Preparation
- Place the sponge fingers in a porcelain dish until the bottom is covered. Drizzle the sponge fingers with Amaretto and Limoncello.
- Soak the gelatine in cold water.
- Beat the cream until firm.
- Stir the 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, 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 dish in the fridge for 3 hours.
For the mango jelly
- Soak the gelatine in cold water.
- Reduce the orange juice and sugar syrup and stir in the gelatine. Stir in the mango puree and stir in cold water until cold.
- Finally add the mango jelly to the set cream and put it in a cold place for another 60 minutes.
Ingredients
For 4 people: For the tiramisu cream:
- 140 g sponge biscuits
- 120 ml whipping cream
- 160 g GOLDSTEIG Mascarpone
- 160 g GOLDSTEIG Ricotta
- 80 ml strong coffee
- 80 g sugar
- 15 g vanilla sugar
- 2 sheets of gelatine
- 1 lemon juice with zest Amaretto and Limoncello
For the mango jelly:
- 30 ml sugar syrup (1:1 boiled sugar and water)
- 2 sheets of gelatine
- 130 ml orange juice
- 130 g mango puree
Recipe download
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