Sign In
Add a Timestamp
Add a Sticky Note
Success    
Ease    
Personal Note

Limoncello Tiramisù

r_be8616a6-890f-47c7-9798-992cf900a3d5

Source: Lidia Matticchio Bastianich/Epicurious

Limoncello Tiramisù

r_be8616a6-890f-47c7-9798-992cf900a3d5

Source: Lidia Matticchio Bastianich/Epicurious

Ingredients

Yields: 16 squares (16 Servings)

5 large Eggs, separated 250g
4 large Lemons, zested and juiced 336g
1 cup Sugar 200g
1 cup Water 236.6g
2 cup Mascarpone (room temp) 464g
40 Ladyfingers 332g
1 1/2 cup limoncello liqueur

ALWAYS check labels before buying or consuming!
Bring 1" of water in a pan to boil. Beat egg yolks, 1/4c sugar, and 1/2c liqueur in a metal or glass bowl. Place bowl over the hot water and beat another 5 minutes on highest speed until zabaglione forms a ribbon. Remove from heat. Dump hot water and bring 1/2c sugar, 3/4c lemon juice, 1c water, and 1c liqueur to a boil. Simmer 5 minutes until syrupy. Pour into a large shallow pan to cool. Mix mascarpone and 2 tbsp lemon zest until no longer lumpy. Fold-in cooled zabaglione in 3 batches. Beat egg whites and 1/4c sugar to firm peaks. Fold into mascarpone mixture in 3 batches. Dip ladyfingers into syrup, soaking both sides, then place into presentation dish to form a layer. Cover with half the cream, and repeat with second layer of moistened ladyfingers, and remaining cream. Cover with plastic wrap and refrigerate overnight (at least 6 hours).
Reviews

Success 


Ease 


Kidfun 



Cuisine: Italian, Mediterranean, Western European
Meal/Course: Dessert
Occasion: Fall, Season
Method: Simmering
Necessary Equipment: Beaters
Tips: Kid-Friendly/Family

Beaters