LEMONCELLO TIRAMISU

LEMONCELLO TIRAMISU
250 ml fresh cream
250 g Mascarpone cheese
75 ml castor sugar
90 ml Limoncello
350 ml prepared strong coffee
200 g Savoiardi finger biscuits (ek het Boudoir gebruik)
70 g dark chocolate, grated (ek het cocoa en chocolate gebruik)

Beat the cream until soft peaks form, then add the Mascarpone, sugar and Limoncello.
Pour the coffee into a flattish dish.
Assemble the dessert by first dipping each biscuit quickly on both sides in to the coffee. Don’t allow the biscuit to stand in the coffee as it will soak up too much liquid and the pudding will become soggy.
Arrange a layer of dipped biscuits on the base of a serving dish and cover with half of the cream mixture, spreading it evenly across the surface. Sprinkle over half the chocolate.
Repeat with another layer of biscuits and cream , and sprinkle the remainder of the chocolates over the top.
Chill in the fridge until ready to serve.
Ek het flessies gebruik, groote 370 g ek het 4 flessies gebruik.

Photo: Petro van Genderen