GENNARO CONTALDO
 
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Ingredients

Ingredients
Method
 
  • 2 large free-range eggs, separated
  • 75g caster sugar
  • 150g mascarpone cheese
  • 2 tablespoons limoncello
  • zest of ½ lemon, finely grated
  • 20 savoiardi biscuits
  • for the lemon essence:
  • 1 lemon, zest pared
  • 40g caster sugar
  • 50g quality dark chocolate, 70% cocoa solids
  • 1 green lemon
In a large bowl, beat together the egg yolks and sugar. When creamy and fluffy stir in the mascarpone and beat again with a whisk, then add the limoncello and lemon zest. In a separate bowl, whisk the egg whites until they form stiff peaks then gently fold them in to the mascarpone mix and set aside.

Place all the ingredients for the lemon essence in to a small pan, with 200ml water, over a medium heat. Bring to the boil and bubble for a minute or so until the sugar has dissolved and the liquid has reduced slightly, then remove from the heat and leave to cool.

Spoon a tablespoon of the mascarpone mix into a shallow bowl and spread out evenly to create the first layer. Dip each biscuit into the lemon essence and lay into the shallow bowl on top of the mascarpone to create a layer of biscuits. Top with another layer of mascarpone cream, making sure you leave some for the finish, then add another layer of soaked biscuits. Finish with a final layer of the mascarpone cream, then grate over the chocolate and the zest of a green lemon.

6: LEMON TIRAMISU WITH GENNARO CONTALDO

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This recipe was uploaded by FoodTube

 
 
NUTRITIONAL INFO:
346 kcals, 16.7g fat (10.1g saturated), 5.4g protein, 41.5g carbs, 35.3g sugar.

Serves 6

Method


In a large bowl, beat together the egg yolks and sugar. When creamy and fluffy stir in the mascarpone and beat again with a whisk, then add the limoncello and lemon zest. In a separate bowl, whisk the egg whites until they form stiff peaks then gently fold them in to the mascarpone mix and set aside.

Place all the ingredients for the lemon essence in to a small pan, with 200ml water, over a medium heat. Bring to the boil and bubble for a minute or so until the sugar has dissolved and the liquid has reduced slightly, then remove from the heat and leave to cool.

Spoon a tablespoon of the mascarpone mix into a shallow bowl and spread out evenly to create the first layer. Dip each biscuit into the lemon essence and lay into the shallow bowl on top of the mascarpone to create a layer of biscuits. Top with another layer of mascarpone cream, making sure you leave some for the finish, then add another layer of soaked biscuits. Finish with a final layer of the mascarpone cream, then grate over the chocolate and the zest of a green lemon.
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