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With red fruits, speculoos… Tiramisu can be enjoyed in all flavors! Here is the recipe for tiramisu with lemon and Limoncello by Julie Andrieu.

We knew the classic coffee tiramisu, the red fruit one for a touch of freshness and indulgence or even the one with matcha tea. But have you ever tried the lemon and limoncello one? Journalist and culinary host Julie Andrieu reveals her quirky recipe, relayed by magazine Marie Claireand we really want to try it this summer!

Tiramisu recipe with lemon and Limoncello will take you 20 minutes to prepare. Then, you will have to let your dessert rest in the refrigerator for 4 hours.

Julie Andrieu: her tiramisu recipe revisited

For 4 people, you will need:

  • 80 g ladyfingers or Italian savoiardi biscuits
  • 250g mascarpone
  • 150 g liquid cream
  • 70 g of sugar
  • 1 untreated lemon
  • 2 tbsp. limoncello
  • 2 extra-fresh eggs
  • 12 skinless almonds

Store the cream and the mascarpone in a large deep dish in the freezer so that they are very cold. Meanwhile, prepare the syrup. In a small saucepan, pour 100 g of water, 30 g of sugar, 2 strips of lemon zest and bring everything to a simmer.

Simmer for a minute and remove from heat. Pour into a dish, let cool, add the limoncello and 2 tablespoons of lemon juice. Dip the cookies in this syrup and cover the bottom of a small dish with cookies. In the mascarpone dish, add 40 g of sugar, add the egg yolks, place the whites apart.

Whip the cream-mascarpone mixture using a hand whisk to mix well (and don’t get it all over the place!) then follow with an electric whisk to obtain a very frothy mixture. When you get a nice light foam, add 2 tablespoons of lemon juice then store in a cool place while whipping the egg whites.
Add half of the egg whites to the creamy mixture, then pour over the biscuits. Store in a cool place for at least 4 hours before serving your guests.

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