Limoncello Tiramisu Recipe 455 Recipes

LIMONCELLO TIRAMISU

Steps:

• In a large bowl using a handheld mixer, cream together the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice and zest of one lemon. Set aside.
• In another bowl using a handheld mixer, cream together the heavy whipping cream and powdered sugar until mixture thickens into peaks.
• Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture. Set aside.
• To make the soak, bring sugar and the juice and zest of three lemons to a boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat and pour in ⅓ cup limoncello.
• To assemble, take the ladyfingers and dip them in the soak mixture, allowing them to soak up the liquid until softened but not mushy. Repeat with half of the ladyfingers laying them to fit in the bottom of the baking pan, cutting to fit if necessary.
• Gently scoop on half of the mascarpone mixture and spread over the ladyfingers. Repeat the layers with the remaining soaked ladyfingers, ending with the other half of the mascarpone filling.
• To make the drizzle, thin out ¼ cup of lemon curd with either a tablespoon of limoncello, or remaining soak. Whisk and then carefully drizzle over top of the tiramisu.
• Cover and refrigerate for at least 4 hours or up to a day before serving.

LIMONCELLO TIRAMISU RECIPE - (4.5/5)

Steps:

• For zabaglione: In the top of a double broiler beat egg yolks and sugar until pale, about five minutes. Place double broiler over barely simmering water. Slowly stir Grand Marnier and limoncello. Cook over low heat stirring almost constantly until the zabaglione is a thick, smooth and airy, about five minutes at most. Remove from heat. Candied lemon peels For mascarpone filling Beat egg white, mascarpone, powdered sugar, liquor, zest and cheese until blended and smooth. Set aside. To assemble: The recipe will fill a pan about the size of a brownie pan or can be done as individual servings. (I filled three dishes that each held 1 1/2 cups.) Quickly dip ladyfingers in simple syrup and limoncello mix making sure to coat both sides Line the bottom of chosen dish with ladyfingers. Smooth a layer of the mascarpone filling over the top, then a layer of the zabaglione, top with ladyfingers and repeat until the dish is filled. On the last layer, put the zabaglione first and the mascarpone last. Refrigerate for four hours. Bide your time with a lemon drop while you wait. That simple syrup isn't going to drink itself. candied lemon peels: Before serving, sprinkle tiramisu with chopped candied lemon peels. 3 lemons 2 1/4 to 2 1/2 cups sugar Use a vegetable peeler to remove the peel from the lemon in long strips. You only want the yellow stuff, try not to get any of the pith. In a small saucepan, pour two cups of cold water over the lemon peels and bring to a boil, cook for about 10 minutes. Remove the peels from the pan and set aside. Pour two cups of the sugar into the water in the pan and add a cup of water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat. Reduce the heat and simmer, uncovered, until the peels are tender and translucent, 10 to 15 minutes. Drain the peels and let cool. Reserve the lemon simple syrup, you'll want it for the tiramisu. Measure the remaining sugar into a medium bowl and add the peels. Toss to coat. Remove the peels one at time, shaking each to remove excess sugar. Store in an airtight container.

LIMONCELLO TIRAMISU

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Stir in limoncello; set aside., For lemon curd, in another saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Cool to room temperature without stirring., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold cheese and whipped cream into lemon curd., Arrange a third of the ladyfingers on the bottom of a 9-in. springform pan. Drizzle with a third of the syrup; spread with a third of the filling. Repeat layers twice. Cover and refrigerate overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Sprinkle with cookies.

LIMONCELLO GINGER TIRAMISU

Steps:

• In a small saucepan, bring 1/2 cup water, sugar, and ginger to a boil, 2 to 3 minutes. Remove from the heat and let stand until completely cool.
• Put the mascarpone in a large bowl and fold it a few times with a large rubber spatula to loosen it. Stir the lemon curd and add it to the mascarpone. Using the spatula, gently fold the curd into the mascarpone until just combined and no streaks of white remain. Add a third of the whipped cream and fold lightly to combine; add the remaining whipped cream and fold gently, turning the bowl, until the mixture is homogeneous and no streaks of white remain.
• Strain the syrup through a fine-mesh sieve into a shallow dish, pressing on the ginger to remove as much liquid as possible. Add the limoncello to the syrup and stir to combine.
• Briefly dipping both sides of half of the ladyfingers into the ginger-limoncello mixture (to moisten the cookies but not soak them), line the bottom of an 8-inch (20-cm) square baking dish or cake pan with 6 ladyfingers in 2 rows, trimming the edges to fit if necessary. (Place the trimmings in a small bowl and steal a spoonful of the filling to dollop over them and enjoy as a private little cook's treat.)
• Pour half of the lemon cream mixture into the pan, and with a small offset spatula, spread the filling evenly over the ladyfingers. Repeat with the remaining ladyfingers, trimming them exactly like the first layer; you may need to flip them over in the syrup in order to dip both sides once the syrup begins to run out. Spread the remaining cream over the top. Lightly cover the dish with plastic wrap and refrigerate for at least 4 hours and preferably overnight.
• To serve, slice with a warm dry knife.

LIMONCELLO TIRAMISù

Steps:

• 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.
• 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.
• To make the base for the tiramisù, 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 ± cup of the limoncello 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.
• 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.
• Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
• 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 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. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-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 lift each out of the pan onto dessert plates.

LIMONCELLO TIRAMISU

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.