Limoncello Tiramisu Valerie Bertinelli Recipes

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.

Steps:

• Combine the espresso, coffee liqueur, 2 tablespoons sugar, 1/4 cup Marsala and 1/4 cup water in a medium bowl and whisk until the sugar dissolves.
• Beat the mascarpone in a bowl to loosen it up, then set aside.
• Beat the cream, vanilla, remaining 1/4 cup sugar and remaining tablespoon Marsala together in a clean bowl with an electric mixer until it just holds stiff peaks. Fold the mascarpone into the whipped cream mixture.
• Working one at a time, briefly dunk half of the ladyfingers in the espresso mixture and use them to line the bottom of a 9-by-13-inch baking dish, breaking or trimming the cookies as necessary. Spread half of the mascarpone mixture evenly on top. Dunk and arrange the remaining ladyfingers on top of the mascarpone, then spread with the remaining mascarpone.
• Cover the tiramisu and refrigerate until the ladyfingers have softened and the flavors have blended, at least 5 hours and preferably overnight. Dust with cocoa powder before serving.

Steps:

• Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week.
• Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes.
• Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month.

Steps:

• 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.
• 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.
• Zabaglione: 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 Limóncello 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.
• Syrup: Meanwhile, pour the remaining cup of Limóncello, 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.
• Mascarpone: 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 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 Limóncello-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.