This is an easy make ahead recipe Paige and I learned at a cooking class in Sorrento this summer. No heat is used, but the limoncello is sure to kill any bacteria in the eggs!
1C. sugar + 1C. water + zests of 3 lemons + 1/2C. limoncello (Trader Joe's has a good one from Sorrento)
3 egg whites
4 T. sugar
16 oz. Mascarpone, room temp.
1.5 oz (shot glass) limoncello
2 pks Lady Figers (Savoiardi), ask the baker at the grocery for them.
For Lemon Simple Syrup: Mix together and simmer for 10-15 minutes: 1C. Water 1C. sugar zest of 2-3 lemons. Let cool completely, (strain if you have big chucks of zest, fine zest is okay to leave in), then add 1/2 C. Limoncello to simple syrup and set aside.
Custard: Wash room temperature eggs.Separate whites form yolks. Whip 3 egg whites with 1T. sugar until peaks form.Set aside.
Add 3T. sugar to egg yolks and whip until fluffy; stir in a shot of limoncello and the Mascarpone by hand. Fold whipped egg whites into yolk mixture untill incorporated, but don't over mix.
Trim lady fingers if needed to fit dessert dishes. Soak ladyfingers in limoncello-syrup mixture just a few seconds, and creat one layer of soaked ladyfingers in individual glass ramikins or dessert dishes.
Spread a 1/4" layer of mascarpone mixture over ladyfingers in dishes. Repeat another layer of ladyfingers and mascarpone mixture.
Optional: sprinkle1 T. of Limoncello liquor on top of each dessert--not more or it will be too strong. Chill tiramisu, covered 3 hours or more. Can be made the day ahead.
Decorate with fresh lemon zest curls or candied lemon peel. A mint leave and a raspberry or two look cool too.
Photo: Paige in Sorrento 2011
No comments:
Post a Comment