I do not have a sweet tooth, but every now and then I get a craving for something decadent. When I do, I make sure it is not the most decadent thing in the world (diet!), but lacks nothing in taste – or appearance.
That’s the category strawberry and limoncello tiramisu falls under. It has the potential to be extremely beautiful and inviting, if you have the transparent glasses to put it in (which I didn’t) and is very tasty – with the refreshing taste of the strawberry sided with the kick of the limoncello and the sweetness and crunchiness of the ladyfingers.
We went to a friendly home last night and the strawberry and limoncello tiramisu was the best thing I could think of, to bring to the party. The sweetness and the freshness, the kick and the crunchiness, the harmonious combinations of all flavors and smells that come together in a glorious party of all senses, and the way it cleanses your mouth and your soul, well, it just feels like the perfect paragon of friendship.
This is even easy to make. It requires no baking (well… tiramisu!) but it does contain eggs, so make sure your eggs are of excellent quality and can be eaten raw.
Strawberry and limoncello tiramisu
Makes 4 individual glasses (about 200ml each)
250gr mascarpone cheese (if yours is a bit runny like mine was, use a bit more, but don’t overdo it)
a small espresso cup of limoncello (about 30ml)
30gr powdered sugar
3 egg yolks
Zest and juice of one lemon (unwaxed, please, no one likes wax in their tiramisu)
6 TB limoncello
1 to 1- 1/2 TB sugar
About 5 TB water
10 ladyfingers (or more, depending on the shape of your glass)
First prepare the cream. Beat the egg yolks with the powdered sugar with a hand mixer until creamy. Add the limoncello and keep beating. Start to slowly add the mascarpone, a little at a time. At this point, you can either use the hand mixer or an eggbeater. I tried the hand mixer but was afraid it was beating it way too much, so I used the eggbeater instead. You know your mixture (and mixer) better.
If your mixture is runny, add a little more mascarpone. I had to add about 70-80gr more, because the mascarpone we bought was watery. Don’t add too much, though, the taste will change.
Put your cream in the fridge and let it cool. As it cools, it will also firm.
Now prepare the limoncello mixture. Add everything in a bowl and mix it together. Put that in the fridge as well. Easy, right?
Now chop the strawberries in small pieces, add the sugar and some lemon juice if you have any left from the lemon you squeezed for the limoncello mixture, and set it aside.
When you are ready to put everything together, take all of your bowls and plates, the ladyfingers, and start:
Cut one ladyfinger in half and immerse it in the limoncello mixture BRIEFLY. When I say “briefly” I literally mean for less than a second. Not figuratively, literally. It touches the liquid and out it goes. Then at the bottom of your glass.
Next comes a layer of cream.
Then a layer of strawberries.
Then another layer of cream.
Then take another ladyfinger, cut it in half and do exactly what you did with the first one. Put it over the cream layer.
Then add another cream layer.
Then add some decoration, maybe half a strawberry or a few strawberry pieces.
Your sweet indulgence is ready, for you and your friends to enjoy.
Let me know what you thought!