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Jvaughn504
Limoncellow tiramisu
Italian dessert with a base of sweet corn and almond shavings with cream of mascarpone, cottage cheese and lemon curd.
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the almonds on medium heat in 3-4 minutes until golden brown. Change regularly.
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Allow the mixture to cool on a plate. Meanwhile, crumble the cookies and put them in a bowl. Mix in the almond shavings.
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Split the eggs and put the egg yolks in a large bowl. (The proteins are not used.).
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Clean the lemon. Grate the yellow skin of the lemons above the yolks in the bowl.
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Beat the egg yolks together with the caster sugar with a hand mixer to a foamy, light yellow mixture. This takes approx. 5 min.
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Put the mascarpone with the cottage cheese and the limoncellow in a bowl and stir with a fork.
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Then carefully sprinkle the egg-lemon mixture through the mascarpone and curd cheese.
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Mix the rest of the limoncellow through the lecurd.
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Divide half of the cake almond mixture over the glasses.
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Divide half of the lemon curd mixture and then half of the lemon-curd mixture.
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Make 3 more layers with the rest of the ingredients. Leave covered in the refrigerator for at least 2 hours.
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Nutrition
670Calories
Sodium5% DV120mg
Fat69% DV45g
Protein20% DV10g
Carbs18% DV53g
Fiber4% DV1g
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