10 March, 2012

Limoncello Tiramisù | Il Barone Ristorante

Photo and recipe via Los Angeles Times

Il Barone Ristorante's Limocello Tiramisù ingredients
Makes 12 servings
3 large eggs (separated)
1 cup powdered sugar
1 Tbsp lemon zest
2 cups whipping cream
1-LB mascarpone cheese
1 cup limoncello
2 cups milk
About 5 dozen ladyfinger cookies

For garnish:
2 to 3 Tbsp cocoa powder
About 1 cup shaved white chocolate

Notes:

Directions
In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, beat together the egg yolks, powdered sugar and lemon zest until light and pale, 3 to 5 minutes. 

Add the whipping cream and mascarpone and continue to beat (if using a stand mixer, switch to the paddle attachment) until fluffy. Transfer the mixture to a large bowl if using a stand mixer.

In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whites into the mascarpone base. Set aside.

In a medium bowl, whisk together the limoncello and milk.

Quickly soak the ladyfingers in the limoncello mixture and use them to line the bottom of a 13- x 9-inch baking dish. Gently spoon over about half of the whipped mascarpone mixture, smoothing it over the soaked ladyfingers.

Add another layer of soaked ladyfingers, then cover with the remaining whipped mascarpone mixture.

Refrigerate just until chilled, about 2 hours. Serve within a few hours of assembly. Before serving, sprinkle over the cocoa powder and top with shaved white chocolate.

Nutritional Information
Calories: 694 (0.0% from fat)
Fat: 43.0g (sat 24.0g)
Protein: 13.0g
Carbohydrate: 59.0g
Fiber: 1.0g
Cholesterol: 278.0mg
Iron: 0.4mg
Sodium: 163mg
Calcium: 5mg
Sugar: 24.0g


You might like:
Easy Lemon Squares from Cooking Light Magazine

No comments:

Post a Comment