LIMONCELLO TIRAMISU
This delicious no-bake Limoncello Tiramisu is easy to make and the perfect make-ahead dessert. Creamy and rich, this Italian lemon dessert treat is sure to be your new favorite way to make tiramisu.
Provided by Angela Allison
Categories Dessert
Time 4h20m
Number Of Ingredients 12
Steps:
- In a large bowl using a handheld mixer, cream together the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice and zest of one lemon. Set aside.
- In another bowl using a handheld mixer, cream together the heavy whipping cream and powdered sugar until mixture thickens into peaks.
- Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture. Set aside.
- To make the soak, bring sugar and the juice and zest of three lemons to a boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat and pour in ⅓ cup limoncello.
- To assemble, take the ladyfingers and dip them in the soak mixture, allowing them to soak up the liquid until softened but not mushy. Repeat with half of the ladyfingers laying them to fit in the bottom of the baking pan, cutting to fit if necessary.
- Gently scoop on half of the mascarpone mixture and spread over the ladyfingers. Repeat the layers with the remaining soaked ladyfingers, ending with the other half of the mascarpone filling.
- To make the drizzle, thin out ¼ cup of lemon curd with either a tablespoon of limoncello, or remaining soak. Whisk and then carefully drizzle over top of the tiramisu.
- Cover and refrigerate for at least 4 hours or up to a day before serving.
Nutrition Facts : Calories 526 kcal, ServingSize 1 serving
LIMONCELLO TIRAMISU`
Limoncello Tiramisu`, a dessert recipe with all the flavors of summer!
Provided by rossella rago
Yield 10 Person(s)
Number Of Ingredients 13
Steps:
- Get the Italian Lady Fingers HERE To make the lemon curd: See Video HERE In a bowl, whisk the whole eggs and egg yolks together and set aside. In a heavy bottomed sauce pan combine the sugar, lemon zest, juice and egg mixture together and whisk on a medium low heat until mixture thickens and can coat the back of a spoon. About 15-20 minutes. Stir in butter and then remove from heat when it's melted. Pour the lemon curd through a fine mesh strainer into another bowl straining out any lumps. Press plastic wrap directly into the lemon curd and cool to room temperature before using. To make the filling: Scoop out 1/4 cup of the cooled Lemon Curd and set aside. In a large mixing bowl combine the remaining cooled lemon curd with the softened mascarpone cheese. Mix with an electric mixer on medium-high speed until smooth. Set aside. Using clean beaters in a separate bowl combine the heavy cream and confectioners sugar and beat until stiff peaks form. Fold half of the whipped cream into the mascarpone/lemon curd mixture until well combined. Set aside. To make the soak: In a shallow dish with high sides combine the Limoncello and water. If you prefer a less strong soak you can substitute some of the Limoncello with water. Dip each lady finger cookie into the Limoncello mixture. Do not leave the cookies soaking or they will absorb too much liquid and get soft. Only dip for a maximum of 5 seconds. Lay the cookies in a 9x13 pan (I used a glass Pyrex) break the cookies to fit them in if necessary. I did two rows of 7 cookies vertically and two rows of 2 cookies horizontally, but just make sure the cookies fit nicely together. Spoon 1/2 of the lemon filling over the first layer of cookies. Add another layer of cookies and spread the remaining lemon filling over them. Add a third layer of cookies and top with the remaining whipped cream. Using the remaining 1/4 cup of lemon curd, spoon it over the top of the whipped cream and use the back of a small spoon to make swirly designs. Decorate with fresh lemon slices.
LEMONY LIMONCELLO TIRAMISU
This limoncello tiramisu is a delightful citrus twist on a classic Italian dessert. It's always a favorite at holiday meals or summer gatherings! —Deena Resnick, Oregon City, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk egg yolks, sugar and milk in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; cool completely. Whisk in mascarpone cheese until almost smooth. Whip heavy cream and vanilla until soft peaks form., Combine lemon juice and limoncello. Briefly dip 24 ladyfingers into lemon mixture and place in the bottom of an 11x7-in. baking dish. Top with half the mascarpone mixture, half the lemon curd and half the whipped cream. Repeat layers. Refrigerate, covered, 6 hours or overnight. To serve, garnish with candied lemon slices as desired.
Nutrition Facts : Calories 509 calories, Fat 31g fat (17g saturated fat), Cholesterol 204mg cholesterol, Sodium 80mg sodium, Carbohydrate 47g carbohydrate (40g sugars, Fiber 0 fiber), Protein 7g protein.
LIMONCELLO TIRAMISù
Provided by Lidia Matticchio Bastianich
Categories Cookies Liqueur Mixer Egg Dessert Lemon Fall Family Reunion Simmer Boil Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes a 12-or 13-inch tiramisù
Number Of Ingredients 7
Steps:
- Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
- Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
- To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and ± cup of the limoncello until well blended.
- Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
- Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan.
- Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
- In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks. When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
- Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
- Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream. Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and lift each out of the pan onto dessert plates.
LIMONCELLO TIRAMISU
We love everything about this wonderful dessert-from the light lemon flavor and creamy Mascarpone to the crunchy, crushed macaroon on top. We think you'll enjoy it too.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Stir in limoncello; set aside., 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. 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. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Cool to room temperature without stirring., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold cheese and whipped cream into lemon curd., Arrange a third of the ladyfingers on the bottom of a 9-in. 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. Remove sides of pan. Sprinkle with cookies.
Nutrition Facts : Calories 396 calories, Fat 20g fat (11g saturated fat), Cholesterol 128mg cholesterol, Sodium 57mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.
LIMONCELLO GINGER TIRAMISU
When I go to an Italian restaurant, I usually order tiramisu for dessert if it's on the menu. I love it as a summer dessert since it's so light. I got to thinking, why not play around with the traditional recipe and do something a little different? I used limoncello, in keeping with the Italian vibe, and added a little ginger for some zing. It's so light and refreshing, a perfect end to a summer meal on a hot night. I like making this when I serve grilled chicken Parmesan. The best part is that you can make it completely in advance.
Provided by Katie Lee Biegel
Categories dessert
Time 5h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a small saucepan, bring 1/2 cup water, sugar, and ginger to a boil, 2 to 3 minutes. Remove from the heat and let stand until completely cool.
- Put the mascarpone in a large bowl and fold it a few times with a large rubber spatula to loosen it. Stir the lemon curd and add it to the mascarpone. Using the spatula, gently fold the curd into the mascarpone until just combined and no streaks of white remain. Add a third of the whipped cream and fold lightly to combine; add the remaining whipped cream and fold gently, turning the bowl, until the mixture is homogeneous and no streaks of white remain.
- Strain the syrup through a fine-mesh sieve into a shallow dish, pressing on the ginger to remove as much liquid as possible. Add the limoncello to the syrup and stir to combine.
- Briefly dipping both sides of half of the ladyfingers into the ginger-limoncello mixture (to moisten the cookies but not soak them), line the bottom of an 8-inch (20-cm) square baking dish or cake pan with 6 ladyfingers in 2 rows, trimming the edges to fit if necessary. (Place the trimmings in a small bowl and steal a spoonful of the filling to dollop over them and enjoy as a private little cook's treat.)
- Pour half of the lemon cream mixture into the pan, and with a small offset spatula, spread the filling evenly over the ladyfingers. Repeat with the remaining ladyfingers, trimming them exactly like the first layer; you may need to flip them over in the syrup in order to dip both sides once the syrup begins to run out. Spread the remaining cream over the top. Lightly cover the dish with plastic wrap and refrigerate for at least 4 hours and preferably overnight.
- To serve, slice with a warm dry knife.
LIMONCELLO TRIFLE
This is my spin on of one of my favorite desserts: tiramisu. You may know that I love anything lemon, so I thought it would be fun to give a lemony twist to tiramisu. I use ladyfingers just like you do in tiramisu, but I soak them in a limoncello simple syrup and layer them with Meyer lemon curd and a vanilla bean mascarpone cream.
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool.
- Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool.
- Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form.
- Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using.
LIMONCELLO TIRAMISU
Note: This recipe uses uncooked eggs. If salmonella is a concern, use pasteurized in the shell. Adapted from Il Barone Ristorante.
Provided by gailanng
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, beat together egg yolks, powdered sugar and lemon zest until light and pale, 3 to 5 minutes. If using a stand mixer, switch to the paddle attachment Add cream and mascarpone; beat until fluffy. If using a stand mixer, transfer the mixture to a large bowl.
- In a clean bowl, whip egg whites until stiff peaks form. Gently fold the whites into the mascarpone base. Set aside.
- In a medium bowl, whisk together limoncello and milk.
- Quickly soak ladyfingers in the limoncello mixture and use them to line the bottom of a 13-by-9-inch baking dish. Gently spoon in about half of the whipped mascarpone mixture, smoothing it over the soaked ladyfingers.
- Add another layer of soaked ladyfingers, then cover with the remaining whipped mascarpone mixture.
- Refrigerate just until chilled, about 2 hours. Serve within a few hours of assembly. Before serving, sprinkle with cocoa powder and top with shaved white chocolate.
Nutrition Facts : Calories 221.9, Fat 17.5, SaturatedFat 10.5, Cholesterol 106.5, Sodium 53.2, Carbohydrate 13.7, Fiber 0.3, Sugar 9.9, Protein 3.9
LIMONCELLO TIRAMISU (TIRAMISU AL LIMONCELLO)
Provided by Lidia Bastianich
Categories Liqueur Mixer Egg Dessert Easter Lemon Spring Chill Potluck Simmer Double Boiler Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings or more
Number Of Ingredients 11
Steps:
- Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
- Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
- To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
- Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
- In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.
- When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
- Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
- Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
- Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and life each out of the pan and onto dessert plates.
LIMONCELLO TIRAMISU
Mickey at Mickey's in Hamden serves this Tiramisu & one with espresso. Both are very popular. Am posting this as a request. It has a chill time of at least 6 hours, I think overnight might even be better.
Provided by Manami
Categories Dessert
Time P1DT20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- MAKE THE SYRUP:
- Combine all ingredients in a pot and bring to a boil and reduce heat to a low simmer for about 10 minutes.
- Remove from flame and allow to cool down.
- PREPARE & ASSEMBLE TIRAMISU:.
- Beat together yolks and 4 tbls of sugar, limoncello in a large bowl over a bain marie (pot of boiling water) to make a zabaglione until thick and foamy, about 4 minutes.
- Be careful not to overheat - will cook eggs.
- Let it cool off and then fold in mascarpone cheese, lemon zest and candied citron to a smooth, creamy texture.
- In a clean separate bowl using an electric mixer, beat whites while adding remaining 1 tsp sugar slowly.
- Beat whites to a stiff peak.
- Then fold in egg whites with the mascarpone mixture.
- Do not over mix.
- Just until combined.
- Soak ladyfingers in limoncello syrup mixture, soaking it about 2-4 seconds, (depending on what type you have. Do not over soak) and transfer to an 8-inch glass baking dish (2-quart capacity).
- Repeat until one full layer of ladyfingers are arranged in bottom of dish, trimming as needed to fit snugly.
- Spread a quarter of an inch of mascarpone mixture evenly over ladyfingers.
- Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
- Chill tiramisu, covered.
Nutrition Facts : Calories 341.9, Fat 5.4, SaturatedFat 1.8, Cholesterol 165.9, Sodium 85.2, Carbohydrate 68.1, Fiber 0.4, Sugar 55.8, Protein 6.7
More about "limoncello tiramisu recipes"
LIMONCELLO TIRAMISU RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
Servings 12
- In a small saucepan, add the water, limoncello and 1/2 cup of sugar and simmer just long enough for the sugar to dissolve, remove from the heat, add the lemon zest and juice and let it cool to room temperature in a shallow bowl.
- In The bowl of a standing mixer, cream together the mascarpone, sugar, lemon curd, lemon zest and juice and vanilla for a couple minutes or until creamy and smooth, fold in the whipped cream and set aside.
- Have a 9x13” pan ready and start assembling. Dip the lady fingers in the syrup mixture and make one single layer, then spread 1/3 of the cream mixture and continue to do this until you have 3 layers of ladyfingers and 3 layers of custard ending with the custard. Wrap it with some plastic wrap and pop it in the fridge for a minimum of 6 hours or overnight.
LIMONCELLO TIRAMISU RECIPE | ITALIAN FOOD FOREVER
From italianfoodforever.com
LIMONCELLO TIRAMISÙ - LIDIA
From lidiasitaly.com
LIMONCELLO TIRAMISU - GOOD HOUSEKEEPING
From goodhousekeeping.com
LIMONCELLO TIRAMISù RECIPE | DESSERT RECIPES | PBS FOOD
From pbs.org
LIMONCELLO TIRAMISU | TLN
From tln.ca
GINO'S ITALIAN EXPRESS: LIMONCELLO TIRAMISU RECIPE STEP BY …
From realitytitbit.com
MIKE'S LIMONCELLO TIRAMISù | FRUIT RECIPES - JAMIE OLIVER
From jamieoliver.com
LIMONCELLO TIRAMISU (A LEMON TWIST ON ORIGINAL TIRAMISù)
From christinascucina.com
EASY SUMMER LIMONCELLO TIRAMISU - PROUD ITALIAN COOK
From prouditaliancook.com
TIRAMISU' AL LIMONCELLO | ITALIAN RECIPES | ITALYABROAD.COM
From italyabroad.com
TIRAMISU WITH LIMONCELLO & WHITE CHOCOLATE - DELUCA'S
From deluca.ca
STRAWBERRY LIMONCELLO TIRAMISU • ELECTRIC BLUE FOOD
From electricbluefood.com
LIMONCELLO TIRAMISU RECIPE - PASTA.COM
From pasta.com
EASY LIMONCELLO TIRAMISU | THE MARBLE KITCHEN
From themarblekitchen.com
FAMILY RECIPE: NONNA'S LIMONCELLO TIRAMISù - ITALIAN SONS AND ...
From orderisda.org
LIMONCELLO TIRAMISU – VANILLAPURA
From vanillapura.com
LEMON TIRAMISU WITH FRESH LEMON CURD AND LIMONCELLO
From amotherworld.com
LIMONCELLO TIRAMISU RECIPE– CARVED CULTURE
From carvedculture.com
LIMONCELLO TIRAMISU - CASUAL FOODIST
From casualfoodist.com
STRAWBERRY LIMONCELLO TIRAMISU RECIPE
From cookist.com
STRAWBERRY LIMONCELLO TIRAMISU RECIPE – SPOONFEDCRED.COM
From spoonfedcred.com
LIMONCELLO TIRAMISU | 12 TOMATOES
From 12tomatoes.com
EASY ITALIAN LIMONCELLO TIRAMISU RECIPE - THEFEDUPFOODIE.COM
From thefedupfoodie.com
LIMONCELLO TIRAMISU @ NOT QUITE NIGELLA
From notquitenigella.com
EASY LEMON TIRAMISU WITH LIMONCELLO - LOST IN FOOD
From lostinfood.co.uk
LIMONCELLO RECIPES - LIMONCELLO
From mistelimoncello.com
LIMONCELLO TIRAMISU - COMFORTABLE FOOD
From comfortablefood.com
LIMONCELLO TIRAMISU - HUNGER THIRST PLAY
From hungerthirstplay.com
LIMONCELLO TIRAMISU – BAKING LIKE A CHEF
From bakinglikeachef.com
LIMONCELLO TIRAMISU RECIPE - VEGGIEGIB
From veggiegib.com
TIRAMISù AL LIMONCELLO (LIMONCELLO TIRAMISù RECIPE) - EATALY
From eataly.com
JAMIE OLIVER LIMONCELLO TIRAMISù DESSERT RECIPE | JAMIE COOKS ITALY
From thehappyfoodie.co.uk
LIMONCELLO TIRAMISU - A ZESTY SUMMER DESSERT - MORTADELLA HEAD
From mortadellahead.com
LIMONCELLO TIRAMISù RECIPE - LIDIA'S KITCHEN SERIES - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #fruit #1-day-or-more #european #dinner-party #kosher #vegetarian #italian #cheese #eggs #dietary #citrus #lemon #brunch #taste-mood #sweet #presentation #served-cold
You'll also love