Limoncello Tiramisu

We hosted some friends here in Fort Lauderdale to a dinner last night.  For dessert, I kept a recipe for a limoncello tiramisu from Bake From Scratch that I’ve been meaning to try.  I made some homemade limoncello since we don’t really drink liquors much and I had a bottle of vodka for years down here that wasn’t even open.  I should have planned even further ahead than I did and start the limoncello 3 weeks ahead to give it more time, but it turned out well despite the shortened timespan of 1 week.  Everyone loved this dessert and I have to admit, it was a wonderful change from regular tiramisu and a great dessert for people who love lemon.

Ingredients

1 cup plus 2 teaspoons (250 ml) water

1/4 cup (60 ml) Limoncello (I used 120 mL  of limoncello and reduced water by 60 mL)

3/4 cup plus 2½ tablespoons (180 grams) granulated sugar divided

3 large eggs (150 grams)

2¼ cups (500 grams) mascarpone cheese

1 ½ tablespoons (1 gram) lemon zest (about ½ lemon), plus more for garnish

6 tablespoons plus 2 teaspoons (100 grams) fresh lemon juice (about 2 lemons)

1 (7-ounce) package (200 grams) ladyfingers

Sweetened whipped cream, to serve

For creamy, super-stable whipped cream

• For every cup of heavy or whipping cream whisk 1 tablespoon instant vanilla or white chocolate pudding mix with 1 tablespoon confectioners’ sugar before adding to the cream.

Prepare the syrup for the ladyfingers by placing 250 ml water with the Limoncello in a saucepan over medium heat. Add 5 tablespoons (60 grams) sugar, and mix everything well with a spoon until the sugar has completely dissolved.  Remove from heat, and reserve.

Separate the egg yolks from the egg whites into two medium bowls. Using a hand mixer, beat the egg whites on high speed until stiff

To egg yolks, add remaining ½ cup plus 1½ tablespoons (120 grams) sugar, and beat with hand mixer on high speed until pale and thick, about 1 minute. Add mascarpone, lemon zest, and juice, and beat on medium until well combined. Add yolk mixture to stiff egg whites, and using a whisk, fold the ingredients together, folding from the bottom up to avoid deflating the egg whites.

Soak the ladyfingers in lemon syrup for a few moments, one at a time. Start arranging he ladyfingers on the bottom of a 10x7.5-inch(25x19cm) baking dish as you soak them in the syrup. Form a layer of ladyfingers and then cover them with a layer of mascarpone and lemon cream (about 2½ cups/420 grams). Repeat the operation with a second layer of ladyfingers and then with a second layer of cream.
 

Top with whipped cream as desired. Sprinkle the surface of the limoncello tiramisu with a dusting of grated lemon zest and then the dessert will be ready to be served at the table, after having rested for at least an hour in the refrigerator.

Homemade Limoncello

Ingredients for 1.5 L

• 8 large unwaxed lemons
• 1 cup granulated sugar, (225g)
• 1 cup water, (240ml)
• 3 cups good quality vodka, (700ml/23.6 fl oz)

For 25% or 375 mL

2 large unwaxed lemons

¼ cup granulated sugar (56g)

¼ cup water (60g)

175 mL vodka

Instructions 

• Put the sugar and water in a sauce pan and bring to a boil until the sugar has completely dissolved. Turn off the heat and set aside.
• Peel the lemon skin with a vegetable peeler making sure you don’t remove the white pith which will make the limoncello bitter then juice the 8 lemons through a sieve.
   
• Pour the sugar syrup, lemon juice and vodka into a large 1.5 litre jar and add the lemon peel, stir to combine.
   
• Although the limoncello is drinkable immediately it's best to leave it from 1 week up to 1 month (the longer the peels steep the better it will taste). Leave it in a cool, dark place to develop (no need to refrigerate).
   
• When ready, strain out the peel and transfer the limoncello to a bottle. You can store the limoncello at room temperature or fridge.

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