Limoncello and Hazelnut Tiramisu |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 12 |
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My own concoction of a limoncello tiramisu. Adapted from a recipe that used lemon and toasted hazelnuts with Frangelico liqueur, this one uses the bright, clean flavor of limoncello. Ingredients:
1/2 cup lemon juice |
1/4 cup water |
2 tablespoons limoncello |
1/3 cup sugar |
1 1/2 cups whipping cream |
2 tablespoons sugar |
1/4 cup sugar |
16 ounces mascarpone cheese (room temp.) |
1/2 cup limoncello |
lemon oil |
lemon extract |
24 -30 ladyfingers (savoidari) |
1 1/4 cups toasted chopped hazelnuts |
lemon zest (1 to 2 lemons) |
Directions:
1. *If using lemon oil, use sparingly. Too much will cause bitterness.
2. In a small saucepan, combine lemon juice, limoncello, water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool completely.
3. Whip the cream in a large bowl until foamy. Add 2 tablespoons of the sugar and 1/8 teaspoons lemon oil (or lemon extract).
4. What you're going for here is just a hint of lemon in the mixture. Don't overpower it. The main lemon flavor comes from the lemon/limoncello and zest.
5. Continue to whip until the cream holds soft peaks. In another bowl, cream together remaining sugar, mascarpone cheese and 1/8 teaspoons lemon oil (or extract) for 30 seconds or til smooth and fluffy. Cut 1/4 of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.
6. Line a 10x5 loaf pan with plastic wrap, overlapping the sides. Place the limoncello liqueur in a small shallow bowl. Dip 7 to 8 ladyfingers in liqueur and lay side by side in bottom of loaf pan. Spoon any remaining liqueur over the dipped cookies. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts. Top with lemon zest.
7. Place the lemon syrup in a small shallow bowl. Dip 7 to 8 of the ladyfinger cookies in the syrup and place on top of the hazelnuts, pressing down slightly. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 hazelnuts and lemon zest. Dip remaining cookies in remaining syrup and place on top. Spread with remaining mascarpone and top with remaining hazelnuts and lemon zest.
8. Cover entire pan with overlapping plastic wrap and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisu from the refrigerator for 1 hour before serving.
9. Can also be successfully frozen. Wrap entire loaf pan tightly with additional plastic wrap. Freeze til firm. When frozen, remove from freezer,, unwrap and slice into individual portions. Wrap each slice with plastic wrap and place in freezer bag. Return to freezer. To serve, defrost individual portions in refrigerator til no longer solid but still firm. Drizzle with additional limoncello, if desired.
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