Surprisingly, tiramisu is a very versatile dessert. Although the most known version comes with espresso, I’ve recently found out that there are more varieties of this decadent dessert. I first read about strawberry tiramisu in this blog. Then, the same blogger posted another recipe of Limoncello tiramisu which is a delicious spin on the classic version. If you are a Limoncello fan like me, you have to try this. I found a lot of recipes of Limoncello tiramisu online (for example, check out this one from Epicurious), however, I enjoy the simplicity of the recipe below. If you like Tiramisu, this is a must read (from The Daring Kitchen). Maybe, some day I will make savoiardi from scratch!
You could make tiramisu in a large plate/baking tray or use individual cups/glasses for your guests. I made a big baking Pyrex dish of this tiramisu on Sunday and it was almost gone the next day!
This is a fairly simple recipe. The most difficult part of making this dessert is waiting for four hours before serving it! Make sure you have a nice snack to reward yourself for making it. Otherwise, I guarantee that this anxious four-hour waiting will not be easy!
Ingredients (for about 6 servings)
2 fresh lemons
1/2 cup sugar
1/2 cup and 2 tablespoons Limoncello liquor (divided)
1/2 cup of cold water
4 extra large organic eggs
1 pound mascarpone
2 boxes lady fingers (about 45 pieces)
1. Wash the eggs. Anytime I use fresh raw eggs, I make sure I wash them to avoid any bacteria. Not sure if it really helps, but it makes me feel better! Separate whites and yolks (while separating them, put one egg white in a separate plate as we will only need one white). Whip egg yolks with sugar until they whiten.
2. Add mascarpone to the yolk mixture, mix well using a wooden spoon. If necessary, lightly mix with hand mixer for a very short period of time.
3. In a separate bowl, whip one egg white until it holds firm peaks.
4. Add whipped egg white to the yolk and mascarpone mixture and gently mix with a wooden spoon until smooth (do not use hand mixer).
5. Scoop a few tablespoons of mascarpone cream and smooth it to fill the bottom of the pan or serving dish.
6. Mix Limoncello liquor and water. Dip each lady finger in the Limoncello mixture (just for a second, don’t let it soak) and place in the pan covering the bottom.
7. Scoop mascarpone cream and smooth it on top of lady fingers to completely cover them. Add the second layer of Limoncello-water-dipped lady fingers and sprinkle two tablespoons of Limoncello liquor (without the water) on top. Cover completely with the remaining cream. Decorate with fresh lemon slices and lemon zest. Seal with a plastic wrap and refrigerate for at least four hours before serving (or overnight).