tiramisu dessert with limoncello and ricotta



Ricotta – 900g
Powdered sugar – 1.5 cups
Lemon zest – 1 tbsp. l.
Limoncello – 1 tbsp. l.

A layer of pastry Savoiardi:

Water – 2 cups
Limoncello – 2 cups
Savoiardi Biscuits – 750 g
Lemon Kurd (recipe see below.) – 4 cups

A layer of cream:

Whipping cream – 480 ml
Sugar – 4 tbsp. l.


1. In a large bowl, combine the ricotta, icing sugar, zest and 1 tablespoon limoncello.
2. In a medium saucepan, bring the water to a boil and limoncello. Cook for about 5 minutes. Remove from heat, pour into a bowl and let it cool for about 5 minutes.
3. Each cookie dip for a moment in the chilled mixture and then lay the first layer of the dessert. Now spread a layer of curd cream and biscuits again. Now apply a layer of lemon Kurd. Put a final layer of soaked biscuits. Mixer whip cream with sugar to stable peaks and place them last layer. Place the dessert in the refrigerator for at least 4 hours and preferably overnight. Serve chilled.

Lemon Kurd


Lemon – 3 pieces.
Chicken Eggs – 3 pcs.
Butter – 100 g
Sugar – 1 cup


1. Lemons carefully washed, wiped dry. Remove the lemon zest yellow, rubbed on the smallest grater.
2. In a separate container to squeeze juice from lemons, passing through a sieve.
3. Separately, mix the eggs with the help of the corolla.
4. Add the sugar and mix.
5. Mix the eggs with lemon juice and place the container in a pan of boiling water, put on gas.
6. Warm up for about 15 minutes, stirring constantly in a water bath until the mixture thickens.
7. The cream is removed from the water bath.
8. Add the lemon zest and butter, cut into small pieces. All mix – the oil should completely melt in the hot cream. Thus the cream becomes saturated yellow color and more intense flavor.
9. Cover with cling film and leave to cool. Once the cream has cooled, to shift into a jar with a lid. Lemon Kurd can be stored in a sealed jar in the refrigerator 1-1.5 weeks.






Bon Appetit!

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