Level: easy
Preparation: 30 minutes
Cooking: 2 hours chilling time
Servings: 6 people
Author: Ale Gambini
Ingredients
- 7.05 oz Vicenzovo Ladyfingers
- 8 oz Cantuccini Matilde Vicenzi, crushed
- 8 oz mascarpone cheese
- 5.3 oz plain greek yogurt
- 8 oz heavy whipping cream, chilled
- 5 tbsp of granulated sugar
- zest of 1 lime
- 2 cups chopped strawberries
- 2 cups of milk + 1 tbsp vinsanto
- lime, strawberries and Cantuccini, to garnish
Preparation
- In a medium bowl whisk together mascarpone, greek yogurt, sugar, and lime zest.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone and yogurt cream.
- Soak the Vicenzovo ladyfingers in the milk and vinsanto mixture.
- In a baking dish, alternate layers of Vicenzovo ladyfingers, mascarpone cream, crushed cantuccini, and strawberries.
- Chill in the fridge for at least two hours.
- Garnish the Tiramisù Estate Italiana with slices of lime, strawberries and Cantuccini.