Limoncello Di Villa Maria Recipes
VILLA MARIA'S LEMON TIRAMISU
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a clean bowl, whisk the egg whites, sugar, and lemon juice together until you achieve white fluffy peaks.
- In a separate bowl, whisk the whipping cream until fluffy. Fold in the egg white mixture, a splash of limoncello, the lemon zest and carefully fold into the whipping cream.
- In another bowl, combine 1 cup limoncello with water. Add more water (to dilute the limoncello) and sugar, if desired.
- Lightly dip both sides of each lady finger cookie in the limoncello mixture. The exterior of the cookie should be wet while the interior should remain somewhat dry. Arrange the dipped cookies in one tightly packed layer on the bottom of a cake pan. Spread 1/2 of the cream mixture evenly over the cookies, making sure the cookies are completely covered. Add a second layer of dipped lady fingers, and then evenly spread the remaining cream mixture on top. Sprinkle the top with lemon zest and lemon-infused white chocolate.
- Unlike the traditional tiramisu, this version can be served immediately.
LIMONCELLO DI VILLA MARIA
Provided by Food Network
Categories beverage
Time 20m
Yield Approximately 1.75 liters or about 2 quarts
Number Of Ingredients 4
Steps:
- Shave off the yellow part of the lemon rinds using a potato peeler. Put the lemon rinds in a sterilized* large glass bottle and add the alcohol. Cover the bottle with plastic wrap to prevent the alcohol from evaporating, and let stand for 12 days at room temperature. Boil the water. Remove from heat and add the sugar. Stir until all the sugar has dissolved, and let cool. Drain the 12-day old alcohol and discard the lemon rinds. Add the alcohol to the sugared water. Set aside for an additional 10 days in a sterilized sealed glass bottle. After 10 days, the limoncello is ready. It is best served chilled as a digestive after a meal.
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