Limoncellow tiramisu

Heat a frying pan without oil or butter and toast the almonds on medium heat in 3-4 minutes until golden brown. Change regularly.

Allow the mixture to cool on a plate. Meanwhile, crumble the cookies and put them in a bowl. Mix in the almond shavings.

Split the eggs and put the egg yolks in a large bowl. (The proteins are not used.).

Clean the lemon. Grate the yellow skin of the lemons above the yolks in the bowl.

Beat the egg yolks together with the caster sugar with a hand mixer to a foamy, light yellow mixture. This takes approx. 5 min.

Put the mascarpone with the cottage cheese and the limoncellow in a bowl and stir with a fork.

Then carefully sprinkle the egg-lemon mixture through the mascarpone and curd cheese.

Mix the rest of the limoncellow through the lecurd.

Divide half of the cake almond mixture over the glasses.

Divide half of the lemon curd mixture and then half of the lemon-curd mixture.

Make 3 more layers with the rest of the ingredients. Leave covered in the refrigerator for at least 2 hours.