8 Serves
77 Mins
In a large mixing bowl, whisk the egg yolks and sugar until pale and thick.
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AustrianVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
302 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
333 mg / 1,250 mgPotassium
575 mg / 4,700 mgSodium
200 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
0 g / 28 gSugar
30 g / 50 gSaturated Fat
8 g / 20 gCholesterol
37 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Fold the mascarpone cheese into the egg mixture until smooth and creamy.
In a separate bowl, whip the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the mascarpone mixture.
Combine Limoncello with a splash of hot water in a shallow dish.
Quickly dip the ladyfinger biscuits into the limoncello mixture and arrange them in a single layer in a baking dish.
Spread half of the mascarpone cream over the ladyfingers, then repeat with another layer of dipped biscuits and the remaining cream.
Refrigerate the Tiramisu for at least 15 minutes before serving to allow the flavors to meld.
9
g43
g31
g
Malaysian
American