ADVERTISEMENT
Preparation
1. Prepare the lemon cream
In a large bowl, combine the ricotta and honey. Beat with an electric mixer for 2 minutes until smooth.
Add the Greek yogurt in a thin stream, whisking constantly. The consistency will become even creamier.
Finally, add the lemon zest and juice, along with a dash of limoncello (or just the juice if you prefer a lighter version). Set aside.
2. Prepare the lemon syrup:
Pour the water into a small saucepan, add the sweetener and lemon zest. Bring to a boil, stirring constantly. Once boiling, turn off the heat and let it cool completely. Then add the limoncello or juice.
3. Assembling the Tiramisu
Take a baking dish and start by quickly dipping the sponge fingers in the syrup (not too much, they should remain firm).
Place a first layer in the dish and cover generously with cream.
Alternate between the sponge fingers and the cream until you run out of ingredients. You can make two or three layers, depending on your preferences. Finish with a generous layer of cream.
4. Decorate and let stand
Grate a little lemon zest over the surface, add a few very thin slices or a little icing sugar.
Cover with cling film and let stand in the refrigerator for at least 2 hours, preferably overnight. This is when all the flavors come together.
continues on the next page.
ADVERTISEMENT
