Try this amazingly delicious strawberry and limoncello tiramisu to beat the dull weather and taste Italian summer all year around!
About this Recipe
By: Silvana Lanzetta
When the weather outside is grey and miserable, I would like to be teleported to the beach where I spent my childhood building sand castles and splashing in the sea: I yearn to lay lazily with my feet buried in the warm sand, with the sea breeze stroking my skin and bringing the smell of summer fruits, while sipping a refreshing lemon granita. However this is not possible, so the best way for me to bring some Italian summer at home, it’s to make a strawberry and limoncello tiramisu.
For the Cream
- 6 Egg Yolks (very fresh)
- 60 gr Icing Sugar
- 500 gr Mascarpone
- 60 gr Limoncello
For the Liqueur
- 250 ml Strawberry Marinade (see recipe)
- 100 ml Water (warm)
- 12 tbsp Limoncello
For the Cake
- 750 gr Strawberries
- 150 ml Lemon’s Juice (freshly squeezed)
- 400 gr Savoiardi Biscuits (also called boudoir or sponge fingers)
- 100 gr Caster Sugar
I prefer this to the traditional chocolate and coffee tiramisu for many reasons: one of them is that it reminds me of a cake that my mum used to bake for my birthday. Then because with the freshness of the fruits, the tanginess of limoncello and the creamy sweetness of the mascarpone, this tiramisu does feel more of Southern Italy -where I come from- much more than the classic one.
Try to make it this weekend, to surprise and delight your family, or serve it at a party: I guarantee you that you will become quickly very popular. And your guests don’t need to know that it is actually very quick and easy to make: this secret stays between us!
If you don’t have the time to marinate the strawberries, don’t worry: you can make this tasty tiramisu by squeezing the juice of a couple of lemons, and adding to it about 50gr of sugar, then follow the recipe from here, by adding the water and the limoncello.
A little warning note: the strawberry and limoncello tiramisu contains raw eggs. Please don’t give to small children and older people, as raw eggs have a small risk of carrying salmonella. In case of doubt, use powdered eggs.
DElicious strawberry and limoncello tiramisu is a special treat to be consumed in moderation
- Proteins 10% 10%
- Carbs 49% 49%
- Fats 36% 36%
Step by Step Instructions
Make penne all’arrabbiata
The evening before prepare the strawberry marinade: wash and cut the strawberries in quarters (keep about 100 gr aside to decorate the tiramisù), put them in a bowl together with the sugar and the lemon juice; stir thoroughly so to coat well all the strawberries, cover with cling film and put in the fridge to rest overnight.
In the morning prepare the cream: beat the mascarpone with a wooden spoon until soft, set aside. Whisk all the egg yolks with 60 gr of icing sugar until you obtain a clear and frothy cream (when you lift the whisk, the egg has to form a thick ribbon). Add the limoncello and keep whisking for a few more minutes, then add the mascarpone and beat until smooth and shiny. Cover with cling film and allow to chill in the fridge for about 30 minutes..
Meanwhile, strain the strawberries and set them aside. Take 250 ml of the marinade, and pour it in a pot together with the water and 12 tbsps. of Limoncello. Boil the liqueur for a couple of minutes and then let it cool down.
Soak each savoiardi biscuit in the liqueur, and arrange them in a deep rectangular dish. Spread a layer of strawberries over the savoiardi, then cover it all with a layer of cream. Then again a layer of savoiardi, strawberries, and cream. Carry on like this until all the ingredients are finished, terminating with a layer of cream.
Decorate the top with the strawberries kept aside, cover with cling film and put it in the fridge. Wait at least 2 hours before serving. Keep the strawberry and limoncello tiramisu refrigerated at all the time and consume within 48 hours
If you are scared to use raw eggs, you can try to whisk a tablespoon or two of custard powder in the mascarpone, and then fold some whipped cream in for a lighter texture. Flavour and texture will be different, but this is the most acceptable solution I could think of to avoid raw eggs.