Lemony Limoncello Tiramisu Recipes

MIKE'S LIMONCELLO TIRAMISù

Steps:

• Place 250g of sugar and 250ml of water into a small pan, then place over a medium-high heat.
• Using a speed-peeler, peel the zest of 2 lemons into strips, finely slice into matchsticks, then add to the pan and squeeze in the juice. Simmer gently for 10 to 12 minutes, or until you have a light syrup consistency.
• Remove from the heat and allow to cool, carefully transferring the lemon peel to a plate.
• Separate the eggs, placing the yolks in one bowl and the whites in another.
• Whisk the egg yolks with 150g of sugar until pale and fluffy, then add the mascarpone and whisk again until smooth and creamy.
• Finely grate in the zest from the remaining lemon, pour in the limoncello, then stir through.
• Whisk the egg whites with a pinch of sea salt until they form stiff peaks, then gently fold through the yolk mixture keeping as much air in as possible.
• To assemble the tiramisu, spread a third of the cream over the base of a 18cm x 24cm dish. Dipping the fingers in the lemon syrup as you go, layer half the sponge fingers into the dish in a single layer. Drizzle generously with limoncello, to taste, and repeat once more, finishing with a layer cream on top.
• Place in the fridge to chill for at least 4 hours, preferably overnight, then scatter over the reserved candied lemon peel, and pick over the mint leaves.

TART LEMON TIRAMISU

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.

LIMONCELLO TIRAMISU`

Steps:

• Get the Italian Lady Fingers HERE To make the lemon curd: See Video HERE In a bowl, whisk the whole eggs and egg yolks together and set aside. In a heavy bottomed sauce pan combine the sugar, lemon zest, juice and egg mixture together and whisk on a medium low heat until mixture thickens and can coat the back of a spoon. About 15-20 minutes. Stir in butter and then remove from heat when it's melted. Pour the lemon curd through a fine mesh strainer into another bowl straining out any lumps. Press plastic wrap directly into the lemon curd and cool to room temperature before using. To make the filling: Scoop out 1/4 cup of the cooled Lemon Curd and set aside. In a large mixing bowl combine the remaining cooled lemon curd with the softened mascarpone cheese. Mix with an electric mixer on medium-high speed until smooth. Set aside. Using clean beaters in a separate bowl combine the heavy cream and confectioners sugar and beat until stiff peaks form. Fold half of the whipped cream into the mascarpone/lemon curd mixture until well combined. Set aside. To make the soak: In a shallow dish with high sides combine the Limoncello and water. If you prefer a less strong soak you can substitute some of the Limoncello with water. Dip each lady finger cookie into the Limoncello mixture. Do not leave the cookies soaking or they will absorb too much liquid and get soft. Only dip for a maximum of 5 seconds. Lay the cookies in a 9x13 pan (I used a glass Pyrex) break the cookies to fit them in if necessary. I did two rows of 7 cookies vertically and two rows of 2 cookies horizontally, but just make sure the cookies fit nicely together. Spoon 1/2 of the lemon filling over the first layer of cookies. Add another layer of cookies and spread the remaining lemon filling over them. Add a third layer of cookies and top with the remaining whipped cream. Using the remaining 1/4 cup of lemon curd, spoon it over the top of the whipped cream and use the back of a small spoon to make swirly designs. Decorate with fresh lemon slices.

LIMONCELLO TIRAMISU

Steps:

• In a small saucepan, combine the water and sugar and stir over medium-high heat until the sugar is dissolved. Remove from the heat and stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and set aside to cool slightly.
• In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it's loosened up, about 30 seconds.
• Add the lemon curd and mix until combined. Add the limoncello and the lemon juice and mix until combined. Be careful not to overbeat the mascarpone. Set aside.
• In a separate large bowl or bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form.
• Take about 1/3 of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.
• With one ladyfinger at a time, dip into the syrup on one side for about 2 seconds and then the other side for about 2 seconds. You don't want to overly saturate the ladyfingers or the tiramisu will be too soggy. The cookie should still have a slight crispness to it after dipping.
• Arrange each ladyfinger in a 9x13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed.
• Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them in the same way over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top.
• Cover the dish with plastic wrap or foil and let refrigerate overnight. Top with additional whipped cream (if desired) just before serving.
• Beat the heavy cream and 2-3 tablespoons of powdered sugar (depending on the level of sweetness you want) in a large bowl until stiff peaks form.
• Place the whipped cream into a ziplock with one corner snipped off or into a pastry bag fit with a round tip. Pipe dollops of whipped cream in rows over the tiramisu. Sprinkle with lemon zest.

LIMONCELLO TIRAMISU

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.

LIMONCELLO TIRAMISU

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.

LIMONCELLO GINGER TIRAMISU

Steps:

• In a small saucepan, bring 1/2 cup water, sugar, and ginger to a boil, 2 to 3 minutes. Remove from the heat and let stand until completely cool.
• Put the mascarpone in a large bowl and fold it a few times with a large rubber spatula to loosen it. Stir the lemon curd and add it to the mascarpone. Using the spatula, gently fold the curd into the mascarpone until just combined and no streaks of white remain. Add a third of the whipped cream and fold lightly to combine; add the remaining whipped cream and fold gently, turning the bowl, until the mixture is homogeneous and no streaks of white remain.
• Strain the syrup through a fine-mesh sieve into a shallow dish, pressing on the ginger to remove as much liquid as possible. Add the limoncello to the syrup and stir to combine.
• Briefly dipping both sides of half of the ladyfingers into the ginger-limoncello mixture (to moisten the cookies but not soak them), line the bottom of an 8-inch (20-cm) square baking dish or cake pan with 6 ladyfingers in 2 rows, trimming the edges to fit if necessary. (Place the trimmings in a small bowl and steal a spoonful of the filling to dollop over them and enjoy as a private little cook's treat.)
• Pour half of the lemon cream mixture into the pan, and with a small offset spatula, spread the filling evenly over the ladyfingers. Repeat with the remaining ladyfingers, trimming them exactly like the first layer; you may need to flip them over in the syrup in order to dip both sides once the syrup begins to run out. Spread the remaining cream over the top. Lightly cover the dish with plastic wrap and refrigerate for at least 4 hours and preferably overnight.
• To serve, slice with a warm dry knife.

LIMONCELLO TIRAMISU

Steps:

• 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.
• To assemble, take the ladyfingers and dip them in the soak mixture, allowing them to soak up the liquid until softened but not mushy. Repeat with half of the ladyfingers laying them to fit in the bottom of the baking pan, cutting to fit if necessary.
• Gently scoop on half of the mascarpone mixture and spread over the ladyfingers. Repeat the layers with the remaining soaked ladyfingers, ending with the other half of the mascarpone filling.
• To make the drizzle, thin out ¼ cup of lemon curd with either a tablespoon of limoncello, or remaining soak. Whisk and then carefully drizzle over top of the tiramisu.
• Cover and refrigerate for at least 4 hours or up to a day before serving.

LIMONCELLO TIRAMISù

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 (TIRAMISU AL LIMONCELLO)

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.

LEMON TIRAMISU FROM LIDIA BASTIANICH

Steps:

• Pour just enough water in 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 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.

LEMONY LIMONCELLO TIRAMISU

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.