Italian · Dessert
Tiramisu
The Amalfi rewrite — savoiardi soaked in limoncello syrup, mascarpone layered with sharp lemon curd; sunshine where the coffee used to be
- Prep
- 45 min
- Cook
- 15 min
- Serves
- 8
Ingredients
- egg yolks — 4
- caster sugar — 150 g (100 g cream, 50 g syrup)
- lemon juice — 120 ml
- lemon zest — of 3 lemons
- butter — 60 g
- mascarpone — 450 g
- double cream — 200 ml
- savoiardi — 300 g
- limoncello — 80 ml
- water — 150 ml
- white chocolate, grated — 20 g
Method
- Curd: whisk yolks, 100 g sugar, lemon juice and half the zest over a bain-marie to 78°C and thick; beat in butter; chill.
- Syrup: dissolve 50 g sugar in the hot water; cool; add limoncello.
- Beat mascarpone smooth; fold in half the curd; whip cream to soft peaks and fold in.
- Dip savoiardi briefly in the syrup; layer in the dish.
- Spread half the cream, ribbon in half the remaining curd; repeat biscuit and cream layers, finishing with curd swirled on top.
- Chill 6 hours minimum.
- Finish with white chocolate and the last zest.