Level: easy
Preparation: 20 minutes
Cooking: 2 hours chilling time
Servings: 6 people
Author: Ale Gambini
Ingredients
- 9 oz Gluten-free Vicenzovo Ladyfingers
- 16 mascarpone cheese
- 3 tablespoons superfine granulated sugar
- 8 oz condensed milk
- 8 oz heavy whipping cream, chilled
- grated zest of a lemon
- 2 drops of red plant-based food coloring
- 1 cup crushed meringues
- 2 cups pomegranate juice
- pomegranate and meringues, to garnish
Preparation
- Place the mascarpone cheese and sugar in a bowl and mix until smooth.
- Incorporate the condensed milk in the mascarpone mixture.
- Whip the whipping cream to stiff peaks then gently fold it in the mascarpone and condensed milk mixture.
- Add the lemon zest, a couple of drops of red food coloring, and mix until blended.
- Assemble the Tiramisù by arranging the first layer of ladyfingers briefly dipped in the pomegranate juice on the bottom of a 1Ox8 baking.
- Spoon over half of the cream to cover.
- Sprinkle with crushed meringues and pomegranate seeds.
- Proceed with the second layer of dipped Vicenzovo Ladyfingers and cover with the remaining cream.
- Place the Tiramisù in the fridge for at least two hours before serving.
- Serve the dessert garnished with pomegranate seeds and meringues.