Limoncello TiramisùCourse: Cake, Deserts
Dive into history as you create this delight. Lemon curd, with its roots traced back to the 19th century England, adds a timeless touch. Picture yourself whisking egg yolks over medium heat, conjuring a concoction that thickens with the grace of a culinary magician.
Now, let’s talk health. Like a fitness guru’s dream, the Limoncello Tiramisù boasts a lighter side. The lemon, not just a taste enhancer, brings a zing of vitamin C to the party, elevating this dessert to a guilt-free indulgence. Picture each bite as a burst of sunshine for your health.
Assembling this masterpiece is a breeze. Ladyfingers soaked in a lemon-infused syrup create the sturdy foundation for layers of creamy bliss. It’s like building a lemon-scented castle of delight, with each layer telling a story of flavor and texture.
This Limoncello Tiramisù isn’t just a dessert; it’s a celebration of taste and a nod to culinary history. So, why wait? Whip it up, and let your taste buds embark on a journey through time and flavor.
- Lemon curd
115 ml (0.5 fl oz) lemon juice
200 g (7.1 oz) sugar
2 tbsp lemon zest
1 tbsp vanilla sugar
118 g (4.2 oz) butter
6 egg yolks
- Lemon syrup for soaking
300 ml (10.3 fl oz) water
1 tbsp vanilla sugar
80 g (2.85 oz) sugar
45 ml (1.5 fl oz) lemon juice (juice of 1 lemon)
Zest of one lemon
400 ml (13.8 fl oz) cream with a fat content of more than 30%
500 g (17.8 oz) Mascarpone
175 g (6.25 oz) powdered sugar
400 g (14.3 oz) Ladyfinger biscuits
- Mix sugar, vanilla sugar and lemon zest.
- Pour lemon juice into a saucepan and add sugar and lemon zest. Keep mixing with a whisk for about a minute until the sugar dissolves a little.
- Then add the yolks to the saucepan and place over medium heat, bringing the mixture to a boil, stirring constantly with a whisk. After the mixture boils, cook for another 5 minutes.
- Add butter to the lemon mixture and cook for another 3 minutes, stirring constantly until the mixture thickens.
- Lemon curd is almost ready. Now you need to cool it completely. Pour the curd into a deep bowl, cover the top with cling film in contact. Place in the refrigerator for a couple of hours.
- In the meantime, let’s make syrup for soaking the Ladyfinger biscuits. Pour water into a saucepan, add sugar, lemon juice and zest. Place on the heat until the sugar is completely dissolved, stir the syrup constantly, but do not bring to a boil. Remove syrup from heat and cool completely.
- To prepare the cream, mix together the cream, Mascarpone and powdered sugar. Using a mixer at medium speed, whip the cream until it becomes thick (for about 3 minutes). The texture should be like thick sour cream. Do not overwhip the cream, otherwise it may lead to separation of the liquid and solid components.
- Add a couple of tablespoons of cold lemon curd to the cream and stir with a spoon until combined.
- Pour the soaking syrup into a deep bowl. Dip each ladyfinger cookie in the lemon syrup. Then put it in your cake mold.
- You can use any pan for this cake. I use a round split ring. I place ladyfinger biscuits soaked in lemon on the sides of the mold, I also lay out the bottom, and use some ladyfinger chunks to fill the voids between the cookies.
- As soon as you have laid out the biscuits in the mold, place a layer of cream on top, then another layer of biscuits and so on until you use all of them, the last layer should be a layer of cream.
- Spread lemon curd carefully on top of the cake. The easiest way to apply lemon curd is with a pastry bag. This way it will be distributed evenly.
- Place the cake in the refrigerator to soak for at least 5 hours, preferably overnight. Before serving, decorate the cake with lemon slices if desired.
- I like this cake better than the original version. It is especially good for hot summer days as it has a sweet and sour taste and an incredible lemon aroma.