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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 8 |
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Mickey at Mickey's in Hamden serves this Tiramisu & one with espresso. Both are very popular. Am posting this as a request. It has a chill time of at least 6 hours, I think overnight might even be better. Ingredients:
4 ounces water |
4 ounces limoncello |
4 ounces fresh squeezed lemon juice (grind remaining zest from lemons) |
8 ounces sugar |
3 large eggs, separated |
4 tablespoons sugar |
1 teaspoon sugar |
1 lb mascarpone cheese |
4 ounces limoncello |
2 lemons, zest of |
candied citron peel (can buy at any dried food section at supermarket) (optional) |
18 crisp italian ladyfingers (as many as needed) |
Directions:
1. MAKE THE SYRUP:
2. Combine all ingredients in a pot and bring to a boil and reduce heat to a low simmer for about 10 minutes.
3. Remove from flame and allow to cool down.
4. PREPARE & ASSEMBLE TIRAMISU:.
5. Beat together yolks and 4 tbls of sugar, limoncello in a large bowl over a bain marie (pot of boiling water) to make a zabaglione until thick and foamy, about 4 minutes.
6. Be careful not to overheat - will cook eggs.
7. Let it cool off and then fold in mascarpone cheese, lemon zest and candied citron to a smooth, creamy texture.
8. In a clean separate bowl using an electric mixer, beat whites while adding remaining 1 tsp sugar slowly.
9. Beat whites to a stiff peak.
10. Then fold in egg whites with the mascarpone mixture.
11. Do not over mix.
12. Just until combined.
13. Soak ladyfingers in limoncello syrup mixture, soaking it about 2-4 seconds, (depending on what type you have. Do not over soak) and transfer to an 8-inch glass baking dish (2-quart capacity).
14. Repeat until one full layer of ladyfingers are arranged in bottom of dish, trimming as needed to fit snugly.
15. Spread a quarter of an inch of mascarpone mixture evenly over ladyfingers.
16. Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
17. Chill tiramisu, covered.
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