Moringa & Limoncello Tiramisu
Recipe by our collaborators at Quindici Paris
Ingredients for the tiramisu:
500g of mascarpone
100g of sugar
8g of Pure Moringa Powder
1 packet of pavesini biscuits (sponge cookies, graham crackers, or similar)
Ingredients for the limoncello syrup:
50cl of water
The zest of a large lemon
4cl of a good quality limoncello
Boil the 50cl of water with the 250g of sugar, and half of the shredded lemon zest until reaching a heated syrup consistency. Once the mixture cools, add in the limoncello. Keep stored for use at a later step.
Prepare the mascarpone cream:
Crack the eggs and separate the egg whites from the yolks in two separate bowls. Whisk the yolks with the sugar, then add in the mascarpone. Continue to whisk until a homogenous consistency is reached. Keep refrigerated.
Beating the egg whites until fluffy but firm:
Very delicately mix the two preparations so as to not break the egg whites. Delicately add in the Pure Moringa Powder. Mix well until reaching a smooth and creamy texture with a beautiful, green color! Add in the rest of the lemon zest. Keep refrigerated for 5 minutes (the time it will take to clean and prepare for the next step). Line them up side by side, vertical to the rectangular dish being used.
Creating the tiramisu:
Spread a thin layer of the mascarpone cream at the bottom of a rectangular dish (about 30 x 20 x 10 cm). Soak the biscuits or cookies one by one in the limoncello syrup. (Pay close attention! The biscuits should be moist but not wet and soggy). Cover with a layer that is thicker than the first, of the mascarpone cream. Repeat these steps until you have 3 layers of biscuits. Finish by topping it off and spreading a thick, final layer of the mascarpone cream. With a screen or mesh cloth, lightly dust the Moringa Powder onto the finished tiramisu.