Limoncello Tiramisu Recipe

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Limoncello Tiramisu
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Ingredients
7
Count
Nutrition
563
Calories
Total time
420
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 562.86 Kcal (2357 kJ)
Calories from fat 322.89 Kcal
% Daily Value*
Total Fat 35.88g 55%
Cholesterol 266.28mg 89%
Sodium 128.24mg 5%
Potassium 136.14mg 3%
Total Carbs 46.43g 15%
Sugars 36.23g 145%
Dietary Fiber 1.6g 6%
Protein 9.7g 19%
Vitamin C 30.7mg 51%
Iron 1.4mg 8%
Calcium 170.3mg 17%
Amount Per 100 g
Calories 196.36 Kcal (822 kJ)
Calories from fat 112.65 Kcal
% Daily Value*
Total Fat 12.52g 55%
Cholesterol 92.9mg 89%
Sodium 44.74mg 5%
Potassium 47.49mg 3%
Total Carbs 16.2g 15%
Sugars 12.64g 145%
Dietary Fiber 0.56g 6%
Protein 3.38g 19%
Vitamin C 10.7mg 51%
Iron 0.5mg 8%
Calcium 59.4mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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