Delicious Limoncello Tiramisu

 

A Limoncello Tiramisu is a refreshing twist on the classic, replacing the rich coffee flavors with zesty lemon. Here's how to make it: (Please read entire recipe and ensure you have all the ingredients. You will likely need about 6 lemons). This recipe is for an 11X13 pan. You could 1/2 this recipe and use a 8X8 pan.

Ingredients:

For the Limoncello Syrup:

• 1 cup (240ml) limoncello
• 1/2 cup (120ml) water
• 1/2 cup (100 g) sugar
• ½ cup (120ml) freshly squeezed lemon juice.

Heat this mixture until sugar is dissolved. Allow to cool. You will have some left over. Another tip is to use 3/4 cup of limoncello and 3/4 cup of lemon juice. 

Lemon Curd

• 6 large eggs
• 1 cup (200g) granulated sugar
• Pinch sea salt
• 2 tsp grated lemon
• 1 cup (240 ml) lemon juice from freshly squeezed lemons. (If you are short use ¼ cup of another citrus)
• Unsalted butter 175 g / ¾ cup
• ½ tsp vanilla

Over low heat whisk eggs, sugar salt and lemon zest until light and frothy. It takes a few minutes with a hand whisk. You might like to try putting one beater in your hand mixer to see if it becomes frothy a little quicker. Next add your lemon juice, then butter and vanilla. Continue to stir until it thickens, about 7-9 minutes. You will be simmering at about 175-180 F. Once it is thickened, strain to remove any cooked egg and zest. Now you should put a piece of plastic wrap on top of the curd to prevent a skin from forming. To cool the curd you can place your bowl of curd in another bowl that has ice water. 

Allow to cool

• 2 cups (500 g) mascarpone cheese (at room temperature)
• 2 cups (240ml) heavy cream whipped with ¼ cup of sifted icing sugar. (Keep your bowl and cream cold for better results. I also heard Anna Olsen suggest 1 Tbsp of dry milk powder for stabilizing whipped cream, which I added. It is not required.) If you haven't icing sugar use granulated sugar to taste.
• Zest of 2 lemons (optional for more lemon flavor)
• Limoncello ¼ cup

First fold in the mascarpone cheese with the lemon curd. Next gently fold the whipped cream into the curd/mascarpone mixture. Add your lemon zest and Limoncello folding in gently. Now you have the filling ready for assembly.

 

                              

You will also need approximately 40 savoiardi cookies, also known as lady fingers. It is easier to purchase premade savoiardi cookies.

Last ingredient to be added before serving is more lemon zest sprinkled evenly over the top of the dessert.

Instructions:

 Assemble the Tiramisu:

• Dip each ladyfinger briefly into the cooled limoncello syrup (1-2 seconds). You do not need to completely soak the cookie. Place the biscuit sugar side up. you can break the cookies to ensure the entire pan is layered.
• Arrange a layer of dipped cookies on the bottom of a 9x13 inch dish (or a similar-sized dish).

4. Layer the Mascarpone Mixture:

• Spread half of the mascarpone mixture evenly over the ladyfingers.

5. Repeat the Layers:

• Add another layer of limoncello-dipped ladyfingers, then top with the remaining mascarpone mixture.

6. Chill and Set:

• Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight for the best results.

7. Garnish and Serve:

• Before serving, garnish with lemon zest. Or even candied lemon slices if you have some.

If you haven't made a tiramisu before you will be amazed at how light and refreshing it is. A great celebration dessert. My first time making it was for a wedding shower for my Italian friend. She didn't know I was sweating bullets because it is a big deal to make this Italian dessert for an Italian. I first made the coffee Kahlua one then the lemon. We taste tested for quality control.

 For the coffee one I used separated eggs, meringue and yolk both whipped and mixed with mascarpone cheese. I used a Swiss meringue method for the coffee flavoured tiramisu, to avoid the risk of contamination from raw eggs. In Italy they don't worry about that. For the lemon, I decided making a curd uses the whole egg anyway and saves me the concerns of raw eggs. 

Another amazing thing happens when you taste your tiramisu dessert. The cookie transforms from the hard crusty biscuit into a light sponge cake due to the moisture from dipping. This adds to the light airy treat. 

 This is not an inexpensive dessert to make. The mascarpone cheese for example is about $15.00 for a 500ml tub. I nearly passed out and would never buy it. Recently my chef friend said, "I just make it when I want it." Link to "how to make mascarpone cheese coming soon"

Savoiardi biscuits or lady fingers are actually a really good price if you look. I ordered from Amazon and do not have an affiliate store so suggest you check and don't get sucked into spending too much. One of the videos I watched insisted on putting the sugar coated side up when you place them in the pan. You can also make you own, but tiramisu is plenty time consuming without making the cookie.

Eggs, well about 50-60 cents each. Sugar not too expensive but whipping cream goes for about $8.00. 

Of course the pick me up part, (Tiramisu means pick me up) is fairly costly. Limoncello is presently $28.00 at the time of writing so not inexpensive. 

How does one prepare for making this rich delight. One month buy the limoncello and the next month or paycheck buy the biscuits/eggs and whipping cream. If you want to be thrifty by making your own mascarpone cheese, you need to buy 2 1 litre containers of whipping cream as one will be for the cheese. You must make it 2 days before using it. 

 I hope you enjoy reading and hopefully make a Limoncello Tiramisu. 

Rover Wisdom:

I do expect my water bowl changed daily. Keep what goes in pure and simple.