Limoncello Tiramisu Tiramisu Al Limoncello Recipes

LIMONCELLO TIRAMISU

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.

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.