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Limoncello Tiramisu

Some of you are aware of my recipe posted some time back for homemade limoncello liqueur. Recently I was asked to bring a dessert to a potluck and I decided to make a limoncello tiramisu instead of the traditional one with espresso and Grand Marnier. What follows is this very tasty but time consuming recipe…thanks to Coleen, the Redhead Baker for sharing this recipe on Pinterest.

Limoncello Tiramisu                                         Author: Coleen, The Redhead Baker

Serves: 12 servings

Ingredients

  • 5 large eggs, divided
  • 1 cup sugar, divided
  • 1½ cups limoncello, divided (1/2 and 1 cup)
  • Zest of 3 Meyer lemons
  • Juice of 5 to 6 Meyer lemons (enough to yield ¾ cup)
  • 1 cup water
  • 16 oz. mascarpone cheese, at room temperature
  • 40 ladyfinger cookies

Directions

  1. Line a 9×13 baking sheet with wax paper, letting it hang over the edges on two sides.
  2. Fill a large saucepan with about an inch of water and set it over high heat until the water comes to a steady simmer. Reduce the heat to keep water at a steady simmer.
  3. Place two cups of ice in a very large mixing bowl and fill with about 2 inches of water.
  4. Place the egg yolks, ¼ cup of sugar and ½ cup of the limoncello in a medium mixing bowl. Place the mixing bowl over the simmering water, and whisk vigorously until the mixture thickens (about 5 minutes).
  5. Take the mixing bowl off the double boiler and place the mixing bowl in the ice water.
  6. Empty the simmering water from the saucepan. Place the 1 cup of water, the remaining 1 cup of limoncello, the lemon juice, and ½ cup sugar in the saucepan. Heat over high heat until boiling, and cook at a boil for 5 minutes. Set aside to cool.
  7. In a large mixing bowl, with a hand-held mixer or whisk, beat the mascarpone cheese until softened. Add the lemon zest and beat until light and fluffy.
  8. In the bowl of a stand mixer with a whisk attachment, beat the egg whites until frothy. Gradually add the sugar and beat until the whites form medium peaks.
  9. Fold a third of the egg yolk mixture into the mascarpone cheese, then fold in the rest of the yolk mixture. Then fold in the egg whites, a quarter of the whites at a time.

Happy New Year Everyone!

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on December 29, 2016, in Cakes, Pinterest and tagged , , , , , , . Bookmark the permalink. 1 Comment.

  1. This sounds absolutely fabulous but I think I want to taste yours rather than go to all that work! Of course I am still recovering from Christmas baking! Cheers Carol

    Sent from my iPhone

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