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
- 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
- Line a 9×13 baking sheet with wax paper, letting it hang over the edges on two sides.
- 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.
- Place two cups of ice in a very large mixing bowl and fill with about 2 inches of water.
- 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).
- Take the mixing bowl off the double boiler and place the mixing bowl in the ice water.
- 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.
- 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.
- 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.
- 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!
Sorry that you are getting this a little early this week, as we are off Sunday for our Grape Escape. I will try to prepare a couple more recipes for posting when I get a quiet moment. In the meantime follow us on our journey through Wine Country…first California and then British Columbia. The new blog site is http://www.grapesahoy.wordpress.com
This recipe is my favorite Italian dessert. I first had it when it was prepared by my Italian cleaning lady when I was working at Riverside Secondary School. Thanks to Adriana (who even gave me the espresso pot) I have been making it ever since! This particular recipe comes from Food Network as well….Disfrutalo!
- 6 extra-large egg yolks, at room temperature
- 1/4 cup sugar
- 1/2 cup good dark rum, divided
- 1 1/2 cups brewed espresso, divided
- 16 to 17 ounces mascarpone cheese (Costco or Superama)
- 30 Italian ladyfingers, or savoiardi (in Merida, they are available at Liverpool).
- Bittersweet chocolate, shaved or grated
- Confectioners’ sugar, optional
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners’ sugar, if desired.