How To Make Creamy Limoncello Tiramisu Like an Italian
My Limoncello tiramisu is a delightful deviation from tradition – a tantalizing journey swapping rich, robust notes of coffee for the sunny zest of Limoncello. Yes, you heard that right; Brace yourself for an enchanting twist on the iconic Italian treat.
Limoncello Tiramisu isn’t just a dessert… It’s an experience. As you savor each bite, let it transport you to the lemon groves of Italy. This recipe captures the essence of tradition while adding a refreshing twist.
Watch the Limoncello Tiramisu video recipe:
How to Make LIMONCELLO TIRAMISU Like an Italian
Vincenzo’s Plate Tips
Safe Egg Alternatives for Tiramisu
When making Tiramisu using raw eggs, ensure their freshness and quality. If concerned about consuming uncooked eggs, consider gently cooking the eggs in a bain marie before incorporating them into the recipe, for added safety without compromising the dish’s essence. I’ve always used raw eggs from a farmers market I trust and never had an issue.
Balancing Sweetness
For a balanced sweetness in tiramisu, aim for around 1tbsp of sugar per egg in the mascarpone mixture. Adjust slightly to suit your preferred level of sweetness.
Essential Tiramisu Ingredient
Opt for Italian Savoiardi biscuits in your tiramisu recipe for an authentic taste. Their delicate texture and ability to absorb flavors elevate the dessert, capturing the true essence of this dish.
Preserving Perfect Texture
Before dipping Savoiardi biscuits into the lemon syrup, allow it to cool down. This is an extremely important step since hot liquids can cause these delicate biscuits to break. Using a cooler liquid helps will help them to hold shape and not soften too quickly.
When dipping the Savoiardi, remember that 3 seconds are enough, otherwise even in this case the biscuits could fall apart and ruin the consistency of the Limoncello Tiramisu.
The Magic Lemon Touch
Add lemon juice to eggs for enhanced flavor. It cuts any eggy taste and adds a subtle citrus zing, balancing the richness. Adjust for your perfect zestiness.
Resting Mascarpone Cream
Letting the mascarpone cream mixture rest before assembling the tiramisu enhances its aromatic profile. Just 20 or 30 minutes in the fridge is enough to allow the ingredients to blend for a richer experience.
Perfecting Tiramisu with Resting
A brief fridge stay for tiramisu, around a couple of days, melds flavors wonderfully. To preserve freshness with ingredients like eggs and mascarpone, limit it to no more than a few days. This short rest maximizes taste without compromising quality. If you’re short on time, try to at least make it the night before you are set to enjoy it as this rest time creates the perfect consistency.
How to Serve Limoncello Tiramisu
To serve Limoncello tiramisu, begin by slicing it into portions and plate it carefully. Additionally, you can add an extra sprinkle of grated white chocolate or garnish it with mint for a vibrant pop of color. Indulge in this delightful dessert by pairing it with a glass of chilled Limoncello or a hot espresso, creating a harmonious combination of flavors.
Limoncello Tiramisu Recipe
Equipment
- Pyrex 5x11 inches 5x11 inches. 12.7x27 cm
- Medium size pot
- knife
- Potato peeler
- 1 Medium bowl
- 2 Large bowls
- Hand mixer
- Spoon
- Spatula
- Strainer
- Grating tool
- Lemon zester
- Plastic wrap
Ingredients
For the Tiramisu:
- 6 eggs Better if organic
- 500 g Mascarpone Cream 17.6oz
- 3 Lemons Juice and Zest
- 1 bottle Limoncello Homemade if possible!
- 6 tbsp White Sugar
- 1 packet Savoiardi Biscuits
- White Chocolate
For the Lemon Syrup:
- 1 liter Water 4.2 cups
- 300 grams White Sugar 10.5oz
- 100 ml Limoncello 0.4 cups
- Zest of a Lemon
Instructions
To Make Lemon Syrup:
- Start by grating the outer part of a lemon using a fine grater or zester, setting the zest aside for the final decoration on the tiramisu.
- In a medium-sized pot, combine 1 liter of water with 300g of sugar. Heat the pot over medium-high heat, until the sugar completely dissolves into the water.
- Once the sugar has dissolved, introduce the juice of 3 lemons into the pot, using a strainer to prevent any seeds from get into the syrup.
- With a potato peeler, carefully remove the outer peel of a lemon, ensuring to avoid the bitter white part, and add it to the water.
- Allow the water, infused with sugar, lemon juice, and peel, to boil for a minimum of 5 minutes.
- After 5 minutes, switch off the heat and incorporate 100ml of Limoncello into the syrup, gently stirring it in.
- Next, strain the lemon-infused syrup into a bowl to filter out any lemon peels. Let the syrup cool at room temperature for about an hour before using it.
To Make Mascarpone Cream:
- The first step is to separate the egg whites from the yolks and add each to a large bowl.
- Using a hand mixer, first mix the egg yolks and gradually add 3 tablespoons of sugar. Continue mixing until a creamy texture is achieved.
- Next, add the mascarpone and mix once until thoroughly combined using the hand mixer.
- Using a strainer, squeeze the juice of a lemon into the cream, and stir thoroughly.
- Proceed to beat the egg whites next again, using the hand mixer. Gradually add the remaining sugar.
- Once these are fluffy, fold the egg whites with the mascarpone cream mixture.
- With a spatula, gently combine the two until you get a smooth, velvety cream.
- Now, pour in generous amount of Limoncello for an added burst of flavor - the amount will depend on how strong you want it. Mix through using a spatula.
- Let the cream rest in the fridge for approximately 20-30 minutes.
To Assemble the Tiramisu:
- Now it's time to assemble the tiramisu, so get your Pyrex dish, Savoiardi biscuits, lemon syrup and mascarpone cream.
- Dip the biscuits in the syrup for 3 seconds, let the excess drip off, and line them up in the Pyrex.
- Once the first layer is complete, add mascarpone cream on top, spreading it across every biscuit using the back of a spoon.
- Finish the first layer by grating white chocolate over the top. Then add some of the lemon zest prepared earlier.
- Now, repeat all the previous steps to create the second layer.
- Decorate the surface with extra grated white chocolate and the remaining lemon zest - this will be your top layer.
- Cover the tiramisu with plastic wrap and let it rest in the fridge for at least a day, up to a maximum of four.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
Want to make your own Limoncello? You can thanks to my Nonna, who shared with me these these 2 recipes:
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which nonalcoholic liquid can be used to replace the Limoncello….lemon juice?
Definitely! Give that a try and let me know hows it goes.
The tast is very good
if the tiramisu is finish than you drink a glass of limoncello.
Absolutely! Buon appetito, and make sure to enjoy that celebratory sip!
Except I washed my beaters before whipping the egg whites for a slightly more firm whip, almost like a meringue (which it basically is). Then mixed into the mascarpone mix. A much easier consistency to work with. Other than that this is a wonderful recipe for those who think Lemon Tiramisu is like a piece of Heaven. It is!! 🌿🍋
Thank you for these tips. Washing the beaters for a firmer whip is a game-changer! So glad you enjoyed the Lemon Tiramisu – it truly is heavenly, isn’t it?
We are doingvthis recipe for Easter. But we want to do a half pan size. Would we just double your recipe for a 12 x 9 pan?
Wow, I’m thrilled to hear you’re doing this for your Easter celebration! If you’re looking to fill a 12×9 inch pan, you won’t need to double the recipe. Doubling might be too much. Instead, considering the size of your pan, you should increase the recipe by about 50% to ensure a good fit. Happy cooking, and let me know how it turns out for you!