Limoncello Tiramisu
My friend Reinette is a wiz in the kitchen and always surprises us with her offerings. She made her own limoncello and we used it in this delicious limencello tiramisu.
Method
- Make the zabaglione. Beat the egg yolks with 60 ml (1/4 cup) sugar and 125 ml (1/2 cup) limoncello until well blended. Set the bowl over simmering water in a double boiler, and whisk constantly, frequently scraping the sides and bottom of the bowl, as the egg mixture expands and heats to a fluffy sponge. (About 5 minutes.) When the zabaglione has thickened enough to form a ribbon when it drops to the surface, take the bowl off the double boiler and set aside to cool.
- Make the sugar syrup. Combine the remaining cup of limoncello, water and 125 ml (1/2 cup) of sugar in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes. Set aside and cool completely.
- Spoon the mascarpone into a mixing bowl and add the lemon zest. Beat until light and creamy. Whip the egg whites with the remaining 60 ml (1/4 cup) of sugar until it holds firm peaks.
- Spoon a third of the limoncello zabaglione over the mascarpone and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in 2 or 3 additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream it light and evenly blended.
- Pour some of the syrup into a shallow rimmed pan to moisten the finger biscuits. One at a time, wet each biscuit briefly and arrange the lady fingers in neat, tight rows filling the bottom of a large Pyrex dish. You should be able to fit about 20 lady fingers in a single layer.
- Spoon half the limoncello-mascarpone cream onto the lady fingers and smooth it to fill the dish and cover the lady fingers. Dip and arrange a second layer of lady fingers in the dish. Cover it completely with the remaining limoncello-mascarpone cream. Smooth the top and seal the dish with plastic cling film. Refrigerate for 6 hours before serving.