'Lemonmisu' - Lemon Turamisu

• Produce

  • 1 Lemon, juice and zest of green
  • 1 Tonka bean if available

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Lemon zest and powdered sugar to finish
  • 3 heaping tbsp Sugar
  • 1/2 Vanilla bean

• Snacks

  • 12 Savoiardi cookies

• Dairy

  • 100 g Mascarpone cheese
  • 100 g Ricotta, creamy
  • 100 g Whipping cream

• Liquids

  • 1/4 cup Water

• Other

  • ½ cup / 125 ml limoncello

Found on hortuscuisine.com

Description

Ingredients

• 3 eggs
• 3 heaping tablespoons sugar
• Half a vanilla bean
• Grated tonka bean if available
• The juice and zest of one green lemon (adjust to taste)
• 100 g (3.5 oz) creamy ricotta (use buffalo ricotta if you can find it!)
• 100 g (3.5 oz) mascarpone cheese
• 100 g (3.5 oz) whipping cream
• ½ cup / 125 ml limoncello
• ¼ cup / 50 ml water
• 12 Savoiardi cookies
• Lemon zest and powdered sugar to finish

Directions

• Separate the egg yolks from the whites into two separate bowls. Set the whites aside.
• Add the sugar to the yolk and whip them with a hand or stand mixer until pale, fluffy and tripled in volume.
• Scrape the seeds from the vanilla bean and add to the yolks, along with the tonka beans if using. Add the lemon juice and zest as well.
• Sift in the ricotta and whip it in until incorporated with the eggs. Beat in the mascarpone as well.
• Whip the cream until stiff and gently fold it into the mix, then do the same with the egg whites. Make sure the mixture is fluffy and evenly folded. Taste and decide wether you want more lemon flavor or sweetness.
• Prepare 6 clean jars.
• Add the limoncello and water to a bowl. break the savoiardi in two, or to fit the size of the jars you are using.
• Quickly dip the in the limoncello water - they will absorb liquid very quickly - and arrange one on the bottom of each jar. Top with the cream, and repeat with the remaining cookies, then repeat with the cream.
• Top the Lemonmisu with grated lemon zest and powdered sugar.
• If not eating straight away, store in the freezer and take them out 15-20 minutes prior to serving.