Strawberry Limoncello Tiramisu
From luisascatering 11 years agoIngredients
- For ladyfingers: shopping list
- http://www.joyofbaking.com/ladyfingers.html shopping list
- ~ shopping list
- lemon Syrup: shopping list
- 3⁄4 cup sugar shopping list
- 3⁄4 cup water shopping list
- 1⁄4 cup fresh lemon juice shopping list
- 1⁄4 cup limoncello shopping list
- ~ shopping list
- For the lemon curd: shopping list
- Zest of 2 lemons shopping list
- ½ cup fresh lemon juice shopping list
- ¼ cup granulated sugar shopping list
- 1 egg + 1 egg yolk shopping list
- 2 tablespoons unsalted butter shopping list
- ~ shopping list
- For mascarpone cream: shopping list
- 4 oz mascarpone shopping list
- 2 cups heavy whipping cream, chilled shopping list
- granulated sugar, to taste shopping list
- ~ shopping list
- 1 package fresh organic strawberries, sliced shopping list
- powdered sugar & fresh mint to garnish shopping list
How to make it
- Make ladyfingers according to recipe instructions.
- Prepare the lemon curd: In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, whisk in butter until melted and let cool completely.
- Prepare mascarpone cream: With a hand blender, whip heavy cream until soft peaks form, slowly adding in sugar. Incorporate the mascarpone until you have the consistency of whipped cream. Set aside 1 cup of this mixture and add the lemon curd to the other half. Chill until ready to assemble.
- To make Lemon Syrup, heat sugar and water, stirring until sugar dissolves. Remove from heat and add lemon juice and limoncello.
- Assemble: Arrange lady fingers in a single layer in the bottom of a square pan and brush with lemon syrup. Pour half lemon mascarpone cream over the top and spread evenly with offset spatula. Cover with the strawberries, then another layer of the brushed ladyfingers and lastly lemon mascarpone cream See Photo. Chill for at least 2 hours. You can leave the dessert whole as is or cut into rounds as I did See Photo. Pipe the plain mascarpone cream you reserved over the top See Photo. Garnish with powdered sugar and mint leaves.
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