Preparation
- Cover the bottom of a standard heart shaped baking tin with sponge fingers and drizzle with Amaretto and Limoncello.
- Soak the gelatine in cold water.
- Beat the cream until firm.
- GOLDSTEIG Mascarpone, and GOLDSTEIG Ricotta, until smooth. Flavour the mixture with vanilla sugar, sugar, espresso, lemon zest and lemon juice.
- Dissolve the gelatine in a bit of hot water and add to the mixture while stirring constantly. Fold the whipped cream in.
- Cover the sponge fingers with the cream until the topping is 1 cm thick, then add more sponge fingers on top and drizzle with Amaretto and Limoncello. Spread the rest of the cream over the second layer of soaked sponge biscuits and smooth out.
- Place the heart in the fridge for 3 hours.
For the berry jelly
- Soak the gelatine in cold water.
- Reduce the red wine with sugar syrup down to 400 ml and stir in the gelatine.
- Fold in the fresh berries and leave to soak. Finally add the berry jelly to the set cream and put it in a cold place for another 30 minutes.
Ingredients
For 10 people:
For the tiramisu cream:
- 400 g sponge fingers
- 330 ml whipping cream
- 250 g GOLDSTEIG Mascarpone,
- 250 g GOLDSTEIG Ricotta,
- 120 ml espresso
- 120 g sugar
- 1 tsp vanilla sugar
- 4 sheets of gelatine
- 1 lemon for juice and zest
- Amaretto and Limoncello
For the berry jelly:
- 300 ml orange sugar syrup (1:1 boiled sugar and orange juice)
- 6 sheets of gelatine
- 1 litre red wine
- 500 g fresh berries
Recipe download
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