Limoncello Tiramisu
This Limoncello Tiramisu is a fresh take on a sweet Italian classic. Layers of lemony mascarpone and limoncello-soaked ladyfingers stand in for the traditional coffee and cocoa. Infuse one of Italy’s most treasured desserts with the brightness only lemon (and limoncello) could offer.
Equipment
Ingredients
- 5 large eggs separated
- 5-6 lemons to yield 2 tbsp lemon zest and ¾ cup lemon juice
- 1 cup sugar divided
- 1 ½ cups limoncello liqueur divided
- 14 oz mascarpone at room temperature
Instructions
- Pour just enough water into a double-boiler pan so the water level is below (and not touching) 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 later.
- 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 ¾ cup of fresh lemon juice.
- Heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with ¼ cup of the sugar and ½ cup of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly for about 5-10 minutes, or until the mixture starts to thicken. It’s done when it falls in a ribbon, briefly holding its shape on the surface. If using a thermometer, don’t cook it over 70°C (158°F) or it will curdle. Immediately take the bowl off the double-boiler pan and let the mixture cool.
- Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, and ½ cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for about 5 minutes, evaporating the alcohol. Let the syrup cool completely (you may want to pop it into the fridge to quicken the process).
- 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 ¼ cup sugar, by hand or by machine, until it holds moderately firm peaks.
- When the zabaglione is cooled, add 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 (carefully to not deflate the mixture), until the limoncello-mascarpone cream is light and evenly blended.
- (You’ll need either a shallow casserole or baking dish with 3-quart capacity. Alternatively, you can use a deep trifle dish or separate dessert dishes/goblets. The following instructions are based on using a shallow casserole dish, as per the original recipe. However, simply adjust the layers and quantities depending on the type of dish/es you use, e.g. for the trifle dish I used, I created three layers, dividing the ingredients into thirds for each layer).
- Pour some of the cooled syrup, no deeper than ¼ 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 (2-3 seconds) or else it will fall apart. Arrange half of the dipped ladyfingers in neat, tight rows, filling the bottom of the dish.
- Spoon half of the limoncello-mascarpone cream over top of the ladyfingers, and smooth it to fill the dish and cover them. Dip and arrange a second layer of lady fingers in the dish, and cover it completely with the remainder of the cream. Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap.
- Refrigerate the tiramisu for at least 6 hours (but preferably 12-24 for the flavors to amalgamate). You can keep it in the fridge for up to 2 days. If you’ve used a long, shallow dish for your tiramisu, slice pieces and serve on a flat plate. Or, if you’ve used a deep dish as I have, scoop portions out and serve in a dessert dish. Serve with fresh berries — strawberries, raspberries, or blueberries are ideal.
Video
Nutrition
Calories: 436kcalCarbohydrates: 40gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 133mgSodium: 59mgPotassium: 109mgFiber: 2gSugar: 35gVitamin A: 703IUVitamin C: 29mgCalcium: 84mgIron: 1mg
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