LIMONCELLO TIRAMISU

For as long as I can remember, I have always been in love with Italy. Before I even visited the country, I knew I would love it (which I did!). I love the language, the people, the culture, lifestyle, fashion and design, and of course the food-and the latter I love it moltissimo. Contrary to French cuisine, Italians have the genius of using simple ingredients - no need for foie gras and champagne- to create one of the most delicious cuisines in the world. It is a generous and down-to-earth cuisine in my opinion. It feeds your stomach but also your soul. Now if we start talking about desserts, one of the first specialities that will come to my mind is tiramisu. This weekend I felt like tiramisu, but betrayed the classic recipe and went with something very refreshing and lemon-y, and used some of the Limoncello we had at home. I love classics, but I also like classics with a twist- and this is what my limoncello tiramisu turned out to be, with many thoughts of Italy in my mind.

Boudoirs/Savoiardi & Limoncello

I crushed dragées (white & golden, below) to use for decorating the tiramisu. Dragées can make a great visual effect on desserts, I've used them before also on ice cream too. The idea is originally inspired by famous French patissier Christophe Michalak's macarons.

While I made my tiramisu, many thoughts of Italy ran through my mind.

Well enough daydreaming now, let's get back to the Limoncello tiramisu and the recipe. Just a little note- my recipe is eggless (I have an issue with eggs used in a certain manner, long story!). So if you want to keep eggs, then just include the zabaglione extra step.

Also, this will be my first time participating in a food blog-hosted event. I will be submitting this recipe to the Citrus themed Sugar High Friday- an event created by Jennifer of The Domestic Goddess and for this time hosted by Tartelette :-)

Recipe for Limoncello Tiramisu:

You'll need:

• 250gr mascarpone
• 15cl liquid cream
• About 20 Boudoirs / Savoiardi biscuits
• 3 lemons (juice of)
• 200ml water
• 60ml Limoncello
• 50-100gr sugar (sweeten according to your personal taste)
• Dragées / Jordan almonds - crushed (this is optional)

Making it:

First off, heat the lemon juice, water and sugar in a small pan. Let boil 2-3 times, and then remove from heat and let cool. In a bowl, whip the liquid cream and then add 20ml of Limoncello. It is best to use a cold bowl and cream (you can place the bowl in the fridge or freezer beforehand). In another bowl, soften the mascarpone. Then gently mix the whipped cream and mascarpone together. Place this mixture in the fridge. Now bring the lemon syrup you have prepared and add 40ml of Limoncello in it. Bring out a deep pan and start soaking the boudoirs/savoiardi in the syrup and place on bottom of pan until a first row is complete. Then bring out the cream-mascarpone mixture from the fridge and spread a layer on top of the biscuits. Repeat with another layer of boudoirs/savoiardi and cream. Cover the tiramisu with plastic wrap and place in fridge for up to 24 hours. When ready to serve, sprinkle with crushed Jordan almonds.