This lusciously creamy and decadent LEMON TiraMiSù gets an added
delectable, refreshing dessert a 'pick me up' as well as 'pull me away'.
GALLIANO liquor (a.k.a. Liquore Galliano L'Autentico)...originated in 1896 from Livorno in the Tuscany region of Italy. The classic Harvey Wallbanger is what most people would associate the slightly unknown and under-used liquor. This mildly sweet, herbal liquor holds a hint of anise, however, more pronounced with the aromas of vanilla, honey, ginger and a hint of nutmeg.
Galliano LEMON special
Click HERE to get a PRINT version
If you wish...this recipe can easily be made smaller since the measurements are in even numbers.
(American / Metric measures)
. 1/8 cup (25ml) Galliano liquor
. 1 lemon zest (finely grated)
. 1/8 cup (25ml) fresh lemon juice (1 large lemon)
. 1-1/2 cups (375ml) water
. 4 large eggs (separated)
. pinch of salt
. 1/4 cup (50g) granulated sugar (separated)
. 1 small tub (8.8oz/250g) Mascarpone * cream cheese
. 1 package of Italian cookies: Savoiardi
. 1 cup (240g) roasted, coarsely chopped almonds (keep 3/4 for garnish)
. 1 lemon with carved peel (center piece decor)
Liquor - Galliano:
Mascarpone cream cheese:
...making the LEMON - 'Galliano' mix:
...making the CREAM mix ('Zabaglione'):
. Add the mascarpone and continue to beat the mix until smooth consistency.
...Combining the MERINGUE and the CREAM:
. Scatter, the first 1/4 cup (60g) of the roasted chopped nuts throughout the surface. Note: the cream may seem ‘liquidy‘...don't be concerned. Once the Tiramisù sets in the fridge, all the ingredients will set together into a unified delicious mass.
Chill it for a minimum of 4-6 hours.
culinary creation...I hope this keeps you indulged for a little while ;o)
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