Tiramisu with limoncello

Dessert based on traditional tiramisu, but in a new, interesting version. The limoncello aftertaste is perfect.

As a tiramisu fan, I couldn’t resist trying a slightly different version. It came out really delicious.


  • 300 g of biscuits
  • 220 g eggs (approx. 4)
  • 500 g mascarpone
  • 100 g of sugar
  • 300 g of bitter cocoa
  •  cooled down coffee (can be sweetened)
  • 1/2 glass of limoncello
  • the peel of one lemon

To prepare the tiramisu, start with the eggs (very fresh): carefully separate the whites from the yolks, making sure that there is no trace of yolk in the whites. Then we beat the yolks with the robot, adding only half of the sugar.

When the mixture becomes clear, frothy and fluffy, gradually add mascarpone with the mixer still running. After adding all the cheese, you will get a thick and compact cream. Finally, add the zest from a thoroughly washed lemon. Put the cream aside.

Clean the beaters and then beat the egg whites, gradually adding the remaining sugar. Beat egg whites until stiff.

We take a tablespoon of protein and add it to the bowl with the cream and mix it vigorously with a spatula to dilute the mixture. Then add the rest of the egg whites, slowly, stirring very gently from top to bottom each time, until the whole is still fluffy but well connected. 

When ready, spread a tablespoon of cream generously on the bottom of a 30 × 20 cm baking dish and spread it well. Then soak the biscuits in cold coffee mixed with limoncello for a few moments. We put the biscuits in one direction on the cream as the first layer.

Then put out a portion of the mass and repeat the activity with the biscuits. Then lay out the remaining cream. We even out the last layer and sprinkle it with bitter cocoa and, optionally, lemon zest. We set aside to harden in the refrigerator for a few hours.

Tiramisu is ready! Enjoy your meal!

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