Italian tiramisu dessert is famous all over the world. Fragrant limoncello is no less popular. I suggest using it instead of cognac in this recipe. I tell you how to cook kurd and cook tiramisu.
Ingredients
- Cream (33% fat content) – 1 glass
- Mascarpone - 250 g
- Powdered sugar - 100 g
- Vanillin - at the tip of the knife
- Lemon juice - 150 ml
- Lemon zest - 1 tsp.
- Egg yolks - 2 pieces
- Powdered sugar - half a glass
- Corn Starch - 1 tbsp.l.
- Butter - 30 g
- Savoyardi Cookies - 300 g
- Limoncello - 2 art.l.
- Water - 150 ml
- Sugar - 3 art.l.
Step-by-step cooking recipe
Boil water, add sugar and boil for 2-3 minutes.
Turn off the heat, cool and pour in the limoncello.
Mix warm lemon juice with zest.
Mix powdered sugar, corn starch and yolks.
Pour in the citrus mixture, stir and heat everything together in a water bath until thickened.
Strain the finished kurd, mix with butter and cool.
Cream, mascarpone, powdered sugar and vanilla mix, lightly beat with a mixer.
Dip the cookies in sugar syrup with limoncello and put them on the bottom of the glasses.
Add a generous layer of cream on top and some more cookies soaked in fragrant syrup.
Put a little lemon curd and the remaining cream. You can decorate with zest or draw patterns with a pastry syringe.
Put the finished tiramisu in the refrigerator for 5-6 hours.
