Limoncello Tira Mi Su Tiramisu Recipes

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TART LEMON TIRAMISU



Tart Lemon Tiramisu image

Provided by Valerie Bertinelli

Categories     dessert

Time 6h25m

Yield 6 to 8 servings

Number Of Ingredients 8

16 ounces mascarpone
One 11- to 12-ounce jar lemon curd
1/2 cup sugar
2 teaspoons finely grated lemon zest, plus more for sprinkling
3/4 cups heavy cream
3/4 cup limoncello
1 tablespoon lemon juice
One 7-ounce package ladyfingers, such as Savoiardi

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



Limoncello Tiramisu image

This delicious no-bake Limoncello Tiramisu is easy to make and the perfect make-ahead dessert. Creamy and rich, this Italian lemon dessert treat is sure to be your new favorite way to make tiramisu.

Provided by Angela Allison

Categories     Dessert

Time 4h20m

Number Of Ingredients 12

2 cups mascarpone cheese ((16 ounce container))
¼ cup lemon curd*
¼ cup limoncello
1 lemon, zested and juiced
2 cups heavy whipping cream
⅓ cup powdered sugar
¾ cup sugar
3 lemons, zested and juiced
⅓ cup limoncello
2 packages ladyfinger cookies** ((about 40 cookies total) )
¼ cup lemon curd
1 tablespoon limoncello (optional)

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.

Nutrition Facts : Calories 526 kcal, ServingSize 1 serving

MIKE'S LIMONCELLO TIRAMISù



Mike's limoncello tiramisù image

Back when Mike was a student, he stumbled across a posh Italian café, where he ordered a beautiful tiramisù spiked with limoncello and it absolutely blew his mind. It was his first taste of limoncello, the zingy Italian favourite, but one he's never forgotten. Months later he tried to find the café again, but sadly it had closed down. That deliciously tasty dessert is something he's always wanted to recreate, but had no idea where to start, until now...

Provided by Gennaro Contaldo

Categories     Italian     Fruit

Time 35m

Yield 10

Number Of Ingredients 7

400 g caster sugar
3 unwaxed lemons
4 large free-range eggs
500 g mascarpone cheese
4 tablespoons limoncello, plus extra for drizzling
200 g sponge fingers
4 sprigs of fresh mint

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.

Nutrition Facts : Calories 501 calories, Fat 25.5 g fat, SaturatedFat 15.6 g saturated fat, Protein 6.7 g protein, Carbohydrate 60.9 g carbohydrate, Sugar 56.1 g sugar, Sodium 0.2 g salt, Fiber 0.5 g fibre

LIMONCELLO TIRAMISU`



Limoncello Tiramisu` image

Limoncello Tiramisu`, a dessert recipe with all the flavors of summer!

Provided by rossella rago

Yield 10 Person(s)

Number Of Ingredients 13

fresh lemon juice
large eggs
large egg yolks
unsalted butter
granulated sugar
lemons, zest only
mascarpone cheese, room temperature
heavy cream
confectioners sugar
limoncello
water
about 60-65 ladyfinger cookies
fresh lemon slices for decorating

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.

TIRAMISU



Tiramisu image

Provided by Ina Garten

Categories     dessert

Time 15m

Yield 8 servings

Number Of Ingredients 8

6 extra-large egg yolks, at room temperature
1/4 cup sugar
1/2 cup good dark rum, divided
1 1/2 cups brewed espresso, divided
16 to 17 ounces mascarpone cheese
30 Italian ladyfingers, or savoiardi
Bittersweet chocolate, shaved or grated
Confectioners' sugar (optional)

Steps:

  • Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
  • Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
  • Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

LEMONY LIMONCELLO TIRAMISU



Lemony Limoncello Tiramisu image

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

2 cartons (8 ounces each) mascarpone cheese
6 large egg yolks
3/4 cup sugar
2/3 cup 2% milk
1-1/4 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/4 cup lemon juice
1/2 cup limoncello
1 package (7 ounces) crisp ladyfinger cookies
1 jar (10 ounces) lemon curd
Candied lemon slices, optional

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.

LEMON TIRAMISU FROM LIDIA BASTIANICH



Lemon Tiramisu from Lidia Bastianich image

A light and refreshing version of this elegant dessert. We make limoncello with the excess lemons that we are blessed with every year- and this is one of the best uses!

Provided by That Napa Chicken R

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

5 large eggs, at room temperature
5 -6 lemons
1 cup sugar
1 1/2 cups limoncello
1 cup water
2 cups mascarpone cheese, at room temperature
40 ladyfingers

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.

Nutrition Facts : Calories 238, Fat 5.5, SaturatedFat 1.9, Cholesterol 222, Sodium 84.8, Carbohydrate 43.5, Fiber 2.5, Sugar 26.1, Protein 7

LIMONCELLO TIRA MI SU (TIRAMISU)



Limoncello Tira Mi Su (Tiramisu) image

Love Limoncello and from Lidia's Italy cooking show comes a recipe I am determined to make. Found the recipe on her site. Times are a guess since I haven't yet attempted it. No less than 2 hour refrigeration, overnight is best.

Provided by Julie Bs Hive

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 9

3/4 cup pasteurized egg yolk
1 1/2 cups pasteurized egg whites
1 cup sugar
3 lemons, zest of
1 1/2 teaspoons lemon extract
35 ladyfingers
2 lbs mascarpone cheese
4 cups limoncello
2 cups simple syrup

Steps:

  • Whip whites and ½ cup sugar until stiff peaks form. Mix yolks with remaining sugar, add mascarpone cheese, lemon oil and lemon zest. Mix well making sure that there are no lumps. Fold in whites.
  • Combine the four cups of Limoncello liquor with the 2 cups of simple syrup (this will be used to moisten the lady fingers).
  • After dipping the lady fingers in the mixture form one layer of lady fingers at bottom spread a layer of the lemon mascarpone on top repeat once. Reserve leftover Limoncello mixture.
  • You should let the tira mi su set for at least 2 hours before serving, overnight is ideal.
  • CANDIED LEMON CHIPS:.
  • Slice lemon into very thin slices dip into 3 cups simple syrup lay flat on silk pad lined sheet tray and bake at 200°F until crisp, about 2 hours (used for garnish).
  • CANDIED KUMQUATS:.
  • Cut kumquats in half and remove pits.
  • Place in pot with 3 cups simple syrup (enough to cover kumquats) and let simmer slowly, cook the kumquats until they become translucent (used for garnish).
  • Take left over Limoncello and simple syrup mixture and add 1 teaspoons of cornstarch for a sauce to garnish the plate.
  • .

Nutrition Facts : Calories 247.6, Fat 7, SaturatedFat 2.6, Cholesterol 304.5, Sodium 104.9, Carbohydrate 36.6, Fiber 0.3, Sugar 25.1, Protein 9.1

LIMONCELLO TIRAMISU



Limoncello Tiramisu image

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

1/2 cup sugar
1/4 cup water
2 tablespoons limoncello
LEMON CURD:
1-1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 large egg yolks, lightly beaten
3 tablespoons butter, cubed
1/2 cup lemon juice
2 teaspoons grated lemon zest
CREAM FILLING:
1-1/2 cups heavy whipping cream
3/4 cup sugar
1 carton (8 ounces) Mascarpone cheese
ASSEMBLY:
3 packages (3 ounces each) ladyfingers, split
4 macaroon cookies, crumbled

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 TIRAMISù



Limoncello Tiramisù image

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

5 large eggs
5 or 6 lemons
1 cup sugar
1 1/2 cups limoncello liqueur
1 cup water
1 pound (2 cups) mascarpone, at room temperature
40 ladyfingers (preferably imported Italian savoiardi), or more as needed

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)



Limoncello Tiramisu (Tiramisu al Limoncello) image

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

5 large eggs
5 or 6 lemons
1 cup sugar
1 1/2 cups limoncello liqueur
1 cup water
1 pound (2 cups) Mascarpone, at room temperature
40 ladyfingers (preferably imported Italian savoiardi), or more as needed
Recommended Equipment:
A double boiler, with a large stainless-steel bowl and a wide saucepan to hold it; a large flexible wire whisk; a shallow-rimmed pan for moistening the savoiardi with syrup
For assembling the tiramisù:
For assembling the tiramisù: a shallow casserole or baking dish with 3-quart capacity, such as a 9-by-13-inch Pyrex pan

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.

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LIMONCELLO TIRAMISU - RECIPE IDEAS, PRODUCT REVIEWS, HOME ...
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2018-10-19 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 …
From goodhousekeeping.com
Cuisine American, Italian
Total Time 1 hr 35 mins
Category Dinner Party, Spring, Summer, Dessert
Calories 728 per serving
  • Cook over a low heat until the sugar is melted then bring up to a boil and reduce for 2-3min until thickened, stir in half of the limoncello.


LIMONCELLO TIRAMISU RECIPE | LAURA IN THE KITCHEN ...
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Recipes; Limoncello Tiramisu; Laura's Newest Recipe. Pumpkin Ravioli. 41,111 Plays. Recipe. Preparation 30 minutes. Cook time 5 minutes. Servings Serves 12. Episode 1248. Print Recipe…
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 TIRAMISù RECIPE | DESSERT RECIPES | PBS FOOD
limoncello-tiramis-recipe-dessert-recipes-pbs-food image
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 …
From pbs.org
Estimated Reading Time 3 mins


LIMONCELLO TIRAMISU - RECIPE | HARDCORE ITALIANS
limoncello-tiramisu-recipe-hardcore-italians image
2019-07-12 For the Syrup. 1 cup of limoncello. 1 1/2 cups of water. 1/2 cup of granulated sugar. Zest and juice of 1/2 of a lemon. Additional ingredients: Savogliardi, Italian last fingers. Fresh raspberries. Fresh mint.
From hardcoreitalians.blog


LIMONCELLO TIRAMISU RECIPE | ITALIAN FOOD FOREVER
2019-02-06 I never would have thought of adding limoncello to a tiramisu recipe, but it’s such a wonderful idea! The lemon flavor makes this so much more refreshing, just perfect for a hot summer …
From italianfoodforever.com
Reviews 47
Category Desserts
Servings 10
Total Time 30 mins
  • In a small pan, heat the limoncello, water, sugar and lemon juice to a boil over medium high heat, then reduce the heat to low and cook, stirring often, until the sugar has completely disolved.
  • Set the syrup aside to cool to room temperature. In one bowl beat the cream with an electric mixer on high until soft peaks form.
  • In a separate bowl, beat the mascarpone with 3/4 of the jar of lemon curd until smooth, reserving the rest of the curd for the garnish.


TIRAMISU RECIPE | AUTHENTIC TIRAMISU WITH KAHLUA - THIS ...
2021-04-17 Tiramisu Recipe Step 2: Prepare the Ladyfingers and Espresso. Secondly, you need to prepare the ladyfingers and espresso dip for the tiramisu. Before starting, trim some of the …
From thisitaliankitchen.com
5/5 (4)
Calories 347 per serving
Category Dessert
  • Place a saucepan filled with about an inch of water on the stove and bring to a simmer. Whisk the eggs and sugar in a bowl that fits snuggly over the saucepan but doesn't touch the water. Continue whisking constantly until the eggs turn pale yellow in color, about 5-8 minutes. The temperature of the mixture should be about 160 degrees. Remove from stove and set aside.
  • In a separate bowl, use a handheld mixer to whisk the heavy cream until hard peaks form. Gently fold the cream into the egg mascarpone mixture and set aside.
  • In a small shallow bowl, mix together the espresso and Kahlua. Dip the ladyfinger cookies into the espresso mixture, one at a time, and then layer on the bottom of the baking dish. (You may need to trim the ladyfingers with a sharp knife before dipping in the espresso so that they fit in the pan.) You should fit 12 cookies in the bottom of the pan.


LIMONCELLO TIRAMISù - CHRISTINA'S CUCINA
2019-07-07 8 oz (1 cup) whipping cream. 1 oz (1/4 cup) confectioner’s sugar. Whip the cream until stiff peaks form, then add to the cream cheese or mascarpone, along with about 2 tablespoons of limoncello and the powdered sugar. Fold together until evenly combined. Mix limoncello and milk at a ratio to your liking (mine was about 1/3 limoncello …
From christinascucina.com
4.7/5 (31)
Total Time 10 mins
Category Desserts
Calories 340 per serving
  • Whip the cream until stiff peaks form, then add to the cream cheese or mascarpone, along with about 2 tablespoons of limoncello and the powdered sugar. Fold together until evenly combined.
  • Mix limoncello and milk at a ratio to your liking (mine was about 1/3 limoncello 2/3 milk) and place in a bowl. Start by making about 4 oz (1/2 cup). Don’t make too much as you can keep refilling the bowl as you go.
  • Dip the lady finger biscuits into the liquid fairly quickly (the warm milk helps absorb into the biscuit more easily).


21 TIRA.MI.Sù IDEAS | FOOD, DESSERTS, TIRAMISU RECIPE
Jun 20, 2016 - Explore Patricia Cesario Alvim Arruda's board "Tira.mi.sù" on Pinterest. See more ideas about food, desserts, tiramisu recipe.
From pinterest.com
56 followers


QUARANTINE RECIPES: LIDIA BASTIANICH’S 10-MINUTE TIRAMISU ...
2020-06-11 Tiramisu is a common dessert on the menus of Italian restaurants and in Italian homes. The traditional tiramisu uses ladyfingers and espresso, although I have served other favorite flavors as well such as limoncello tiramisu and berry tiramisu. Now that I am home, I often try and come up with some quick versions of favorite Italian recipes. During these times, we all need a little, quick sweet ...
From modernfarmer.com
Author Modern Farmer
Estimated Reading Time 2 mins


LIMONCELLO TIRAMISU - BAKING BITES
2013-03-29 This Limoncello Tiramisu has a distinctly springtime feel to it and it is loaded with lemon. There is lemon zest in the cream and the ladyfingers are dipped in a mixture of fresh lemon juice and limoncello. The cream here is a no-cook recipe and it is made with mascarpone cheese, cream cheese and heavy cream. Mascarpone has a nice richness to it, but the cream cheese adds a slight tang that ...
From bakingbites.com
Estimated Reading Time 3 mins


LIMONCELLO TIRAMISU - YOUTUBE
This is a really delicious and refreshing version of Tiramisu, made with a lemon flavour, rather than with coffee. It is an ideal dessert, especially on a ve...
From youtube.com


LIMONCELLO TIRAMISU RECIPE | EPISODE 1248 - YOUTUBE
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.comInstagram: http://www.instagram.com/mrs...
From youtube.com


TIRAMISU RECIPES | ALLRECIPES
Tiramisu. Rating: 4.29 stars. 42. Tiramisu is a classic Italian dessert. Ladyfinger cookies are dipped in coffee, then layered with mascarpone (a rich Italian cream cheese) and dusted with cocoa powder. It might become your new favorite dessert! By SALLYCOOKS.
From allrecipes.com


LIMONCELLO TIRA MI SU (TIRAMISU) RECIPE
Limoncello Tira Mi Su (Tiramisu) limoncello, syrup, ladyfingers, egg, lemons, sugar, egg yolk, lemon Ingredients 3/4 cup pasteurized egg yolk 1 1/2 cups pasteurized egg whites 1 cup sugar 3 lemons, zest of 1 1/2 teaspoons lemon extract 35 ladyfingers 2 lbs mascarpone cheese 4 cups limoncello 2 cups simple syrup Directions. Whip whites and ½ cup sugar until stiff peaks form. Mix yolks with ...
From recipenode.com


LIMONCELLO TIRAMISU RECIPE | 2POTS2COOK
2020-09-03 Limoncello Tiramisu Recipe : refreshing Limoncello, Mascarpone, lemon curd and ladyfingers twist for beautiful summer dessert ! Simple mentioning Limoncello Tiramisu Recipe makes our glands work intensively and there is a good reason for this: all together, fresh lemons used for curd, both juice and zest combined with Mascarpone cheese and Limoncello from Scratch promise an …
From 2pots2cook.com


LIMONCELLO TIRA MI SU TIRAMISU RECIPES
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.
From tfrecipes.com


LIMONCELLO TIRAMISÙ - LIDIA
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.
From lidiasitaly.com


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