Limoncello Tiramisù
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
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
2
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
3
Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest
4
Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice
5
To make the base for the tiramisù, heat the water in the double boiler to a steady simmer
6
Off the heat, beat the egg yolks with 1/4 cup of the sugar and ± cup of the limoncello until well blended
7
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
8
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
9
Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan
10
Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol
11
Let the syrup cool completely
12
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
13
Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks
14
When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula
15
Fold in the rest of the zabaglione in two or three additions
16
Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended
17
Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi)
18
One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish
19
Wet each cookie briefly—if it soaks up too much syrup, it will fall apart
20
Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely
21
You should be able to fit about twenty ladyfingers in a single layer
22
Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them
23
Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream
24
Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap
25
Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours
26
To serve, cut portions of tiramisù in any size you like, and lift each out of the pan onto dessert plates
27
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
28
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
29
Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest
30
Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice
31
To make the base for the tiramisù, heat the water in the double boiler to a steady simmer
32
Off the heat, beat the egg yolks with 1/4 cup of the sugar and ± cup of the limoncello until well blended
33
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
34
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
35
Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan
36
Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol
37
Let the syrup cool completely
38
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
39
Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks
40
When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula
41
Fold in the rest of the zabaglione in two or three additions
42
Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended
43
Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi)
44
One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish
45
Wet each cookie briefly—if it soaks up too much syrup, it will fall apart
46
Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely
47
You should be able to fit about twenty ladyfingers in a single layer
48
Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them
49
Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream
50
Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap
51
Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours
52
To serve, cut portions of tiramisù in any size you like, and lift each out of the pan onto dessert plates