Limoncello Tiramis Recipes

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Limoncello Tiramisù image

Recipe From epicurious.com

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

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Feb 18, 2020 1 tablespoon limoncello (optional) Instructions In a large bowl using a handheld mixer, cream together the mascarpone, ¼ cup …

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  • 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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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.
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Oct 19, 2018 Directions In a small saucepan heat the sugar, zest and juice of 2 of the lemons and 50ml water. Cook over a low heat until the sugar is melted then bring up to a boil and reduce for 2-3min until...
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Here the brightness of fresh lemons and limoncello lace the cream and soaking syrup, resulting in a tiramisù that is refreshing and irresistible. Great for larger gatherings, it is always a dessert of choice at our house. …
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