Limoncello Tiramisu

Name: Limoncello Tiramisu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps butter, cubed; 4 macaroon cookies, crumbled; 79 milliliters cornstarch; 3 egg yolks, lightly beaten; 355 milliliters heavy whipping cream; 255 grams packages each) ladyfingers, split; 118 milliliters lemon juice; 2 teaspoons grated lemon peel; 2 Tbsps limoncello; 227 grams carton Mascarpone cheese; 177 milliliters sugar; 355 milliliters cold water

Limoncello Tiramisu is Head to the store and pick up butter, macaroon cookies, lemon peel, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes. If you like this recipe, take a look at these similar recipes: Limoncello Tiramisu, Limoncello Tiramisù, and Limoncello Tiramisù with Raspberries and Blueberries.

Instructions

In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat. Stir in limoncello; set aside.

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Limoncello

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.

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Corn Starch

Lemon Curd

Sugar

Water

Equipment you will use

Sauce Pan

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.

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Egg Yolk

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Frying Pan

Remove from the heat. Stir in butter. Gently stir in lemon juice and peel. Cool to room temperature without stirring.

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Lemon Juice

Butter

In a large bowl, beat cream until it begins to thicken.

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Cream

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Bowl

Add sugar; beat until stiff peaks form. Fold cheese and whipped cream into lemon curd.

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Whipped Cream

Lemon Curd

Cheese

Sugar

Arrange a third of the ladyfingers on the bottom of a 9-in. springform pan.

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Ladyfingers

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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.

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Syrup

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Knife

Frying Pan

Remove sides of pan.

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Frying Pan

Sprinkle with cookies.

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Equipment

Ingredients

Servings:

3Tbsps

butter, cubed 4

macaroon cookies, crumbled 79milliliters

cornstarch 3

egg yolks, lightly beaten 355milliliters

heavy whipping cream 255grams

packages each) ladyfingers, split 118milliliters

lemon juice 2teaspoons

grated lemon peel 2Tbsps

limoncello 227grams

carton Mascarpone cheese 177milliliters

sugar 355milliliters

cold water

Recommended wine: Cream Sherry, Port, Chianti, Moscato Dasti, Verdicchio, Trebbiano

Tiramisu works really well with Cream Sherry, Port, and Chianti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "