Limoncello Tiramis Best Recipes

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LIMONCELLO TIRAMISù

2009-10-21



Limoncello Tiramisù image

Provided by Lidia Matticchio Bastianich

Categories     Cookies     Liqueur     Mixer     Egg     Dessert     Lemon     Fall     Family Reunion     Simmer     Boil     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes a 12-or 13-inch tiramisù

Number Of Ingredients 7

Ingredients:

  • 5 large eggs
  • 5 or 6 lemons
  • 1 cup sugar
  • 1 1/2 cups limoncello liqueur
  • 1 cup water
  • 1 pound (2 cups) mascarpone, at room temperature
  • 40 ladyfingers (preferably imported Italian savoiardi), or more as needed

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 TIRA MI SU (TIRAMISU)

2022-12-01



Limoncello Tira Mi Su (Tiramisu) image

Love Limoncello and from Lidia's Italy cooking show comes a recipe I am determined to make. Found the recipe on her site. Times are a guess since I haven't yet attempted it. No less than 2 hour refrigeration, overnight is best.

Provided by Julie Bs Hive

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients:

  • 3/4 cup pasteurized egg yolk
  • 1 1/2 cups pasteurized egg whites
  • 1 cup sugar
  • 3 lemons, zest of
  • 1 1/2 teaspoons lemon extract
  • 35 ladyfingers
  • 2 lbs mascarpone cheese
  • 4 cups limoncello
  • 2 cups simple syrup

Steps:

  • Whip whites and ½ cup sugar until stiff peaks form. Mix yolks with remaining sugar, add mascarpone cheese, lemon oil and lemon zest. Mix well making sure that there are no lumps. Fold in whites.
  • Combine the four cups of Limoncello liquor with the 2 cups of simple syrup (this will be used to moisten the lady fingers).
  • After dipping the lady fingers in the mixture form one layer of lady fingers at bottom spread a layer of the lemon mascarpone on top repeat once. Reserve leftover Limoncello mixture.
  • You should let the tira mi su set for at least 2 hours before serving, overnight is ideal.
  • CANDIED LEMON CHIPS:.
  • Slice lemon into very thin slices dip into 3 cups simple syrup lay flat on silk pad lined sheet tray and bake at 200°F until crisp, about 2 hours (used for garnish).
  • CANDIED KUMQUATS:.
  • Cut kumquats in half and remove pits.
  • Place in pot with 3 cups simple syrup (enough to cover kumquats) and let simmer slowly, cook the kumquats until they become translucent (used for garnish).
  • Take left over Limoncello and simple syrup mixture and add 1 teaspoons of cornstarch for a sauce to garnish the plate.
  • .

Nutrition Facts : Calories 247.6, Fat 7, SaturatedFat 2.6, Cholesterol 304.5, Sodium 104.9, Carbohydrate 36.6, Fiber 0.3, Sugar 25.1, Protein 9.1

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