Limoncello Tiramisu Recipe

Ingredients with Measurements:
- 6 egg yolks
- 3/4 cup granulated sugar
- 2/3 cup limoncello liqueur
- 1 1/2 cups mascarpone cheese
- 1 1/2 cups heavy cream
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup water
- 1 package ladyfingers (24 count)
- 1/4 cup lemon zest
- Pinch of salt

Special equipment needed:
- Stand mixer or hand mixer
- 9x13 inch baking dish
- Medium saucepan
- Whisk
- Zester

Step-by-step instructions:
1. In a medium saucepan, whisk together egg yolks, sugar, limoncello, lemon juice, water, and salt.
2. Cook over medium heat, whisking constantly, until mixture thickens and coats the back of a spoon, about 5-7 minutes.
3. Remove from heat and let cool to room temperature.
4. In a stand mixer or with a hand mixer, beat mascarpone cheese until smooth.
5. Add cooled egg mixture to the mascarpone cheese and beat until well combined.
6. In a separate bowl, beat heavy cream until stiff peaks form.
7. Fold whipped cream into the mascarpone mixture.
8. Dip ladyfingers into limoncello and place in a single layer in the bottom of a 9x13 inch baking dish.
9. Spread half of the mascarpone mixture over the ladyfingers.
10. Repeat with another layer of limoncello-dipped ladyfingers and remaining mascarpone mixture.
11. Cover and refrigerate for at least 4 hours, or overnight.
12. Before serving, sprinkle lemon zest over the top of the tiramisu.


Time:
Preparation time: 30 minutes
Cooking time: 5-7 minutes
5. Temperature:
Cook over medium heat.
Serving size:
Serves 8-10.

Nutritional information:
Calories per serving: 480
Fat: 34g
Carbohydrates: 35g
Protein: 7g
Sodium: 80mg
Sugar: 26g

Substitutions for ingredients:
- Instead of limoncello, you can use any citrus-flavored liqueur or even lemon extract.
- Instead of mascarpone cheese, you can use cream cheese or ricotta cheese.

Variations:
- You can add a layer of fresh berries, such as raspberries or blueberries, between the layers of ladyfingers and mascarpone mixture.
- You can use a different type of cookie, such as graham crackers or vanilla wafers, instead of ladyfingers.

Tips and tricks:
- Make sure to let the egg mixture cool to room temperature before adding it to the mascarpone cheese to prevent the cheese from melting.
- Dip the ladyfingers quickly in the limoncello to prevent them from becoming too soggy.
- Use a zester to get fine lemon zest for the top of the tiramisu.

Storage instructions:
Store leftover tiramisu covered in the refrigerator for up to 3 days.

Reheating instructions:
Tiramisu is best served cold and does not need to be reheated.

Presentation ideas:
Serve in individual glasses or bowls for a more elegant presentation.

Garnishes:
Garnish with fresh berries or a sprig of mint.

Pairings:
Pair with a glass of limoncello or a cup of espresso.

Suggested side dishes:
Serve with a light salad or roasted vegetables.

Troubleshooting advice:
- If the egg mixture curdles, strain it through a fine-mesh sieve before adding it to the mascarpone cheese.
- If the mascarpone mixture is too thick, add a splash of heavy cream to thin it out.

Food safety advice:
Make sure to use fresh eggs and refrigerate the tiramisu promptly after making it.

Food history:
Tiramisu is a classic Italian dessert that originated in the Veneto region of Italy in the 1960s.

Flavor profiles:
Limoncello Tiramisu is sweet, tangy, and creamy with a bright lemon flavor.

Serving suggestions:
Serve as a dessert after a pasta or seafood dinner.

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Region: Italian

Taste: Citrusy, Sweet, Creamy, Tart, Aromatic