Limoncello Tiramisu
I love the classic tiramisu but have never made it myself for several reasons.
Mascarpone is not cheap. Depending on the brand you buy, you can pay from $8-10 per pound. And then, there's the issue of using raw egg yolks mixed into the mascarpone for the filling. Some recipes 'cook' the yolks similar to making zabaglione, to avoid that issue. Whipping cream is used to substitute for the raw egg whites.
Most recipes assume you are going to make a whole (9 by 13 inch) tray of tiramisu. Again, you can make a partial recipe but if you're going to go to all the time and effort, you're probably going to want to make a full recipe.
Finally, if you DO make a full recipe, you're going to end up with 12 servings. Since the classic recipe uses sweetened and whipped raw egg whites to help lighten the mascarpone, and I'm not sure that will freeze, what are you going to DO with all that tiramisu if you live alone? I guess you could give most of it away ...
OK, there are lots of ways to get around my excuses. I guess I just haven't been properly motivated. :)
Till now.
And then I went and made a limoncello tiramisu, after all that. This a 'lighter' version of tiramisu with only a single layer of lady fingers and mascarpone filling.
Limoncello Tiramisu - serves 9
1 package (10) Milano giant lady fingers (the soft kind)
Topping: 1/4 cup crushed 'Nilla wafers or 1/2 cup toasted and chopped hazelnuts, macadamia nuts or other mild tasting nuts.
Rich Simple syrup - makes 1 cup syrup
1 cup water
2 cups white sugar
Bring water to a boil in a small saucepan on the stove, or in a Pyrex measuring cup in the microwave. Stir in the sugar until it has all dissolved. Pour the liquid into a small bottle with a cap and let cool. Stores in refrigerator for 1 month.
NOTE: A simple syrup is equal parts sugar and water.
Limoncello Syrup
2 tbsp limoncello
2 tbsp fresh lemon juice
1 tbsp rich simple syrup
Lemon Curd Mascarpone Filling
1/2 cup (125 gm) mascarpone
1/2 tbsp fresh lemon zest
1/2 cup lemon curd
3/4 cup whipping cream
1 1/2-2 tbsp sugar
Making the limoncello syrup:
Combine all ingredients in a small bowl. Set aside
In an 8x8 inch glass baking dish, place a layer of the lady fingers, trimming as necessary to line the bottom. Because these lady fingers are relatively soft, they won't crack when you trim them with a sharp knife. (You don't have to cover every inch but do the best you can.)
Using a pastry brush, baste the lady fingers with the limoncello syrup.
Making the lemon curd mascarpone filling:
Bring the mascarpone to room temperature in a large bowl. Add the lemon zest and whip until smooth and creamy. Add the lemon curd and combine until thoroughly mixed.
In a separate bowl, whisk the whipping cream together with the sugar until the cream forms soft peaks.
Gently fold the whipped cream into the lemon curd/mascarpone mixture.
Use a large spoon to dollop the cream/curd/mascarpone on top of the lady fingers.
Using a small offset spatula, gently spread the mixture over the lady fingers.
Cover with food warp (ie Saran Wrap) and refrigerate at least 6 hours or overnight to let the mixture set.
Remove wrap, scatter topping over the tiramisu and cut into 9 squares.
Serve.
NOTE: I've run across a couple of substitutes for 250 gm mascarpone cheese if you can't find it. Philadelphia cream cheese is a good brand to use and you can often find it on sale.
Ver 1: 8 oz package of cream cheese, 1/4 cup sour cream and 2 tbsp heavy cream, whip together
Ver 2: 8 oz package of cream cheese, 1/4 cup heavy cream and 3 tbsp sour cream, whip together
Mascarpone is not cheap. Depending on the brand you buy, you can pay from $8-10 per pound. And then, there's the issue of using raw egg yolks mixed into the mascarpone for the filling. Some recipes 'cook' the yolks similar to making zabaglione, to avoid that issue. Whipping cream is used to substitute for the raw egg whites.
Most recipes assume you are going to make a whole (9 by 13 inch) tray of tiramisu. Again, you can make a partial recipe but if you're going to go to all the time and effort, you're probably going to want to make a full recipe.
Finally, if you DO make a full recipe, you're going to end up with 12 servings. Since the classic recipe uses sweetened and whipped raw egg whites to help lighten the mascarpone, and I'm not sure that will freeze, what are you going to DO with all that tiramisu if you live alone? I guess you could give most of it away ...
OK, there are lots of ways to get around my excuses. I guess I just haven't been properly motivated. :)
Till now.
And then I went and made a limoncello tiramisu, after all that. This a 'lighter' version of tiramisu with only a single layer of lady fingers and mascarpone filling.
Limoncello Tiramisu - serves 9
1 package (10) Milano giant lady fingers (the soft kind)
Topping: 1/4 cup crushed 'Nilla wafers or 1/2 cup toasted and chopped hazelnuts, macadamia nuts or other mild tasting nuts.
Rich Simple syrup - makes 1 cup syrup
1 cup water
2 cups white sugar
Bring water to a boil in a small saucepan on the stove, or in a Pyrex measuring cup in the microwave. Stir in the sugar until it has all dissolved. Pour the liquid into a small bottle with a cap and let cool. Stores in refrigerator for 1 month.
NOTE: A simple syrup is equal parts sugar and water.
Limoncello Syrup
2 tbsp limoncello
2 tbsp fresh lemon juice
1 tbsp rich simple syrup
Lemon Curd Mascarpone Filling
1/2 cup (125 gm) mascarpone
1/2 tbsp fresh lemon zest
1/2 cup lemon curd
3/4 cup whipping cream
1 1/2-2 tbsp sugar
Making the limoncello syrup:
Combine all ingredients in a small bowl. Set aside
In an 8x8 inch glass baking dish, place a layer of the lady fingers, trimming as necessary to line the bottom. Because these lady fingers are relatively soft, they won't crack when you trim them with a sharp knife. (You don't have to cover every inch but do the best you can.)
Using a pastry brush, baste the lady fingers with the limoncello syrup.
Making the lemon curd mascarpone filling:
Bring the mascarpone to room temperature in a large bowl. Add the lemon zest and whip until smooth and creamy. Add the lemon curd and combine until thoroughly mixed.
In a separate bowl, whisk the whipping cream together with the sugar until the cream forms soft peaks.
Gently fold the whipped cream into the lemon curd/mascarpone mixture.
Use a large spoon to dollop the cream/curd/mascarpone on top of the lady fingers.
Using a small offset spatula, gently spread the mixture over the lady fingers.
Cover with food warp (ie Saran Wrap) and refrigerate at least 6 hours or overnight to let the mixture set.
Remove wrap, scatter topping over the tiramisu and cut into 9 squares.
Serve.
NOTE: I've run across a couple of substitutes for 250 gm mascarpone cheese if you can't find it. Philadelphia cream cheese is a good brand to use and you can often find it on sale.
Ver 1: 8 oz package of cream cheese, 1/4 cup sour cream and 2 tbsp heavy cream, whip together
Ver 2: 8 oz package of cream cheese, 1/4 cup heavy cream and 3 tbsp sour cream, whip together