Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ricotta cream
Tiramisu
Utensils
one dish (approx. 1½ l)
How it's done
Ricotta cream
Place the ricotta in a bowl, stir until smooth. Add the whipped cream, lemon curd and lemon zest, mix carefully.
Tiramisu
Combine the limoncello with the reserved lemon juice in a small bowl, stir. Place half of the sponge fingers (sugar side down) in the dish, drizzle with half of the limoncello. Spread with half of the ricotta cream. Dip the remaining sponge fingers into the limoncello, place on top, and spread the remaining cream mixture mixed with the lemon curd over them. Cover and leave to set in the fridge for approx. 2 hrs.
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