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Limoncello Tiramisu | Gennaro Contaldo | #MyFoodMemories | AD

Limoncello Tiramisu | Gennaro Contaldo | #MyFoodMemories | AD

Hi guys! So me and Hotpoint asked you to send in your most incredible food memories. Mike had the most amazing food memory of a Limoncello Tiramisu that blew his mind. The only person to bring that back to life is Gennaro Contaldo. Go on my boy! Why am I cooking so good? Yes! I’m cooking so good and I’m gonna make this fantastic Limoncello Tiramisu which you will love it. If you want to see more of this food memory and win Hotpoint appliances click the link and enter the food memory hub. First let me tell you about this food memory. Mike found this dessert in a posh coffee shop in Lancashire. He ate it and then never forgot it. Mike went back again to try to find this coffee shop, but it was closed, finished. So I’m gonna make this fantastic Limoncello Tiramisu. First of all I’m gonna make lemon syrup. I’m gonna make it on Hotpoint hobs which gives me great control over temperature. First we put the sugar inside, 250g and 250ml of water. Just get straight inside. Mike said as soon as he tasted it he had this zest of lemons. So we need zest of 2 whole lemons. Cut all this to a little strip. The juice of 2 lemons straight inside and the zest of the lemon. Let it simmer for about 10 minutes, then it becomes a lovely syrup. Turn it off and let it cool down. We’re gonna separate the 4 eggs. Let’s do the yolk. 150g castor sugar. Let’s whisk it until it’s pale and fluffy. So nice. This is good. It’s 500g of mascarpone. Oh my goodness me. We need one zest of a whole lemon. Now we’re gonna drizzle with a little bit of Limoncello. It’s lemon liqueur. Couple of tablespoons. Let’s do the white of egg now. We need a little pinch of salt and start to whisk. But how do you know when it’s ready? Just get it and do this. Easy! You add white of eggs which are lovely and fluffy and fold it in. Let me show you how to put them all together. First of all you need to put this lovely cream of mascarpone on the bottom of your dish. Use this lovely finger biscuit which we call Savoiardi, Italians. Dip them inside of the syrup and then lie down one by one. Now we need to put some Limoncello on top. You will love it. Cover everything, in it goes. And then you repeat again. More limoncello goes on top. More mascarpone. Shake him a little bit to make sure, then everything is settling down. Let’s put them inside the Hotpoint fridge to set for perfect temperature. It needs to stay at least about 4 hours, but if you make it in the evening just let it stay overnight. This is what I made last night. Oh my God, look at this. This is incredible. Did you remember when we made that lovely lemon zest syrup? Lovely on top. Some top of mint. First of all I’m going to taste it. Oh my my! You will love it! Mike thank you very much to share this lovely memory as well Hotpoint are gonna give you a hob. If you want to win Hotpoint appliances, just click the link, enter the competition. For now, arrivederci! And we say ciao! What a lovely tiramisu. Taste good. Why I’m cooking so good! Arrivederci!

100 thoughts on “Limoncello Tiramisu | Gennaro Contaldo | #MyFoodMemories | AD

  1. I am making this for my birthday. I love lemons and tiramisu, so this might be the best desert ever!

    Can you also add coffee to this? I have no idea how lemons and coffee go together.

  2. Got to love Gennero – he always makes cooking interesting and entertaining. I would never be brave enough to a bowl of anything whipped upside down over my head. My Ultimate Food Memory is my Mom's macaroni salad that is different than any other I have ever tasted. Sadly, I don't have an exact recipe and she passed many years ago. Instead of using Sweet Pickles, she would put the juice of the Sweet Pickles in the dressing (made of mayo, a little mustard and a little sugar with a pinch of salt and pepper) and dice up celery that took on the flavor of the Sweet Pickles. She would then mix in a box of cooked and drained macaroni along with diced up onions and green peppers and let sit a few hours for the flavors to meld in. I would eat a large bowl and nothing else for dinner when she made it. I have never been able to replicate it, but it was the best ever and I will keep trying. .#MyFoodMemories

  3. Instead of the syrup, it will actually taste much better if you mix limoncello with espresso and dip the savoiardi biscuits in them. This looks lovely though.

  4. I have some lemoncello that I brought home from Italy that my aunt made I’m have to try this recipe with that lemoncello!

  5. Dear Gennaro, I have been thinking about you and how to comfort you in these days, in which you have lost your dear friend, receive our love <3

  6. What makes it a Tiramisu?
    (I thought coffee and chocolate was needed for it to be called so ('Tho' I am sure it surely will "pull me up"))

  7. lemon juice is a great stabilizer for egg whites, when making a meringue. Lemon curd mixed into the mascarpone,and lemon biscotti may be a good addition?

  8. My day was shitty but I saw this – day made. Gennaro can make any shitty day better. He should be considered national treasure of Amalfi

  9. Perfect way to introduce product placement in a video, Hotpoint stays in the back of the mind while never taking focus away from the recipe. This is how you do it!

  10. A Genna' maronna buona! Tiramisu is with coffee! end of. It's in the name! Limoncello is digestivo, it sends you to sleep, the opposite of TIRA MI SU

  11. I wanna make it it lookssooo good but I don’t eat raw eggs 🥚 i wanbsvtry to cook the eggs I’ll try it and see what happens

  12. Oh Gennaro, you and Antonio always had me in stitches when you worked together, like an old married couple. I'm so sorry for your loss, we have lost one of the greatest chefs. Rest in peace Antonio Carluccio xx

  13. Thank you for this recipe. I learned that tiramisu is not only for chocolate flavor. Oliver's team is always remarkable. And yes Gennaro cooks so good! Though I haven't eaten anything he has cooked yet. Jesus bless you more. From the Philippines here.

  14. I  made it on my party last Saturday and now everybody wants recipe from me.  Why I am cooking so good? 🙂 Because I have Gennaro and Jamie.

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