TIRAMISÙ al LIMONCELLO

Limoncello tiramisù is a dessert popular on the Amalfi Coast where the largest lemons you have ever seen, are grown. Normally this dessert is made to serve 8 to 10 people, but this is a smaller version and serves 4 to 6. Make your whipped egg whites and custard (zabaglione) in the early morning to let them have time to chill. Your finished tiramisù should chill at least 8 hours before serving.

You will need 2 large lemons.

Finely grate the zest from 1 lemon and place in a little bowl and set aside.

Using a lemon zester, remove the zest from another lemon and place in a little bowl, cover and set aside. The lemon zester takes off very thin ribbons of zest from citrus fruit.

Egg Whites

4 large egg whites (save the yolks for the zabaglione), room temperature

¼ cup granulated sugar

¼ t cream of tartar

Using a hand-held mixer, beat the egg whites until foamy. While still beating, gradually add the sugar and beat until soft peaks form. Add the cream of tartar and beat until moderately firm peaks form. Cover and refrigerate.

Limoncello Zabaglione (custard)

4 large egg yolks 

¼ cup granulated sugar

1½ cups mascarpone cheese, room temperature

⅓ cup limoncello liqueur

21 to 24 Italian ladyfingers (Savoiardi)

Heat water in a saucepan that a stainless steel bowl can be set over without touching the water.

Off the heat and using a hand-held mixer, beat the egg yolks and sugar in the bowl until mixture is creamy. Set the bowl over the saucepan of barely simmering water and beat until the mixture is thick, light in color, and creamy, about 3 minutes.

You just want to kill any bacteria that may be in the raw egg yolks.

Add the mascarpone and beat until completely combined.

Add the limoncello and beat a couple more minutes. Stir in the lemon zest, cover and refrigerate until cool.

Limoncello Syrup

¼ cup granulated sugar

¼ cup boiling water
¼ cup fresh lemon juice (about 2 large lemons)

½ cup Limoncello liqueur

While the egg whites and custard are cooling in the refrigerator, pour the sugar and boiling water into a shallow bowl. Stir to dissolve the sugar then add the limoncello and lemon juice.

When cool, take the egg whites and custard out of the refrigerator.

Gently fold the egg whites into the custard until completely combined.

When ready to assemble, use a square or rectangle pan. I used a square 8-inch pan.

Quickly dip the ladyfingers into the bowl with the Limoncello Syrup, on both sides. Do not let them soak in the liquid. Place in the bottom of the pan to make a layer. Mine took 8 lady fingers.

Spread one third of the custard mixture over the ladyfingers.

Repeat two more times.

Cover and refrigerate at least 8 hours.

Sprinkle with the coarsely grated lemon zest before serving.

Serves 4 to 6