Limocello Tiramisu

tired of normal tiramisu?

Category
Dessert
Cuisine
Italian
Serves
8-12
Time
6 hours
From
Phil Price

limoncellotiramisu

This is an adaptaion of my regular tiramisu and the recipe at https://lidiasitaly.com/recipes/limoncello-tiramisu-2/

Ingredients

Soaking Liquid

  • 1 cup boiling-hot water
  • 1/4 cup sugar
  • 1/2 cup Limoncello
  • juice of 2 lemons (zest first for use in the custard)

Custard

  • 5 large egg yolks
  • 1/3-1/2 cup Limoncello
  • 1/2 cup sugar, divided
  • 1 pound mascarpone (2 1/2 cups)
  • zest of 2 lemons
  • 5 large egg whites
  • 2 cups chilled heavy cream

Ladyfingers

  • 36 Italian ladyfingers (two 7-ounce packages)

Instructions

  1. Put the limoncello, lemon juice, 1 cup water, and 1/4 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.
  2. Beat egg yolks, lemon zest, Limoncello, and 1/4 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes.
  3. Remove bowl from heat. Beat in mascarpone until just combined and set aside.
  4. Beat the egg whites without sugar in a large bowl until soft peaks form, then add in 1/4 cup of sugar and beat until it holds medium peaks (not stiff or the custard will be grainy).
  5. Beat cream in a large bowl until it holds stiff peaks.
  6. Fold about 1/4 of the egg whites into the mascarpone mixture.
  7. Fold about half of the remaining egg whites into the mascarpone mixture gently but thoroughly.
  8. Fold in the remaining egg whites
  9. Fold about 2/3 of the whipped cream into the mascarpone mixture in 2 batches. Save the rest for topping the tiramisu.
  10. Dipping both sides of each ladyfinger into soaking mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary.
  11. Spread half of mascarpone filling on top
  12. Dip remaining 18 ladyfingers in soaking mixture and arrange over filling in pan.
  13. Spread remaining mascarpone filling on top
  14. Spread remaining whipped cream on top.
  15. Chill, covered, at least 6 hours, preferably overnight
  16. Let tiramisu stand at room temperature 30 minutes before serving.

Notes

  • Check that you have enough lady fingers for 2 layers in your dish before you start soaking them. You may have to break some to get them to fit nicely
  • If you have soft lady fingers (e.g. from Trader Joe's) then you don't need to soak for too long. If you have the hard ones (traditional Italian) then soak for longer (count to 3), or break in two and then soak. If you don't, they will be a little dry
  • If you really like lemon, you can also sprinkle the top with some extra lemon zest
  • You can also put some fresh raspberries on top just before serving