Looking for a dessert recipe that will leave your guests begging for more at your next dinner party? This tiramisu-with-a-twist by Massimo Mele of La Scala on Jersey is melt-in-your-mouth indulgence. Created with a dash of limoncello and amoretti, this is a unique take on an italian favourite and an absolute delight.
Tiramisu with Limoncello, Amoretti and Coconut Recipe
(Serves 6)
Ingredients:
5 eggs
5 lemons, zest and juice
1 cup caster sugar
1 ½ cups limoncello liqueur
1 cup water
2 cups mascarpone, room temperature
12 savoiardi biscuits
8 amoretti biscuits, crushed
3 tablespoons toasted shredded coconut
Method:
Place a saucepan quarter full of water over a medium heat and bring to a simmer.
Place the egg yolks in a medium stainless steel bowl, placing the whites in another. Place ¼ cup of the sugar into the bowl with the yolks and ½ cup of the limoncello. Using a whisk, whisk well until blended. Place over the bowl of simmering water and continue to whisk for 4-5 minutes over heat until the mixture has thickened and forms a ribbon when it drops on the surface. Remove from heat and let it cool.
Meanwhile, pour the remaining cup of limoncello all of the lemon juice, 1 cup of water and ½ cup of the sugar into a saucepan, place over a high heat and bring to the boil, reduce to a simmer and cook for 5 minutes, until a syrup consistency. Remove from heat and cool.
Place the mascarpone in a large bowl and stir until soft, add the lemon zest and stir until mixture is creamy. Whisk the egg whites with the remaining ¼ cup of sugar until it has moderate firm peaks.
When the egg yolk mixture has cooled, add a third of it to the mascarpone and fold it using a spatula, add the remaining in two or three additions. Now, add the egg whites in several additions until the mixture is light and evenly blended.
Place 6 individual glasses on the bench. Lightly coat one savoiardi biscuit in the cooled syrup, break in half and place in the bottom of a glass. Spoon over some of the mascarpone mixture, then soak another biscuit, break in half, place in the glass and top with more mascarpone mixture. Repeat with remaining glasses.
Combine the crushed amoretti and toasted coconut in a bowl.
Sprinkle a little amoretti mixture on top of each tiramisu and place in the fridge for 6 hours to set before serving.
