Рецепт алкогольного лимончелло-тирамису для праздничного стола

Baileys tiramisu trifle Check out our stunning trifle recipe with boozy Baileys, chocolate swiss roll and lightly whipped cream with espresso. Make this indulgent dessert for an impressive centrepiece at your Christmas Day feast This is a boozy limoncello tiramisu recipe inspired by a limoncello spritz cocktail, which traditionally includes prosecco. Perfect for a dinner party dessert – you will need a 20cm square tin for this recipe Separate the eggs into two large bowls. Put half of the sugar in with the yolks. Use electric beaters to whip on medium speed for 3-4 mins until doubled in volume and mousse-like. Beat in the mascarpone, half the lemon zest and cream for 2 mins or until it holds its shape. Clean the beaters and pour the remaining sugar into the egg whites. Whisk for 4-5 mins until smooth and glossy, and it holds its shape when you tilt the bowl. Fold the meringue through the mascarpone mixture until combined. Put in the fridge. Mix the prosecco with the limoncello and lemon juice in a shallow bowl. Dip in the sponge fingers on both sides, then arrange enough to make a single layer an 18-20cm square tin – you might need to squash the fingers a little to make them fit. Spoon 1 heaped tbsp of the lemon curd over the fingers, spreading it out in a thin layer to cover. Spoon a third of the cream mixture on top, smooth it out, then repeat with the remaining sponge fingers and lemon curd, finishing with the cream mixture on top. Scatter over the remaining lemon zest, then leave in the fridge for at least 4 hrs or overnight. Serve in squares with an extra shot of limoncello or a strong coffee.