Chantilly lemon tiramisu and wild berries

Chantilly lemon tiramisu and wild berries

Chantilly lemon tiramisu and wild berries. You can prepare this easy sweet and resounding with the remains of a sponge cake, a paradise cake, of the Easter dove or panettone, but also with simple ladyfingers. In short, It is a perfect recipe to recycle at this time pandoro or panettone, and you can customize the recipe flavoring unlike the diplomatic cream or guarnendolo with other fruits. In any case, this cake will delight you with no doubt: the base, lightly dampened with a little’ limoncello, alternates with berries and a sumptuous lemon chantilly cream. Is’ a dessert of recycling, but won't notice none. In addition, the chantilly you can prepare it in abundance and frozon pending the next time you have guests or feel like something good!


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  • 400 milliliters of fresh whole milk
  • 100 ml of cream
  • 150 grams of egg yolks
  • 150 grams of caster sugar
  • 30 grams of flour
  • a tablespoon of vanilla extract
  • grated zest of 2 organic lemons
  • 2 grams of gelatin (a sheet)
  • 400 ml whipping cream
  • 500 grams between raspberries, cranberry or other red fruits
  • Pandoro, panettone or advanced Easter dove, to taste
  • limoncello, to taste
  • icing sugar, just enough for decoration


Chantilly lemon tiramisu and wild berries

The tiramisu with diplomatic lemon cream and berries is a delicious and easy way to use panettone, pandori or doves advanced food.

For the chantilly cream, put the gelatine in water for 15 minutes and pour the milk in a saucepan, the cream, vanilla and grated lemon peel and bring to a boil over low heat. Meanwhile, Mount with an electric mixer or egg yolks with the sugar in a bowl planetary, until the mixture is puffy and fluffy, then more assembling combine flour. Remove the milk from the heat and pour the mixture quickly until you are completely mixing, then replace the fluid on the heat and add the isinglass well squeezed: continue cooking, stirring constantly, until the cream thickens. Remove from heat, pour the cream in a bowl, cover with plastic wrap and allow to cool completely cream, first at room temperature and then in the refrigerator. When the cream and’ cold embedding plan and with the help of a spatula whipped until stiff.

Cut out the dove, from pandoro or panettone 2 discs for each cup or glass, that is the same size as the container you will use and wet them lightly with a little’ limoncello mixed with a few tablespoons of water (If you like a hint of alcohol stronger undiluted liquor with water).

Put the diplomatic lemon cream into a pastry bag with a star nozzle. Compose the tiramisu putting on the bottom of the glass a dove, a generous layer of whipped cream, a layer of berries, then a dove hard and diplomatic cream so that exceed the glass. Then decorate with berries and sprinkle with icing sugar. Serve the tiramisu with diplomatic lemon cream and berries immediately or refrigerate until ready to serve. Bon appétit!

Chantilly lemon tiramisu and wild berries
Chantilly lemon tiramisu and wild berries

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Daniel Rae April 14, 2014 at 09:53

Hi, i guess the 400 ml whipping cream (then whipped) should be incorporated at the end with cream . Anyway it's great recipe 1. Thanks, bye!

Sicilians creative in the kitchen April 14, 2014 at 11:29

Hi monica, Yes… I'm so used to it that I didn't remember writing it. thanks for the alert, I added it! And thanks for compliments! ADA

Operacion Fartumbi April 8, 2014 at 16:03

what a original receipe! I use to coock the Tiramisu but I always make the “traditional” receipe
Hope you enjoy it

Sicilians creative in the kitchen April 8, 2014 at 16:52

Oh thanks! And welcome to my blog! You can make a dessert tiramisu style with everything you like! Just try this one and let me know! ADA

Embroidery shortbread April 8, 2014 at 11:16

Good morning dear Ada, first of all congratulations for your victory are a must but, with you there is no story we knew you had the victory in my Pocket!!!!! Vist!!!! .. and then tirelessly we delight with this gorgeous tiramisu…. a big kiss Manu

Sicilians creative in the kitchen April 8, 2014 at 11:32

Manu Darling thanks! I wouldn't say I had victory in his pocket, really I haven't really ever thought and especially didn't roll the semifreddo.. Much easier though this dolcino, and very satisfying for the greedy I would say!!! One kiss, ADA

Maurizia Recipes dl Pozzo Bianco April 8, 2014 at 08:45

How beautiful Ada! After your ice cream to mozzarella ….. You can still surprise!

Sicilians creative in the kitchen April 8, 2014 at 11:32

Maurizia, a big kiss great! ADA


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