Limoncello Cake Recipe or Lemon Tiramisu

• Produce

  • 1 Lemon, Zest from
  • 1 slice Lemon, Small
  • 2 tbsp Mint, leaves

• Refrigerated

  • 4 Egg yolks, large grass fed organic

• Condiments

  • 5 tbsp Honey, raw
  • 1 cup Italian limoncello or 1 c lemon juice

• Baking & Spices

  • 4 tbsp Granulated sugar
  • 1 tsp Vanilla extract
  • 1 1/2 cup Whipped cream, homemade

• Dairy

  • 1 lb Mascarpone cheese

• Other

  • Edible flowers, for garnish
  • 14 oz Lady fingers

Found on ciaoflorentina.com

Description

Directions

• 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!