Cream of ricotta and limoncello

Ingredients for 1 servings:

• 250 g ricotta
• 400 g mascarpone
• 1 pack of ladyfingers
• 1 lemon(s)
• 0.2 liters of Limoncello
• 5 tbsp, heaped sugar
• 1 pinch of salt
• some milk

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Tiramisu with ricotta cream and lemon liqueur without egg

Squeeze the lemon, reserving the juice and zesting the rind if desired. Mix the lemon juice, ricotta, mascarpone, limoncello, sugar, and salt until smooth. If the creme is too thick, add a little more limoncello or milk to taste. Season to taste with sugar. In a deep dish, pour a good splash of milk with a little limoncello. I use two parts milk and one part liqueur. Briefly toss the biscuits in this liquid and place them in glasses, roughly crumbled if necessary, or line the bottom of a suitable dish whole. Spread the creme on top. Decorate with the zest and let it marinate overnight in the fridge. A simple but delicious dolce to round off any meal.