By Maurizio Peccolo, Tiramisù World Cup Ambassador in the U.S.A. Executive Chef at Lucca Restaurant & Lounge (Bordertown, NY)
INGREDIENTS
150 g of egg yolk (9 yolks circa)
150 g of icing sugar
650 g of mascarpone
30 g of strained lemon juice
15 g of fresh mint leaves
20 g of basil leaves
150 g of Golden Delicious apple, peeled and diced
15 g clear liqueur of choice (or non-alcoholic substitute)
15 g freshly grated ginger
Approximately 14 ladyfingers
Limoncello for soaking (or unsweetened apple juice as a non-alcoholic option)
To garnish: mint, basil, and lemon slices and caramel
DIRECTIONS
- Prepare the caramel and dip the ladyfingers on both sides. Let them drain on a wire rack.
- Make the mascarpone cream and divide it into two bowls.
- Blend mint, basil, and 20 g of lemon juice into the first part to create a light green, delicately scented cream.
- Blend chopped apple with ginger, 10 g of lemon juice, and a splash of liqueur. Add this purée to the second part of the cream, making sure to keep a good consistency.
- In each serving cup, crumble one ladyfinger, drizzle with about 20 g of limoncello, and add 60 g of one of the two creams.
- Crumble another ladyfinger and finish with the second cream (50–60 g).
- Garnish to your liking with mint leaves, basil, dark chocolate, or a caramel lace made from the leftover caramel.
