Wildge
Free Member
Promised I would share this recipe so here goes.
You can use other fruit , if using raspberries etc. add at last minute.
Make up to a day ahead, cover and chill
You will need
120ml fresh orange juice
finely grated zest of 2 lemons and the juice of 1 lemon
75ml limoncello (or Cointreau or Grand Marnier)
50g caster sugar
3 medium eggs, separated
1 x 500g tub mascarpone
1 x 200g packet sponge fingers
1 x 200g pack blueberries
50g white chocolate shavings (use a potato peeler)
1 Combine the orange and lemon juices and limoncello in a shallow bowl and set aside.
2 Using an electric whisk, whisk the sugar, egg yolks and lemon zest together in a large bowl for about 2 minutes. Add the mascarpone and whisk until smooth.
3 In another large bowl, whisk the egg whites until stiff using clean beaters. Fold these into the mascarpone base in two stages.
4 Smear a couple of tablespoons of this mousse over the base of a 30cm oval shallow dish or one of a similar size. Briefly dip the sponge fingers into the limoncello mixture until they just start to yield between your fingers, without being sodden; arrange them sugared-side up in a single layer over the base of the dish. Spread with a little under half of the mousse and repeat, using up all the mousse.
Pile the blueberries on top of the tiramisu, and scatter over the chocolate shavings. Chill for at least 2 hours, or overnight.
ENJOY !
You can use other fruit , if using raspberries etc. add at last minute.
Make up to a day ahead, cover and chill
You will need
120ml fresh orange juice
finely grated zest of 2 lemons and the juice of 1 lemon
75ml limoncello (or Cointreau or Grand Marnier)
50g caster sugar
3 medium eggs, separated
1 x 500g tub mascarpone
1 x 200g packet sponge fingers
1 x 200g pack blueberries
50g white chocolate shavings (use a potato peeler)
1 Combine the orange and lemon juices and limoncello in a shallow bowl and set aside.
2 Using an electric whisk, whisk the sugar, egg yolks and lemon zest together in a large bowl for about 2 minutes. Add the mascarpone and whisk until smooth.
3 In another large bowl, whisk the egg whites until stiff using clean beaters. Fold these into the mascarpone base in two stages.
4 Smear a couple of tablespoons of this mousse over the base of a 30cm oval shallow dish or one of a similar size. Briefly dip the sponge fingers into the limoncello mixture until they just start to yield between your fingers, without being sodden; arrange them sugared-side up in a single layer over the base of the dish. Spread with a little under half of the mousse and repeat, using up all the mousse.
Pile the blueberries on top of the tiramisu, and scatter over the chocolate shavings. Chill for at least 2 hours, or overnight.
ENJOY !