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RECIPE
Limoncello Tiramisu
METHOD:
1. In a separate bowl and using a fine grater, remove the zest of 2-3
lemons (approx 2 tablespoons).
2. Squeeze out and strain the juice of all 5 lemons into that same bowl
(approx ¾ cup of juice) into separate saucepan.
3. Using a double broiler, fill bottom portion of the double broiler 1/3 up
and set on stove. Turn the heat on high to heat the water to a boil.
Place top pan of double broiler aside.
4. Separate the eggs, placing the yolks in the top pan of the double
broiler and the whites into a separate stainless steel mixing bowl. With
a metal whisk, beat egg yolks with ¼ cup of sugar and ½ cup
limoncello until well blended. Set the yolk mixture on top of boiling
water, and whisk constantly for approx 5 minutes until the mixture has
thickened, creating a zabaglione. Take the bowl off the heat and set
aside to cool.
5. Place saucepan with lemon juice on stove over med heat. Add
remaining limoncello, water and ½ cup sugar. Cook until mixture has
reduced by half approx 15 minutes, stirring constantly to dissolve
sugar. Set aside to cool.
6. Using an electric mixer, beat mascarpone cheese until light and fluffy.
Add lemon zest and beat until well mixed. Set aside.
7. Using electric mixer, beat egg whites with ¼ cup sugar until stiff peaks
form.
8. Once the zabaglione mixture is cooled, using a rubber spatula, fold 1/3
of the mixture into the mascarpone cheese. Add another 1/3 folding
in the mixture slowly and then the last 1/3. Once all the zabaglione is
folded into the mascarpone cheese, slowly in several additions, add
egg white mixture and then fold in espresso.
9. Dip ladyfingers in limoncello syrup and then place into a shallow
baking dish in neat tight rows.
10. Place 1/3 of mascarpone / cream mixture on top of ladyfingers and
then level with a spatula.
11. Repeat steps 10 & 11 two more times.
12. Top with shaved white chocolate.
13. Place in the refrigerator for six hours or overnight. Garnish with fresh
raspberries and dust with icing sugar just before serving.
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