limOncello tiramisù

AuthorHeather WallaceCategoryDifficultyIntermediate

Tiramisù (translating to "pick me up" or "cheer me up" in Italian) is classically made with the ladyfingers dipped in espresso and layered with a whipped custard mixed with mascarpone cheese. I've made this variation where the ladyfingers are soaked with a lemon juice and Limoncello syrup that makes a very bright and refreshing dessert.

You can make this dessert ahead of time, it gets better as it sits- the ladyfingers soak up all the flavors. It's perfect for entertaining...and your guests would be so impressed with your fancy Italian dessert that most people think is only a "restaurant dessert".

Yields12 Servings
Prep Time4 hrs 40 minsCook Time20 minsTotal Time5 hrs
 5 large lemons
 6 large egg yolks
 1 ¼ cups sugar
 2 8-ounce packages mascarpone cheese, room temperature
 1 ¾ cups heavy whipping cream
 2 7-ounce packages lady fingers
 1 ½ cups limoncello liqueur
 powdered sugar for dusting
Gather Ingredients...
1

For The Sabayon...
2

Remove the zest of lemons to with a fine grater to get 2 tablespoons of zest, set aside.

3

Juice and strain the lemons to get 3/4 cup worth of juice.

4

In a small saucepan add 1″ of water and bring to a gentle simmer. Place a bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water.

Whisk 6 large egg yolks with 3/4 cup of sugar and 1/2 cup limoncello liqueur in a heat safe medium bowl. Place over simmering water and heat for 10 Minutes whisking constantly. This is your sabayon.

5

Remove egg yolk mixture from heat and whip until thick and lemon colored, about 5 Minutes.

6

Mix in 2-8ounce containers of room temperature mascarpone cheese and the reserved 2 tablespoons of lemon zest.

Set aside.

7

In a separate bowl whip 2 cups of heavy cream until stiff peaks form.

Gently fold whipped cream into sabayon.

For The Syrup...
8

In a small saucepan combine 1 cup of limoncello liqueur, the 3/4 cup of reserved lemon juice, 1/2 cup sugar, and 1 cup of water.

Bring to a boil stirring to dissolve sugar and evaporate alcohol. Let cool completely.

Assemble...
9

Pour a small amount of syrup into a shallow dish.

Take 2-7ounce packages of lady fingers and dip into syrup one at a time rolling quickly, place into a casserole dish (I used 2- 9inch pans but you could use a 9x13 inch pan).

10

Spoon half of sabayon over lady fingers, repeat process.

11

Refrigerate for 4 hours to overnight (it gets better as it sits).

12

Dust with powdered sugar before serving.

Ingredients

 5 large lemons
 6 large egg yolks
 1 ¼ cups sugar
 2 8-ounce packages mascarpone cheese, room temperature
 1 ¾ cups heavy whipping cream
 2 7-ounce packages lady fingers
 1 ½ cups limoncello liqueur
 powdered sugar for dusting

Directions

Gather Ingredients...
1

For The Sabayon...
2

Remove the zest of lemons to with a fine grater to get 2 tablespoons of zest, set aside.

3

Juice and strain the lemons to get 3/4 cup worth of juice.

4

In a small saucepan add 1″ of water and bring to a gentle simmer. Place a bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water.

Whisk 6 large egg yolks with 3/4 cup of sugar and 1/2 cup limoncello liqueur in a heat safe medium bowl. Place over simmering water and heat for 10 Minutes whisking constantly. This is your sabayon.

5

Remove egg yolk mixture from heat and whip until thick and lemon colored, about 5 Minutes.

6

Mix in 2-8ounce containers of room temperature mascarpone cheese and the reserved 2 tablespoons of lemon zest.

Set aside.

7

In a separate bowl whip 2 cups of heavy cream until stiff peaks form.

Gently fold whipped cream into sabayon.

For The Syrup...
8

In a small saucepan combine 1 cup of limoncello liqueur, the 3/4 cup of reserved lemon juice, 1/2 cup sugar, and 1 cup of water.

Bring to a boil stirring to dissolve sugar and evaporate alcohol. Let cool completely.

Assemble...
9

Pour a small amount of syrup into a shallow dish.

Take 2-7ounce packages of lady fingers and dip into syrup one at a time rolling quickly, place into a casserole dish (I used 2- 9inch pans but you could use a 9x13 inch pan).

10

Spoon half of sabayon over lady fingers, repeat process.

11

Refrigerate for 4 hours to overnight (it gets better as it sits).

12

Dust with powdered sugar before serving.

limOncello tiramisù
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