LIMONCELLO TIRAMISU
Make and share this Limoncello Tiramisu recipe from Food.com.
Provided by kelsharitt
Categories Dessert
Time 7h
Yield 1 cake, 15 serving(s)
Number Of Ingredients 7
Steps:
- Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
- Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
- Zabaglione: Heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the Limóncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
- Syrup: Meanwhile, pour the remaining cup of Limóncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
- Mascarpone: In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.
- When the Zabaglione is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the Limóncello-mascarpone cream is light and evenly blended.
- Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
- Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
- Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and life each out of the pan and onto dessert plates.
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Md Seliem
[email protected]This tiramisu is a must-try for any limoncello lover.
Angela Lavigne
[email protected]I can't wait to make this tiramisu for my friends and family.
aung yehtut
[email protected]I'm so glad I tried this recipe. It's now my go-to tiramisu recipe.
Thando Sibobi
[email protected]This tiramisu is the perfect ending to a special meal.
loges Piya
[email protected]I love the way the limoncello brightens up this classic dessert.
Broken Zahir
[email protected]This tiramisu was very rich and decadent. A little goes a long way.
Angela Tabe
[email protected]The texture of the tiramisu was a bit grainy. I think I overbeat the mascarpone.
Zac Greed
[email protected]This tiramisu was a bit too boozy for my taste. I would recommend using less limoncello next time.
Raman Sharma
[email protected]I was pleasantly surprised by how well the limoncello and coffee flavors complemented each other.
Najaf Dasti
[email protected]The limoncello flavor was subtle but present, and it paired perfectly with the sweetness of the mascarpone.
Amara Joseph
[email protected]This tiramisu was easy to make and very delicious. I will definitely be making it again.
Nabanja Sophia
[email protected]I've tried many tiramisu recipes before, but this one is by far the best. The limoncello adds a lovely flavor that really makes it stand out.
Frederickz Makondo
[email protected]This limoncello tiramisu was a hit at my dinner party! The combination of the tangy limoncello and the creamy mascarpone was divine.