TART LEMON TIRAMISU
Provided by Valerie Bertinelli
Categories dessert
Time 6h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the mascarpone, lemon curd, sugar and lemon zest in a large bowl and beat with an electric mixer until smooth. In a separate bowl, beat the cream until it holds medium-stiff peaks. Mix a third of the cream into the mascarpone mixture to lighten it, then fold in the remaining cream.
- Stir together the limoncello, lemon juice and 1/4 cup water in a shallow bowl. Working one at a time, quickly dip half of the ladyfingers in the liquid, turning to coat both sides, and arrange in an even layer in an 8-inch glass baking dish. Spread half of the cream mixture over the ladyfingers and smooth evenly. Repeat with the remaining ladyfingers and the rest of the cream. Sprinkle some lemon zest over the top, then cover with plastic wrap and refrigerate at least 6 hours and preferably overnight.
LEMONY LIMONCELLO TIRAMISU
This limoncello tiramisu is a delightful citrus twist on a classic Italian dessert. It's always a favorite at holiday meals or summer gatherings! —Deena Resnick, Oregon City, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk egg yolks, sugar and milk in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; cool completely. Whisk in mascarpone cheese until almost smooth. Whip heavy cream and vanilla until soft peaks form., Combine lemon juice and limoncello. Briefly dip 24 ladyfingers into lemon mixture and place in the bottom of an 11x7-in. baking dish. Top with half the mascarpone mixture, half the lemon curd and half the whipped cream. Repeat layers. Refrigerate, covered, 6 hours or overnight. To serve, garnish with candied lemon slices as desired.
Nutrition Facts : Calories 509 calories, Fat 31g fat (17g saturated fat), Cholesterol 204mg cholesterol, Sodium 80mg sodium, Carbohydrate 47g carbohydrate (40g sugars, Fiber 0 fiber), Protein 7g protein.
LIMONCELLO TIRAMISù
Provided by Lidia Matticchio Bastianich
Categories Cookies Liqueur Mixer Egg Dessert Lemon Fall Family Reunion Simmer Boil Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes a 12-or 13-inch tiramisù
Number Of Ingredients 7
Steps:
- Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
- Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
- To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and ± 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 of the sugar in a saucepan.
- Bring to a boil, stirring to dissolve the sugar, 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 drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks. When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
- Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty 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 arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream. Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and lift each out of the pan onto dessert plates.
LIMONCELLO TIRAMISU
We love everything about this wonderful dessert-from the light lemon flavor and creamy Mascarpone to the crunchy, crushed macaroon on top. We think you'll enjoy it too.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Stir in limoncello; set aside., For lemon curd, in another saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Cool to room temperature without stirring., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold cheese and whipped cream into lemon curd., Arrange a third of the ladyfingers on the bottom of a 9-in. springform pan. Drizzle with a third of the syrup; spread with a third of the filling. Repeat layers twice. Cover and refrigerate overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Sprinkle with cookies.
Nutrition Facts : Calories 396 calories, Fat 20g fat (11g saturated fat), Cholesterol 128mg cholesterol, Sodium 57mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.
LIMONCELLO TIRAMISU
Mickey at Mickey's in Hamden serves this Tiramisu & one with espresso. Both are very popular. Am posting this as a request. It has a chill time of at least 6 hours, I think overnight might even be better.
Provided by Manami
Categories Dessert
Time P1DT20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- MAKE THE SYRUP:
- Combine all ingredients in a pot and bring to a boil and reduce heat to a low simmer for about 10 minutes.
- Remove from flame and allow to cool down.
- PREPARE & ASSEMBLE TIRAMISU:.
- Beat together yolks and 4 tbls of sugar, limoncello in a large bowl over a bain marie (pot of boiling water) to make a zabaglione until thick and foamy, about 4 minutes.
- Be careful not to overheat - will cook eggs.
- Let it cool off and then fold in mascarpone cheese, lemon zest and candied citron to a smooth, creamy texture.
- In a clean separate bowl using an electric mixer, beat whites while adding remaining 1 tsp sugar slowly.
- Beat whites to a stiff peak.
- Then fold in egg whites with the mascarpone mixture.
- Do not over mix.
- Just until combined.
- Soak ladyfingers in limoncello syrup mixture, soaking it about 2-4 seconds, (depending on what type you have. Do not over soak) and transfer to an 8-inch glass baking dish (2-quart capacity).
- Repeat until one full layer of ladyfingers are arranged in bottom of dish, trimming as needed to fit snugly.
- Spread a quarter of an inch of mascarpone mixture evenly over ladyfingers.
- Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
- Chill tiramisu, covered.
Nutrition Facts : Calories 341.9, Fat 5.4, SaturatedFat 1.8, Cholesterol 165.9, Sodium 85.2, Carbohydrate 68.1, Fiber 0.4, Sugar 55.8, Protein 6.7
LIMONCELLO TIRAMISU
Note: This recipe uses uncooked eggs. If salmonella is a concern, use pasteurized in the shell. Adapted from Il Barone Ristorante.
Provided by gailanng
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, beat together egg yolks, powdered sugar and lemon zest until light and pale, 3 to 5 minutes. If using a stand mixer, switch to the paddle attachment Add cream and mascarpone; beat until fluffy. If using a stand mixer, transfer the mixture to a large bowl.
- In a clean bowl, whip egg whites until stiff peaks form. Gently fold the whites into the mascarpone base. Set aside.
- In a medium bowl, whisk together limoncello and milk.
- Quickly soak ladyfingers in the limoncello mixture and use them to line the bottom of a 13-by-9-inch baking dish. Gently spoon in about half of the whipped mascarpone mixture, smoothing it over the soaked ladyfingers.
- Add another layer of soaked ladyfingers, then cover with the remaining whipped mascarpone mixture.
- Refrigerate just until chilled, about 2 hours. Serve within a few hours of assembly. Before serving, sprinkle with cocoa powder and top with shaved white chocolate.
Nutrition Facts : Calories 221.9, Fat 17.5, SaturatedFat 10.5, Cholesterol 106.5, Sodium 53.2, Carbohydrate 13.7, Fiber 0.3, Sugar 9.9, Protein 3.9
LIMONCELLO TIRAMISU
Make and share this Limoncello Tiramisu recipe from Food.com.
Provided by kelsharitt
Categories Dessert
Time 7h
Yield 1 cake, 15 serving(s)
Number Of Ingredients 7
Steps:
- Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
- Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
- Zabaglione: Heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the Limóncello 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.
- Syrup: Meanwhile, pour the remaining cup of Limóncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
- Mascarpone: In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.
- When the Zabaglione is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the Limóncello-mascarpone cream is light and evenly blended.
- Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty 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 arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
- Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and life each out of the pan and onto dessert plates.
LIMONCELLO TIRAMISU (TIRAMISU AL LIMONCELLO)
Provided by Lidia Bastianich
Categories Liqueur Mixer Egg Dessert Easter Lemon Spring Chill Potluck Simmer Double Boiler Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings or more
Number Of Ingredients 11
Steps:
- Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
- Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
- To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the 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 of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, 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 drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.
- When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
- Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty 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 arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
- Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and life each out of the pan and onto dessert plates.
More about "limoncello tiramisu recipes"
LIMONCELLO TIRAMISù RECIPE | DESSERT RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 4 mins
- Remove the zest of 2 or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get ¾ cup of fresh lemon juice.
- Pour just enough water into a double- boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks in the large bowl of the double boiler, and the whites in another stainless- steel bowl.
- To make the base for the tiramisù: Heat the water in the pan to a steady simmer. Remove the top bowl from heat, and beat the egg yolks with ¼ cup of the sugar and ½ cup of the limoncello until well blended.
- Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, the 1 cup water, and ½ cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol.
- In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat with a whisk until light and creamy.
- Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello- mascarpone cream is light and evenly blended.
- Scoop half of the limoncello- mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
LIMONCELLO TIRAMISU RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
Servings 12
- In a small saucepan, add the water, limoncello and 1/2 cup of sugar and simmer just long enough for the sugar to dissolve, remove from the heat, add the lemon zest and juice and let it cool to room temperature in a shallow bowl.
- In The bowl of a standing mixer, cream together the mascarpone, sugar, lemon curd, lemon zest and juice and vanilla for a couple minutes or until creamy and smooth, fold in the whipped cream and set aside.
- Have a 9x13” pan ready and start assembling. Dip the lady fingers in the syrup mixture and make one single layer, then spread 1/3 of the cream mixture and continue to do this until you have 3 layers of ladyfingers and 3 layers of custard ending with the custard. Wrap it with some plastic wrap and pop it in the fridge for a minimum of 6 hours or overnight.
LIMONCELLO TIRAMISU | ITALIAN LEMON DESSERT - THIS ITALIAN …
From thisitaliankitchen.com
5/5 (15)Total Time 4 hrs 20 minsCategory DessertCalories 526 per serving
- In a large bowl using a handheld mixer, cream together the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice and zest of one lemon. Set aside.
- In another bowl using a handheld mixer, cream together the heavy whipping cream and powdered sugar until mixture thickens into peaks.
- Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture. Set aside.
- To make the soak, bring sugar and the juice and zest of three lemons to a boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat and pour in ⅓ cup limoncello.
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