Gentle Living - Navigating Change While Living Slowly English Countryside | Lemon Tiramisu Recipe

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Peaceful and slow life in English countryside.

I didn't always have this mindset and lived as gently as I try to live now. I was always worried about something, reacting quickly and intensely to any change and failures. I've adopted some lifestyle changes but also mindset changes which helped me to live more beautifully than ever surrounded by nature.
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LEMON TIRAMISU RECIPE

***Please note! The base of this recipe is a traditional Italian tiramisu - made with whipped eggs rather than cream. It's safe to eat uncooked/ half cooked eggs in England and anywhere in Europe, but if you're worried that in your country eggs might be of a lesser quality (or are just worried about uncooked eggs in general) feel free to use whipping cream for this recipe instead of egg whites.

5 eggs
450g mascarpone cheese
6 tbsp of sugar + 1 tsp
400g of savoiardi biscuits (ladyfingers)
2 lemons
100ml of water
3 tbsp of Limoncello

Separate egg yolks from egg whites into 2 different bowls.
Combine egg yolks with 3 tbsp of sugar & whisk until light and creamy. [Do the same step over bain marie (bowl over a pot with boiling water) if you're worried about raw yolks - this will heat treat them].
Add zest of 1 lemon and mascarpone. Mix with a spatula until roughly combined and then whisk again until smooth.

In a separate bowl add the remaining 3 tbsp of sugar to your egg whites, add juice of half a lemon. Whisk on low until light foam, then whisk on high until peaks form - you will know it is ready when you can turn the bowl over and the whites don't float out from the bowl.
(If you're using cream, you will need about 250g of liquid whipping cream which you will have to whip until soft peaks with 3 tbsp of sugar. Add lemon juice at the end and mix.)

Mix mascarpone mixture with egg whites (/whipped cream) carefully with a spatula until just combined. Don't over mix!

In a separate small bowl or shallow plate combine water, juice of 1.5 lemons, 3 tbsp of limoncello and 1 tsp of sugar (You can adjust limoncello to taste).
Spread a thin layer of cream at the base of your dish, dip ladyfingers into your limoncello mixture for about 5 seconds each and lay the first layer. Then add cream on top. I made 2-3 layers here, in 3 different batches.
The last layer will be your cream layer.

Let it rest for at least 4 hours in the fridge before eating :)

I used lemon curd to decorate the top of tiramisu with flowers - you can find the recipe here:    • Peaceful Days of Spring | Embracing Slow L...  

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Filmed on: Fujifilm XH2S with 33mm f1/4 lens
Edited with: Premiere Pro CC
Music: Epidemic Sound


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