Tiramisú al Limone
This light an refreshing version of Tiramisú is perfect for summer. It’s sweet, creamy and pleasantly tart. If you are a fan of citrus desserts, you will love this version.
Tiramisú al Limone
A light and refreshing summer dessert!
Ingredients
- 42 Savoiardi/Lady Fingers
Simple Syrup
- 1 1/2 cups Water
- 3/4 cup Sugar
- 1/3 cup Limoncello
- 1/3 cup Freshly squeezed Lemon juice
Zabaglione
- 4 Egg yolks
- 1 1/4 cups Granulated Sugar
- 1/4 cup Limoncello
Mascarpone Cream
- 8 oz Mascarpone
- 2 cups Heavy Cream
Lemon Curd
- 1 1/2 cups Granulated Sugar
- 1/2 cup Corn Starch
- 2 cups Water
- 4 Egg Yolks
- 4 tbsp Unsalted Butter
- 2 tbsp Lemon Zest
- 8 tbsp Fresh Lemon Juice
Instructions
Lemon Curd
- In a sauce pan, add cornstarch, sugar and water.
- On medium heat, cook the mixture until it thickens.
- Beat egg yolks in a bowl, add a few tablespoons of the hot cornstarch mixture to the eggs while whisking to ensure the eggs do not cook.
- Add the tempered eggs to the sauce pan and continue to cook for 2 minutes.
- Remove from heat, add butter, lemon juice and zest and mix well to combine.
- Place in a container, cover and refrigerate until cooled. This can be done the day before.
Simple Syrup
- Combine water and sugar in a sauce, pan and heat until the sugar melts. Set aside to cool.
- once cooled add 1/3 cup of Limoncello and 1/3 cup of lemon juice. Mix well.
Zabaglione
- Create a double boiler by adding 2 inches of water into a sauce pan and placing a heat safe bowl that fits on top. Place the flame on medium low.
- Into the double boiler add egg yolks, sugar, and Limoncello. Cook over a medium low flame until the sugar dissolves and the eggs become a pale yellow color. Remove from the heat and place onto an ice bath. Let it cool.
Mascarpone Cream
- In the bowl of a stand mixer, or using a handmixer whip, the heavy cream and mascarpone cheese together until thick.
- Mix the cooled Zabaglione with the mascarpone cheese by folding until completely blended.
Assembly
- Into a 9 x 12 baking dish, quickly dip (a count of 1-2 and that's it!) the ladyfingers into the simple syrup mix and place at the bottom of the baking dish. You should need approximately. 21 ladyfingers to fill the bottom of the dish.
- Top with a thin layer of lemon curd and then half of the Mascarpone cream mixture. sprinkle with lemon zest and repeat the process one more time by placing the dipped ladyfingers on top of this layer, a thin layer of lemon curd and the rest of the mascarpone cream.
- Top with more lemon zest and any decorative accents you desire. cover and place in the fridge overnight to set and ensure that the flavors marry. The longer at tiramisu sits the more flavorful it becomes! So I would definitely recommend making this the day before you intend on serving it.
