Recipes
Whip the egg whites with the sugar to obtain a soft but stable mixture.
Slowly add the yolks to the meringue and keep whipping for a minute.
Sift the flour and starch and combine with the first mixture.
Pour 200 g of batter into a ∅16 cm ring.
Bake in a 170°C oven for 18-20 minutes.
Bring the water, sugar, glucose and lemon zest to the boil and let infuse for 20 minutes.
Strain and add the limoncello.
Re-hydrate the gelatin with the water.
Heat a first part of the cream (200 g) to 60°C with the sugar, condensed milk, lime and lemon zest and let infuse for 20 minutes.
Add the gelatine mass and let melt.
Filter and pour in the second part of the cream (300 g) hot mixture over the mascarpone.
Emulsify with a hand blender.
Once mixed, continuing blending while adding the remaining cold cream(2).
Emulsify well.
Add the limoncello and let rest for at least 12 hours in the refrigerator at 4°C.
The next day, whip the cream in a stand mixer.
Mix the raspberry and strawberry purees with the water and the lemon zest in tall, narrow recipient.
In a separate bowl combine the sugar, modified cornstarch, dextrose and salt, then stir into the puree.
Mix well using a hand blender.
Store in the refrigerator at 4°C.
Inside a ring lined with a strip of acetate, top a layer of sponge imbibed with the lemon syrup with a layer of strawberry-raspberry gel, and then a layer of cream.
Add another layer of sponge imbibed with the lemon syrup, followed by a layer of the strawberry-raspberry gel and a final layer of mascarpone cream.
Freeze and unmould.
Encircle the tiramisu with the white chocolate band and affix the white chocolate bow on one side.
Finish by decorating the top with alternating peaks of lemon mascarpone cream and strawberry-raspberry gel.
