Limoncello Tiramisu
Serves 1
Directions
- 1First, prepare the lemon curd. Add the eggs, egg yolks, sugar, and cream to a bowl and whisk to combine.
- 2Pour the lemon juice into a pan and bring it to a simmer.
- 3Add a little bit of the hot lemon juice to the egg mixture while whisking to temper the eggs.
- 4Pour the egg mixture into the pan with the remaining lemon juice.
- 5Cook over medium heat, whisking constantly, until the curd thickens.
- 6Pass the lemon curd through a fine-mesh strainer into a clean bowl.
- 7Stir in the butter until melted.
- 8Stir in the heavy cream and vanilla extract.
- 9Let it cool completely, then refrigerate until needed.
- 10To make the mascarpone mixture, combine the egg yolks, lemon zest, and sugar in a bowl and whisk until pale and creamy.
- 11Add the mascarpone cheese and whisk until smooth.
- 12In a separate bowl, whisk the egg whites until stiff peaks form.
- 13Gently fold the egg whites into the mascarpone mixture until just combined.
- 14To prepare the limoncello soak, combine limoncello, lemon juice, and water in a shallow dish.
- 15Briefly dip each ladyfinger into the limoncello soak, ensuring they are coated but not soggy. Place a single layer of soaked ladyfingers at the bottom of a serving dish.
- 16Spread half of the mascarpone cream over the ladyfingers.
- 17Add another layer of soaked ladyfingers.
- 18Spread the remaining mascarpone cream over the second layer of ladyfingers.
- 19Garnish with lemon slices and mint leaves.
- 20Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Ingredients
- 2 cups lemon juice
- 4 whole eggs
- 2 egg yolks
- 1 cup sugar
- 4 Tbsp butter
- 2 Tbsp heavy cream
- 0.5 tsp vanilla extract
- 3 egg yolks
- 2 egg whites
- 500 g mascarpone
- 2 Tbsp lemon zest
- 4 oz sugar
- 3 oz limoncello
- 1 oz lemon juice
- 2 oz water
- 24 Ladyfingers
Equipment
whiskbowlpanstrainerspatulabaking dishfork
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