Limoncello Tiramisu

Prep Time: 30 minutes plus chill time
Total Time: 4 hours

Yum. This is some good stuff. People who know me are likely surprised to see me get excited about tiramisu. At the cooking school, I’ve all but banned it because for a while there we (along with the rest of the country) did it so much. Then along comes Chef Steve Hellmich with his Limoncello Tiramisu. I love that man and so will you when you get a taste of this!

If you want to make a simpler, lighter (okay, completely different) version of this, try brushing rounds of pound cake with the Limoncello syrup. Whisk some purchased lemon curd into a mix of whipped cream and mascarpone. Then layer cake, lemon curd and the lemon/cheese/cream mixuture in balloon-type wine glasses. Garnish with some lemon zest and a sprig of mint.

Directions

For Custard
Place Limoncello, lemon juice, lemon zest, sugar and egg yolks in a stainless steel mixing bowl.
Whisk constantly over simmering water bath until thick, about 5 minutes.
Place on mixer & whip until double in volume and nearly cool.
Add mascarpone cheese to the yolk mixture. Whip until smooth. Do not over whip when using mascarpone cheese or it will separate.
Cool to room temperature or below.
Fold whipped cream (soft peaks) into above yolk/mascarpone cheese mixture.

Limoncello Simple Syrup
Mix water, sugar and Limoncello in a small sauce pan. Bring to a simmer and cook for 2-3 minutes. Place in refrigerator to cool. (Can be made several days in advance.)

Assembly
Dip ladyfingers in syrup & test dip a few lady fingers by cutting them in half to determine how long to soak them.
In a 9 x 9 pan, alternate layers of lady fingers soaked with simple syrup and custard. Begin with cookies and finish with custard.
It is best to assemble several hours before cutting. Store in refrigerator until ready to serve.


Yield: 8-10 servings

What's Needed:

 

Custard
1/3 cup Limoncello
1/3 cup lemon juice
1 tablespoon lemon zest
1/2 cup Sugar
6 egg yolks
1 pound mascarpone cheese
2 cups heavy cream, whipped until soft peaks
1 pound of lady finger cookies (about 30-40 lady finger cookies)

Limoncello Simple Syrup
1 cup water
1/2 cup sugar
1 cup Limoncello

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