Those of you that have seen my other Tiramisu recipe will already know that I’m somewhat of an “aficionado” when it comes to this delicious dessert. In this regard I consider myself to be a bit of a purist when it comes to tiramisu and have always looked for recipes and restaurants that stick to the traditional flavours. This said, when I came across the idea of creating a Limoncello Tiramisu, I was intrigued by the possibilities.
The biggest hurdle I faced with bringing this recipe together was what to swap for the espresso that is foundational to a great tiramisu. The answer was green tea, which helps to retain the original caffeine profile, but also pairs nicely with the lemon.
Despite the departure from the much-revered flavour profile, the addition of lemony goodness to this recipes definitely hits the mark. The result is a wonderful take on the light, fresh original that I think even I will come to love.
Ingredients
Instructions
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Mise en Place
- Assemble equipment: medium sauce pan, medium mixing bowl, baking dish (2), piping bag, juicer, microplane, frosting knife, spatula, whisk, stand mixer, measuring cups and spoons Steep green tea, juice and zest lemon, measure and divide all ingredients. Cooking and Assembly
- Combine the tea and Limoncello liqueur and whisk lightly to combine. Place the ladyfingers in two separate baking dishes and drench with the Limoncello mixture, ensuring that all the cookies are coated as evenly as possible. Set aside to allow the liquid to soak into the ladyfingers.
- Add the egg yolks, sugar, lemon juice, and 2 tbsp of heavy cream to a medium saucepan and whisk to combine. Cook over medium heat, whisking continuously, until all of the sugar has dissolved and the ingredients take on a custard consistency. Remove from heat and allow to fully cool in a medium mixing bowl.
- Once the custard has cooled, add the Mascarpone cheese and whisk until smooth.
- Combine the remaining 4 cups of heavy cream in the bowl of a stand mixture and whisk on high speed until stiff peaks have formed. Fold half the whipped cream into the Mascarpone mixture, and fold in with a spatula until well combined. Reserve the remainder of the whipped cream for the top layer and piping.
- Pour half of the Mascarpone mixture over the ladyfingers and smooth with a spoon. Add the second layer of soaked ladyfinger pieces and repeat.
- Add half of the remaining whipped cream to the baking dish, covering the ladyfingers and Mascarpone entirely. Smooth with a frosting knife. Add the remaining whipping cream to a piping bag and pipe "dots" over the entire surface. Finish the top with a dusting of lemon zest.
- Cover and refrigerate for 3 hours before serving.