limoncello

I have made this variation of the famous Italian dessert many times. This dessert differs from the classic tiramisu in that no coffee or cocoa is used here. Just like the classic tiramisu, it can be made as a little restaurant-style dessert or as a tiramisu cake. I always remember Italian summer and the sun eating this dish. The reason why I did it now at the beginning of autumn is the birth of a little person on 02 October 2024.
One of the good things about tiramisu is that they can be made in any size. Just take more ingredients and choose a bigger mold to make it in.

Preparation time: 30 minutes
Level: Easy
Quantity: One three-layer tiramisu cake measuring 30×20 cm

Ingredients:
One 400 g packet of Savoiard biscuits
Two 500 g carpo mascarpone cheeses
3 lemons, finely grate the peel on some lemons, use some of the lemons as juice, and cut some to decorate the cake
200 g of sugar
3 teaspoons of vanilla sugar
Juice of two lemons
50 ml Limoncello liqueur
250 ml of whipped cream
3 egg yolks

Preparation:

1. Grate the zest of two lemons and reserve them for making cream, squeeze the juice from the lemons and reserve them for soaking the cookies
2. Mix the finished cream. Mix mascarpone cheese, sugar, vanilla sugar, egg yolks, whipped cream and grated lemon zest. The thickness of the cream is slightly thicker than whipped cream. You can always thin the cream if it seems too thick, so add the whipped cream a little at a time.
3. Stir the finished mixture to soak the cookies. Add 50 ml of limoncello, and 2 tablespoons of sugar to the lemon juice, mix, and add about 50 ml of water to distribute the liquid to soak all the cookies.
4. Spread 2 tablespoons of cream on the bottom of the cake mold and quickly dip the cookies in the mixture of lemon juice and limoncello. Do not let the cookies soak for a long time. Quickly dip into the mixture, turn over, and place side by side on a layer of cream. Spread a generous amount of cream on top of the cookies. Divide the cream so that it is distributed on all layers and also to cover the cake.
5. Place the next layer of quickly soaked cookies on the cream layer, cover with cream, and do this with all three layers.
6. Spread the cream well on the cake, then it will be juicy.
7. Cut lemon slices and strips of lemon peel on top of the cake, the cake can also be covered with lemon curd

To make a good-looking dessert, put the tiramisu together in your favorite dessert bowls. To make the dessert more beautiful, sprinkle the cream quickly soaked and, if desired, broken in half between and around the cookies with a cake sprayer.

The thing about eating tiramisu is that many Italians offer tiramisu as soon as it is ready, even when the cookies are still crunchy. Tiramisu can also be made a day in advance so that it soaks in completely.
Ready!!