A fresh tuscan spin on tiramisu with layers of limoncello mascarpone and fresh strawberries
[cooked-sharing]
![](https://www.culturediscovery.com/recipes/wp-content/uploads/2019/01/LemonCake.jpg)
Bring 2 cups milk (500 ml.) to a boil.
In a separate pot, mix 6 egg yolks, ¼ c + 1 Tbsp flour ( 50 gr.), 3/4 c. sugar (150 g), and vanilla (1 tsp).
Add the hot milk (very slowly) to the egg/flour mixture, stirring slowly and constantly on a low flame.
When you see the first sign of boiling, turn burner to low, and simmer for 3 minutes.
Remove from stovetop and allow to cool down before putting it in the refrigerator.
Remove from fridge one hour later, and stir well.
In a medium size bowl, blend the mascarpone cheese with a wooden spoon until smooth.
Fold the mascarpone into the custard until blended.
Cut the fruit into thin slices and cover with sugar.
Add the limoncello and leave to rest for the fruit to absorb.
Make a syrup. Combine sugar (1 tbsp), water (1 tbsp), and juice + zest of one lemon
Cook over high heat until it comes to a boil. Reduce heat and simmer until lightly thickened
Allow to cool slightly, and add to the strawberry-limoncello mixture. Mix well and set aside
Strain the fruit from the syrup with a small colander using a wooden spoon. Keep in a separate bowl.
Dip the lady fingers (one by one) in the syrup.
Place a single layer of dipped lady fingers on the bottom of individual icecream bowls, then a layer of pastry cream, a layer of fruit, and repeat.
Chill in refrigerator until time to serve.
Ingredients
Directions
Bring 2 cups milk (500 ml.) to a boil.
In a separate pot, mix 6 egg yolks, ¼ c + 1 Tbsp flour ( 50 gr.), 3/4 c. sugar (150 g), and vanilla (1 tsp).
Add the hot milk (very slowly) to the egg/flour mixture, stirring slowly and constantly on a low flame.
When you see the first sign of boiling, turn burner to low, and simmer for 3 minutes.
Remove from stovetop and allow to cool down before putting it in the refrigerator.
Remove from fridge one hour later, and stir well.
In a medium size bowl, blend the mascarpone cheese with a wooden spoon until smooth.
Fold the mascarpone into the custard until blended.
Cut the fruit into thin slices and cover with sugar.
Add the limoncello and leave to rest for the fruit to absorb.
Make a syrup. Combine sugar (1 tbsp), water (1 tbsp), and juice + zest of one lemon
Cook over high heat until it comes to a boil. Reduce heat and simmer until lightly thickened
Allow to cool slightly, and add to the strawberry-limoncello mixture. Mix well and set aside
Strain the fruit from the syrup with a small colander using a wooden spoon. Keep in a separate bowl.
Dip the lady fingers (one by one) in the syrup.
Place a single layer of dipped lady fingers on the bottom of individual icecream bowls, then a layer of pastry cream, a layer of fruit, and repeat.
Chill in refrigerator until time to serve.