Marias Tiramisu Alla Napoli Recipes

VILLA MARIA'S LEMON TIRAMISU

Steps:

• In a clean bowl, whisk the egg whites, sugar, and lemon juice together until you achieve white fluffy peaks.
• In a separate bowl, whisk the whipping cream until fluffy. Fold in the egg white mixture, a splash of limoncello, the lemon zest and carefully fold into the whipping cream.
• In another bowl, combine 1 cup limoncello with water. Add more water (to dilute the limoncello) and sugar, if desired.
• Lightly dip both sides of each lady finger cookie in the limoncello mixture. The exterior of the cookie should be wet while the interior should remain somewhat dry. Arrange the dipped cookies in one tightly packed layer on the bottom of a cake pan. Spread 1/2 of the cream mixture evenly over the cookies, making sure the cookies are completely covered. Add a second layer of dipped lady fingers, and then evenly spread the remaining cream mixture on top. Sprinkle the top with lemon zest and lemon-infused white chocolate.
• Unlike the traditional tiramisu, this version can be served immediately.

MARIA'S TIRAMISU ALLA NAPOLI

Steps:

• LADYFINGERS: 1. Preheat oven to 350 degrees F. 2. Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter. 3. In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. 4. In another mixing bowl, whip the egg whites to soft peaks. Slowly ass the remaining 1/4 cup sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. 5. Lastly, fold in the remaining 1/2 egg white mixture. Pour the batter into the prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray. 6. Bake for 12 to 15 minutes until done and golden in color. 7. Remove from the oven and allow to cool to room temperature. Note: Use as needed. This can be made up to 2 weeks in advance, wrapped in plastic wrap and foil and stored in the freezer.
• MASCARPONE CREAM: 1. In a medium bowl, whisk together the egg yolks and sugar. 2. Add the Marsala and brandy. 3. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon). 4. Remove from the double-boiler and cool over ice bath, until room temperature. 5. Whip the mascarpone cheese to soft peaks. 6. Fold into the cooled sabayon until well incorporated. Use as layers in the tiramisu. Note: Can be made up to 4 hours ahead. Refrigerate.
• ESPRESSO SYRUP: 1. Brew fresh espresso. 2. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. 3. Stir until dissolved.
• ASSEMBLY: 1. Divide the sheet of ladyfingers into 2 (8 by 10 inch) sheets. 2. Divide espresso syrup into 2 portions. 3. Divide the mascarpone cream into 3 portions. TO ASSEMBLE: 1. Spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10 inch) mold topped with 1 sheet of ladyfinger. 2. Pour 1 portion of the espresso syrup on to layer of ladyfinger until soaked. 3. Repeat process. 4. Lastly, top with remaining mascarpone cream and cover with shaved chocolate. 5. Cover mold with plastic wrap and refrigerate at least 2 hours before serving. ENJOY!