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Desserts
Cilento lemon tiramisù
There is a tiramisù that tastes not of coffee but of a lemon grove: cold, layered in a glass. Minnelea Extra Lemon Marmalade does the job usually left to cocoa, cutting the mascarpone cream with a clean citrus vein, layer after layer. No oven, no cooking, just four hours in the fridge and a basil leaf to finish the scent.
Method
- Loosen the Minnelea Extra Lemon Marmalade with 20 ml of hot water, stirring until you have a flowing but not runny sauce. Leave it to cool to lukewarm.
- Whip the well-chilled cream to soft peaks: it should fold over, not stand up in stiff points.
- In a bowl, beat the mascarpone with the icing sugar and half the grated lemon zest until you have a smooth cream.
- Fold the cream into the mascarpone in two additions, working from the bottom upwards so you do not knock the air out of the mixture.
- Make the soaking syrup with the cold water, the remaining zest and, if you like, the limoncello. Dip the savoiardi for one second per side: they should moisten, not soak.
- Build the glasses: a layer of savoiardi, a layer of cream, a teaspoon of the marmalade sauce dotted over the top. Repeat up to the rim, finishing with cream.
- Finish the surface with a last vein of marmalade drawn through with the tip of a knife, without stirring it into the cream.
- Cover and chill for at least 4 hours. Just before serving, finish each glass with a basil leaf and a curl of lemon zest.
Minnelea products for this recipe
The preserves used in this recipe.
• Keep the marmalade in separate layers, never stirred into the cream: it is the contrast between the rich cream and the sharp citrus vein that makes this dessert.
• If the cream is over-whipped it turns grainy: better to stop one turn of the whisk earlier.
• Storage: covered, in the fridge, for up to 48 hours. Do not freeze.
• Allergens: milk and dairy (mascarpone, cream), gluten and eggs (savoiardi). Prepared in a home kitchen: traces of nuts are possible.
• Variations: leave out the limoncello for an alcohol-free version; with certified gluten-free savoiardi the recipe contains no other sources of gluten among its ingredients (always check labels and cross-contamination); or make it as a cake in a 20 cm dish.
• The pairing: basil shares its citrus notes with lemon zest and refreshes the cream without covering it. Just one leaf, added as you serve.
• Plating: a low clear glass, layers clearly readable, the yellow vein on show. Serve very cold.
A Minnelea take on the Italian spoon dessert, built around our Minnelea Extra Lemon Marmalade: real Cilento fruit, a short ingredient list, no added pectin.
• If the cream is over-whipped it turns grainy: better to stop one turn of the whisk earlier.
• Storage: covered, in the fridge, for up to 48 hours. Do not freeze.
• Allergens: milk and dairy (mascarpone, cream), gluten and eggs (savoiardi). Prepared in a home kitchen: traces of nuts are possible.
• Variations: leave out the limoncello for an alcohol-free version; with certified gluten-free savoiardi the recipe contains no other sources of gluten among its ingredients (always check labels and cross-contamination); or make it as a cake in a 20 cm dish.
• The pairing: basil shares its citrus notes with lemon zest and refreshes the cream without covering it. Just one leaf, added as you serve.
• Plating: a low clear glass, layers clearly readable, the yellow vein on show. Serve very cold.
A Minnelea take on the Italian spoon dessert, built around our Minnelea Extra Lemon Marmalade: real Cilento fruit, a short ingredient list, no added pectin.