AuthorHeather WallaceCategorymOusse & pavlOvaDifficultyIntermediateTiramisù (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".
Remove the zest of lemons to with a fine grater to get 2 tablespoons of zest, set aside.
Juice and strain the lemons to get 3/4 cup worth of juice.
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.
Remove egg yolk mixture from heat and whip until thick and lemon colored, about 5 Minutes.
Mix in 2-8ounce containers of room temperature mascarpone cheese and the reserved 2 tablespoons of lemon zest.
Set aside.
In a separate bowl whip 2 cups of heavy cream until stiff peaks form.
Gently fold whipped cream into sabayon.
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.
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).
Spoon half of sabayon over lady fingers, repeat process.
Refrigerate for 4 hours to overnight (it gets better as it sits).
Dust with powdered sugar before serving.
Ingredients
Directions
Remove the zest of lemons to with a fine grater to get 2 tablespoons of zest, set aside.
Juice and strain the lemons to get 3/4 cup worth of juice.
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.
Remove egg yolk mixture from heat and whip until thick and lemon colored, about 5 Minutes.
Mix in 2-8ounce containers of room temperature mascarpone cheese and the reserved 2 tablespoons of lemon zest.
Set aside.
In a separate bowl whip 2 cups of heavy cream until stiff peaks form.
Gently fold whipped cream into sabayon.
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.
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).
Spoon half of sabayon over lady fingers, repeat process.
Refrigerate for 4 hours to overnight (it gets better as it sits).
Dust with powdered sugar before serving.