Recipes..Limoncello Cake Recipe or Lemon Tiramisu cake
This no bake Limoncello cake recipe makes the perfect summer dessert for all the lemon lovers of the World ! Limoncello soaked lady fingers + whipped mascarpone cheese drizzled with wild honey!
Ingredients
14 oz lady fingers
1 lb Mascarpone cheese
1.5 c whipped cream homemade
4 large egg yolks organic grass fed
4 tbsp granulated sugar
1 tsp vanilla extract
1 c Italian Limoncello or 1 c lemon juice + 3 tbsp honey
zest from 1 lemon
1 slice small lemon thinly
5 tbsp raw honey
edible flowers for garnish
2 tbsp mint leaves for garnish (optional)
Instructions
In the bowl of a mixer or using a hand held mixer cream the egg yolks and sugar together until fluffy.
Add the vanilla extract and Start adding in the mascarpone cheese by spoonfuls until incorporated.
Add the whipped cream and half of the lemon zest to the whipped mascarpone mixture. Using a spatula fold them together.
Get a 9" salad plate ready and place it on top of a larger flat plate.
Use the ring part of a 9" spring form pan to place around the salad plate.
Pour the Limoncello in a small bowl and mix it with 2 tablespoon of lemon juice. Or If using just Lemon juice instead, make sure to whisk it well together with the honey.
Start to gently dip each ladyfinger in the Limoncello or lemon juice mix, and layer them on the bottom of the plate. Break them in half where needed.
Drizzle lightly with some honey on top.
Spread half of the whipped mascarpone filling on top of the ladyfingers.
Repeat with the remaining half of the lady fingers and spoon the other half of the mascarpone filling.
Sprinkle the top with the remaining lemon zest and cover with plastic wrap. Refrigerate for a couple of hours until set or overnight.
Just before serving, discard the plastic wrap and remove the spring form pan ring from around the Limoncello cake.
Drizzle the top of the Limoncello cake with some more wild honey all over the top and garnish with edible flowers and a few leaves of fresh mint for contrast. Enjoy chilled
Ingredients
14 oz lady fingers
1 lb Mascarpone cheese
1.5 c whipped cream homemade
4 large egg yolks organic grass fed
4 tbsp granulated sugar
1 tsp vanilla extract
1 c Italian Limoncello or 1 c lemon juice + 3 tbsp honey
zest from 1 lemon
1 slice small lemon thinly
5 tbsp raw honey
edible flowers for garnish
2 tbsp mint leaves for garnish (optional)
Instructions
In the bowl of a mixer or using a hand held mixer cream the egg yolks and sugar together until fluffy.
Add the vanilla extract and Start adding in the mascarpone cheese by spoonfuls until incorporated.
Add the whipped cream and half of the lemon zest to the whipped mascarpone mixture. Using a spatula fold them together.
Get a 9" salad plate ready and place it on top of a larger flat plate.
Use the ring part of a 9" spring form pan to place around the salad plate.
Pour the Limoncello in a small bowl and mix it with 2 tablespoon of lemon juice. Or If using just Lemon juice instead, make sure to whisk it well together with the honey.
Start to gently dip each ladyfinger in the Limoncello or lemon juice mix, and layer them on the bottom of the plate. Break them in half where needed.
Drizzle lightly with some honey on top.
Spread half of the whipped mascarpone filling on top of the ladyfingers.
Repeat with the remaining half of the lady fingers and spoon the other half of the mascarpone filling.
Sprinkle the top with the remaining lemon zest and cover with plastic wrap. Refrigerate for a couple of hours until set or overnight.
Just before serving, discard the plastic wrap and remove the spring form pan ring from around the Limoncello cake.
Drizzle the top of the Limoncello cake with some more wild honey all over the top and garnish with edible flowers and a few leaves of fresh mint for contrast. Enjoy chilled
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