I can’t resist a creamy dessert. So it should come as no surprise that I have a weakness for tiramisu. Coffee, rum, chocolate, mascarpone? I’m there. But recently at a restaurant, I discovered a different kind of tiramisu. This one uses limoncello, the lemon liqueur produced in Southern Italy near the Amalfi Coast, as it’s base. It was lighter, and fruitier than it’s counterpart, and it was fantastic! Perfect for summer, or anytime really. Limoncello Tiramisu may just be my favorite new dessert!
This recipe is from Lidia’s Italy by Lidia Bastianich.
- 1 pkg of 40 Italian Savoiardi, or ladyfingers
- 5 large eggs
- 5 lemons
- 1 cup sugar
- 1-1/2 cups limoncello liqueur
- 1 cup water
- 16 oz. or 2 cups Mascarpone at room temperature
- Separate the eggs.
- Add the yolks to a large bowl of a double boiler and the whites to a mixing bowl.
- Zest 2 or more lemons to get 2T.
- Juice and strain the lemons. You need 3/4 cups of lemon juice.
- To make the base for the tiramisu, heat the water in the double boiler to a simmer.
- Off heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 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 sugar in a saucepan. Bring to a boil, stirring to dissolve 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 add the lemon zest. Beat until light and creamy.
- Whip the egg whites with the remaining 1/4 cup sugar until it holds moderately firm peaks.
- When the limoncello sponge (or zabaglione) is cooled, scrape about a third of it over mascarpone and fold it in with a large rubber spatula.
- Fold the rest of the zabaglione in 2 or 3 additions.
- Fold in the whipped egg whites in several additions until the limoncello-mascarpone cream is evenly blended.
- Pour some of the cooled syrup, no deeper than 1/4 inch into a shallow rimmed pan ( I use a pie pan). One at a time, roll a ladyfinger in the syrup ( I hold it about 4 seconds on each side) and place it into the casserole or baking dish that you are using for the tiramisu.
- Arrange them in neat tight rows, filling the bottom of the pan completely.
- You should be able to fit about 20 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 do the same with the second layer of ladyfingers, covering it with the remainder of the cream.
- Smooth the cream with the spatula and seal the tiramisu airtight in plastic wrap.
- Refrigerate overnight.