Summer Limoncello Dessert with Mascarpone Cream
Ingredients
- 150 g Cantuccini
- 150 ml Limoncello liqueur
- 1 organic lemon
- 250 g low-fat quark
- 50 g sugar
- 250 g mascarpone
- 200 g heavy cream
Preparation
Cut Cantuccini into coarse pieces and distribute among six dessert glasses
Spoon 100 ml of Limoncello over the glasses and set aside
Wash the lemon in hot water, pat dry, and remove the zest in thin strips using a zester
Set aside the zest for garnish
Halve the lemon and squeeze the juice
In a bowl, mix quark, lemon juice, and sugar until smooth
Stir in the remaining 50 ml of Limoncello
Add mascarpone and mix briefly
Whip the heavy cream until stiff and fold into the cream mixture
Fill the cream into a piping bag with a large tip and pipe the cream into the six glasses
Chill for at least 60 minutes to let the flavors meld
Garnish with lemon zest before serving
Tips
The dessert keeps for at least 2 days in the refrigerator
