Limoncello Tiramisu Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

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.

LIMONCELLO GINGER TIRAMISU



Limoncello Ginger Tiramisu image

When I go to an Italian restaurant, I usually order tiramisu for dessert if it's on the menu. I love it as a summer dessert since it's so light. I got to thinking, why not play around with the traditional recipe and do something a little different? I used limoncello, in keeping with the Italian vibe, and added a little ginger for some zing. It's so light and refreshing, a perfect end to a summer meal on a hot night. I like making this when I serve grilled chicken Parmesan. The best part is that you can make it completely in advance.

Provided by Katie Lee Biegel

Categories     dessert

Time 5h15m

Yield 8 servings

Number Of Ingredients 7

1/2 cup sugar
1 (6-inch) piece of ginger, finely chopped
8 ounces mascarpone cheese, at room temperature
1 (10-ounce) jar lemon curd
1 cup heavy cream, whipped to medium peaks
1/3 cup limoncello (Italian lemon liqueur)
1 (7-ounce) package crisp ladyfingers (Savoiardi, 24 total)

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



Limoncello Tiramisu image

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

4 ounces water
4 ounces limoncello
4 ounces fresh squeezed lemon juice (grind remaining zest from lemons)
8 ounces sugar
3 large eggs, separated
4 tablespoons sugar
1 teaspoon sugar
1 lb mascarpone cheese
4 ounces limoncello
2 lemons, zest of
candied citron peel (can buy at any dried food section at supermarket) (optional)
18 crisp italian ladyfingers (as many as needed)

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 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.

More about "limoncello tiramisu recipes"

LIMONCELLO TIRAMISù RECIPE | DESSERT RECIPES | PBS FOOD
limoncello-tiramis-recipe-dessert-recipes-pbs-food image

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 | ITALIAN FOOD FOREVER
limoncello-tiramisu-recipe-italian-food-forever image
2019-02-06 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. Begin to add 1/2 …
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.


LIMONCELLO TIRAMISU RECIPE - LAURA IN THE KITCHEN
limoncello-tiramisu-recipe-laura-in-the-kitchen image
1) 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. 2) …
From laurainthekitchen.com


LIMONCELLO TIRAMISÙ - LIDIA
limoncello-tiramis-lidia image
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. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides …
From lidiasitaly.com


BEST LIMONCELLO TIRAMISU - RECIPES FROM ITALY
2022-07-12 Step 3) – Then whip the egg whites until stiff. Step 4) – Finally, add the beaten egg whites a little at a time to the egg yolk and mascarpone cream. Mix slowly from the bottom up …
From recipesfromitaly.com
5/5 (9)
Total Time 30 mins
Category Dessert Recipes
Calories 437 per serving


EASY LIMONCELLO TIRAMISU | THE MARBLE KITCHEN
2021-03-30 Ingredients. 48 crisp ladyfinger cookies about two 7 oz packages. 24 oz mascarpone cheese chilled. 15 oz prepared lemon curd. ⅓ cup limoncello. 4 tablespoons lemon juice. 2 …
From themarblekitchen.com


GINO'S ITALIAN EXPRESS: LIMONCELLO TIRAMISU RECIPE STEP BY STEP!
2019-12-06 How to make the limoncello tiramisu. Step 1: Separate the egg yolks from the whites. Then put the egg whites in a large bowl and add half the sugar. Whisk with an electric …
From realitytitbit.com


LIMONCELLO TIRAMISU - GOOD HOUSEKEEPING
2018-10-19 In a large bowl beat the mascarpone until smooth. Lightly beat in the cream, icing sugar, half of the lemon curd and remaining limoncello. And the remaining lemon zest and …
From goodhousekeeping.com


LIMONCELLO TIRAMISU` - COOKING WITH NONNA
2018-08-11 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 …
From cookingwithnonna.com


LEMON TIRAMISU RECIPE - BBC FOOD
For the lemon tiramisu. 2 free-range eggs, yolks and whites separated. 80g/3oz caster sugar. 250g/9oz mascarpone. 2 tbsp limoncello (see method above for homemade) 1 unwaxed …
From bbc.co.uk


LIMONCELLO TIRAMISU RECIPE - PASTA.COM
Stir mascarpone and whipping cream into the mixture. Pour lemon juice and limoncello into a small bowl. Dip each ladyfinger biscuit on both sides for a second or two in the lemon mixture, …
From pasta.com


13 BEST LIMONCELLO DESSERTS AND RECIPES - INSANELY GOOD
2022-11-13 13 Easy Limoncello Dessert Recipes With an Italian Flair. 1. Limoncello Cake. Limoncello cake is a simple yet flavor-packed treat that will leave you smiling. The bright …
From insanelygoodrecipes.com


LIMONCELLO TIRAMISU RECIPES - NDALU.UK.TO
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 …
From ndalu.uk.to


MIKE'S LIMONCELLO TIRAMISù | FRUIT RECIPES - JAMIE OLIVER
Method. 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, …
From jamieoliver.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #desserts     #eggs-dairy     #fruit     #1-day-or-more     #european     #dinner-party     #kosher     #vegetarian     #italian     #cheese     #eggs     #dietary     #citrus     #lemon     #brunch     #taste-mood     #sweet     #presentation     #served-cold

Related Search