Ladyfinger Vicenzovo Italian Biscuits - 200g | Perfect for Tiramisu & Desserts

Ladyfinger Vicenzovo Biscuits – 200g | Perfect for Tiramisu & Italian Desserts

Matilde Vicenzi, a renowned Italian family-run bakery since 1905, is celebrated for crafting premium pastries, ladyfinger - biscuits, and cake bases using only the finest ingredients and traditional techniques. The iconic Vicenzovo Ladyfingers are a true representation of Italian baking excellence—made with 26% fresh eggs and based on the original certified recipe that earned the very first product certification in Italy.

Why You'll Love Vicenzovo Ladyfinger:

• Authentic Italian Taste:
  Crafted using a time-honored recipe preserved for over 115 years. These Savoiardi biscuits are baked with care, staying true to their origins.
• #1 Choice for Classic Desserts:
  The preferred biscuit in Italy for Tiramisu, Charlotte cakes, and coffee dipping—thanks to their light, spongy texture and excellent absorption.
• Made with Premium Ingredients:
  Prepared with natural ingredients and 26% fresh eggs. Free from artificial additives or preservatives, offering a rich, wholesome flavor.
• Versatile & Convenient:
  Enjoy them as a light breakfast, a snack with coffee or milk, or as the perfect base for desserts. The 400g pack keeps them fresh and ready to use.
• Certified Quality & Safety:
  Certified by IFS (International Featured Standard), OU Kosher Dairy, and GMO-free—ensuring trust, quality, and authenticity in every bite.

Tiramisù with Lemon and Limoncello

A Refreshing Twist on the Classic Italian Dessert

Prep Time: 20 minutes | Cook Time: 5 minutes | Servings: 4 | Difficulty: Easy | Author: Matilde Vicenzi

🧾 Ingredients

• 12 Savoiardo Vicenzovo Ladyfinger
• 10 teaspoons Limoncello
• 1/2 cup water
• 2 eggs
• 1/2 cup sugar
• 1/2 cup mascarpone cheese
• 2 organic, untreated lemons (for zest and juice)
• Fresh mint sprigs (for garnish)

👩🍳 Preparation Instructions

1. Prepare the syrup:
   Grate the lemon zest and squeeze the juice from both lemons.
   In a saucepan, combine the juice, water, and half the sugar.
   Heat gently until the sugar dissolves completely.
   Remove from heat, add the limoncello, and allow it to cool.

2. Make the cream:
   Separate the eggs.
   Beat the yolks with the remaining sugar until pale and fluffy.
   Mix in the mascarpone and lemon zest.
   In another bowl, beat the egg whites until stiff peaks form.
   Gently fold the whites into the mascarpone mixture to keep it airy.
   Transfer the cream into a piping bag with a 2 cm round nozzle.

3. Assemble the dessert:
   Quickly dip 4 Vicenzovo Ladyfingers into the limoncello syrup.
   Break them into pieces and place them at the bottom of 4 serving glasses.
   Pipe a layer of lemon cream on top.
   Repeat the process twice more—creating 3 alternating layers of ladyfingers and cream.

4. Chill & Garnish:
   Refrigerate the tiramisu for at least 2 hours.
   Before serving, garnish with fresh mint and lemon zest or slices.

🍋 Tips for Best Results

• Use only organic lemons to ensure safe zesting.

• For a non-alcoholic version, replace limoncello with lemon syrup or lemonade concentrate.

Bring home the taste of Italy with Vicenzovo – the original Ladyfinger biscuit, perfect for every dessert creation.