How to make lemon tiramisu with limoncello at home? TOP 4 recipes with photos. Tips and subtleties of cooking. Video recipes.
Italian chefs are inventive gourmets, so the authorship of the tiramisu recipe belongs to them. This is one of the world's most popular layered and airy dessert. At the same time, it is simple and unpretentious in preparation, so any novice cook can handle it. In this article, we offer TOP-4 recipes for preparing one of the many varieties of this Italian dessert - lemon Tiramisu with Limoncello. The lemon version of this delicacy is just as common in Italy as the classic version. Lemon Tiramisu has gained particular popularity on the Amalfi Coast, where plantations of the most delicious lemons in Italy grow.
Culinary tips and secrets
- Italian dessert, tiramisu cake does not lend itself to heat treatment, because it is not baked. For its preparation, use the elongated Italian biscuit Savoyardi biscuits. It is made from sugar, flour and eggs. It is sold in stores, but it is an expensive treat. Therefore, the original Savoyardi is replaced with any airy porous biscuit. Also, a tender and fresh biscuit can be baked on your own at home. To bake it, cover the baking sheet with oiled baking paper and place the cookie strips at a distance of 4-5 cm from each other, because when baking, the dough will rise and increase in size. But the easiest way is to bake a biscuit cake with a height of 1-1.5 cm and cut it into sticks, or use it whole.
- Biscuits are usually impregnated with something. In the original recipe, this is fortified wine (sherry or Madeira) or cognac. But often they use fruit, berry or citrus juice, strong chilled espresso, or another type of coffee. To soak, each cookie stick is dipped in the soak for 2 seconds. Due to the porous structure of the biscuit, it absorbs cream and liquid well, while not falling apart.
- Cream for tiramisu is prepared on the basis of Italian creamy soft Mascarpone cheese of sweet taste with 75% fat content, sometimes with the addition of alcohol. Use mascarpone freshly prepared. It can be purchased at regular stores, Italian grocery stores. In the absence of Mascarpone cheese, it can be replaced with any cream cheese like Philadelphia cheese or fresh cottage cheese with fat sour cream or cream. The products are whipped until fluffy and airy.
- Decorate the cake with cocoa, grated chocolate, berries, pieces of fruit.
- The finished cake is kept in any cold place, for example, in the refrigerator, for 2 to 5 hours.
- For lemon Tiramisu, use lemon juice and zest. Lemon can be substituted with lime or orange. Juice and zest are added to cream, impregnation and used to decorate the product.
Lemon Tiramisu (Tiramisu with Limoncello)
Lemon Tiramisu is the perfect recipe for lemon dessert lovers. It turns out the cake is airy, soft, moderately sweet, with a slight aroma of Limoncello and not cloyingly alcoholic.
- Caloric content per 100 g - 310 kcal.
- Servings Per Container - 1 cake (servings 5-7)
- Cooking time - 20 minutes, plus time for impregnation
Ingredients:
- Savoyardi cookies - 12-24 pcs.
- Sugar - 250 g (in biscuit syrup), 150 g (for cream)
- Water - 250 g (in biscuit impregnation syrup)
- Juice and zest - 2 lemons (in biscuit syrup)
- Eggs - 4 pcs. (for cream)
- Chocolate - for decoration
- Mascarpone cheese - 500 g (for cream)
- Salt - a pinch (for cream)
- Zest - 1 lemon (for cream)
- Limoncello - 4 tablespoons (for cream), 3 tbsp. (in cookie impregnation syrup)
- Mint - for decoration
Cooking Lemon Tiramisu:
- Prepare syrup to soak the cookies. To do this, pour water into a saucepan, add sugar and put on low heat. Remove the zest from the lemons, chop finely and send to the saucepan. Place the syrup over low heat and heat until thick, about 15 minutes. The zest should taste clear and soft. Then strain the finished syrup through a fine sieve and cool to room temperature. Leave the zest to decorate the dessert.
- For the cream, separate the yolks from the whites. Combine the yolks with sugar and beat with a mixer until smooth, airy foam. Add Mascarpone cheese to the yolks and beat until soft.
- Combine the whites with a pinch of salt and beat until soft peaks on a slow speed. Then, in several approaches, add a mixture of yolks and cheese to the whites, add lemon zest to the cream and pour in the Limoncello liqueur. Whisk the cream until smooth and smooth.
- Collect Tiramisu. To do this, put a little cream on the bottom of the mold. Then put the biscuits soaked in syrup in one layer on top. Top the biscuits with cream. Repeat this action until all ingredients are used up.
- Garnish the resulting dessert on top with lemon zest, chocolate chips and mint leaves.
- Put the finished lemon tiramisu with limoncello in the refrigerator overnight to soak.
Tiramisu with limoncello and coffee
Lush and airy savoyardi with delicate creamy and smooth cream - Tiramisu dessert with limoncello and coffee. At the same time, the lemon and coffee taste of the delicacy will leave a pleasant impression and aftertaste for everyone.
Ingredients:
- Savoyardi cookies - 20 pcs.
- Mascarpone - 250 g
- Powdered sugar - 100 g
- Egg yolks - 2 pcs.
- Liqueur limoncello - 1 tablespoon (for cream), 50 g (for impregnation)
- Water - 50 g
- Strong coffee, strained - 100 g
Making tiramisu with limoncello and coffee:
- Mash the yolks with powdered sugar. Add the mascarpone, pour in the limoncello liqueur and beat gently with a mixer until smooth and airy.
- Put some cream on the bottom of the mold, and on top put the cookies dipped in cold coffee.
- Repeat the layer of cream and cookies. But soak the cookies in a mixture of limoncello and water.
- Thus, make several layers of cream and cookies, changing the impregnation for the Savoyardi.
- Top the cake with cream and sprinkle with lemon zest.
- Place limoncello tiramisu and coffee in the refrigerator overnight to soak.
Tiramisu with limoncello and berries
A stunning variation of an Italian dessert with vanilla mascarpone, raspberries and chocolate - tiramisu with limoncello and berries. Divine taste and perfect combination of products.
Ingredients:
- Biscuit cookies - 20 pcs.
- Mascarpone cheese - 500 g
- Milk - 100 ml
- Lemon - 0.5 pcs.
- Oranges - 2 pcs.
- Powdered sugar - 2 tablespoons
- Vanilla sugar - 3 g
- Limoncello - 70 ml
- Raspberries - for decoration
- Chocolate - for decoration
Cooking tiramisu with limoncello and berries:
- Arrange the biscuits in an even layer in a nice and suitable serving dish.
- Wash the oranges, squeeze out the juice, and mix it with the Limoncello liqueur. Pour the resulting liquid over a layer of cookies.
- Combine mascarpone with milk, add vanilla sugar, lemon zest and add powdered sugar. Whisk everything until smooth.
- Put the cream on the sponge cake in a thick layer and smooth it evenly.
- Send the tiramisu cake with limoncello and berries to the refrigerator for 2 hours to cool and soak.
- Garnish with raspberries and sprinkle with chocolate shavings before serving for decoration.
Tiramisu with Limoncello by Jamie Oliver
British chef Jamie Oliver proposed his own version of Italian cooking - Tiramisu with limoncello using condensed milk in cream, and for its aromatization of liqueur. But if the cake is intended not only for adults but also for children, then flavor with fruit juice.
Ingredients:
- Savoyardi - 25 pcs.
- Mascarpone - 250 g
- Condensed milk - 50 ml
- Liqueur Limoncello - 50 g (for impregnating Savoyardi), 1 tbsp. (in cream)
- Eggs - 1 pc.
- Mint - for decoration
- White chocolate - for decoration
Making tiramisu with limoncello by Jamie Oliver:
- Beat eggs with a mixer until fluffy. Add the condensed milk and beat again until smooth. Introduce the mascarpone into the mass and pour in the limoncello liqueur. Whisk everything gently until smooth.
- Soak the cookies quickly in Limoncello liqueur and place on the bottom of the mold in one layer. Apply a generous layer of cream evenly on top.
- Continue to lay out the cookie layers and brush over the cream.
- Sprinkle the finished assembled cake with grated white chocolate and refrigerate overnight to soak.
- In the morning, garnish the dessert with mint leaves and serve.
