Limoncello Tiramisu Ingredients Limoncello Syrup 1 ¼ cups water ⅓ cup granulated sugar 1 cup limoncello 3 tablespoons lemon juice Tiramisu 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 cups heavy whipping cream ⅓ cup granulated sugar Lemon Curd 3 eggs Zest from 2 lemons 1/2 c. Lemon juice 3/4 c. granulated sugar 4 tbsp unsalted butter (diced) Place eggs, sugar, salt, lemon juice and zest in medium saucepan Whisk ingredients together until smooth Place pan on low heat stirring constantly with a wooden spoon until the mixture thickens 4-6 minutes Turn the heat to the lowest setting and add the butter. Stir until smooth. Remove from the heat strain with a sieve and chill in the fridge until ready to use Limoncello Syrup In a small saucepan, combine the water and sugar and stir over medium-high heat until the sugar is dissolved. Remove from the heat and stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and set aside to cool slightly. Tiramisu In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it's loosened up, about 30 seconds. Add the lemon curd and mix until combined. Add the limoncello and the lemon juice and mix until combined. Be careful not to overbeat the mascarpone. Set aside.In a separate large bowl or bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form. Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined. With one ladyfinger at a time, dip into the syrup on one side for about 2 seconds and then the other side for about 2 seconds. You don't want to overly saturate the ladyfingers or the tiramisu will be too soggy. The cookie should still have a slight crispness to it after dipping. Arrange each ladyfinger in a 9x13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed. Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them in the same way over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top. Cover the dish with plastic wrap or foil and let refrigerate at least 6 hours but preferably overnight. Top with additional whipped cream (if desired) just before serving. Enjoy!
MOUTHWATERING DELICIOUS!!! IM not a good baker though(meaning dessert maker)...but i do see that no baking is required! i would have to ask my Niece to make this...for us...👍👍👍👍👌💖
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Limoncello Tiramisu
Ingredients
Limoncello Syrup
1 ¼ cups water
⅓ cup granulated sugar
1 cup limoncello
3 tablespoons lemon juice
Tiramisu
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 cups heavy whipping cream
⅓ cup granulated sugar
Lemon Curd
3 eggs
Zest from 2 lemons
1/2 c. Lemon juice
3/4 c. granulated sugar
4 tbsp unsalted butter (diced)
Place eggs, sugar, salt, lemon juice and zest in medium saucepan
Whisk ingredients together until smooth
Place pan on low heat stirring constantly with a wooden spoon until the mixture thickens 4-6 minutes
Turn the heat to the lowest setting and add the butter. Stir until smooth. Remove from the heat strain with a sieve and chill in the fridge until ready to use
Limoncello Syrup
In a small saucepan, combine the water and sugar and stir over medium-high heat until the sugar is dissolved. Remove from the heat and stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and set aside to cool slightly.
Tiramisu
In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it's loosened up, about 30 seconds.
Add the lemon curd and mix until combined. Add the limoncello and the lemon juice and mix until combined. Be careful not to overbeat the mascarpone. Set aside.In a separate large bowl or bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form.
Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.
With one ladyfinger at a time, dip into the syrup on one side for about 2 seconds and then the other side for about 2 seconds. You don't want to overly saturate the ladyfingers or the tiramisu will be too soggy. The cookie should still have a slight crispness to it after dipping.
Arrange each ladyfinger in a 9x13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed.
Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them in the same way over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top.
Cover the dish with plastic wrap or foil and let refrigerate at least 6 hours but preferably overnight. Top with additional whipped cream (if desired) just before serving.
Enjoy!
MOUTHWATERING DELICIOUS!!! IM not a good baker though(meaning dessert maker)...but i do see that no baking is required! i would have to ask my Niece to make this...for us...👍👍👍👍👌💖
@topazblessings no baking involved just a lot of patience! You're gonna love it!