Limoncello Tiramisù For Two

Another in my “Cooking for Two” series.

Tiramisù is one of those desserts people love or really dislike.

What’s tiramisù?

Traditionally tiramisù is a no bake, coffee-flavoured Italian dessert. It is made of ladyfingers (which are very delicate sponge cookies shaped like a finger) dipped in coffee, layered with a whipped mixture of raw eggs, sugar, and mascarpone cheese, flavoured with cocoa and chocolate shavings.

I have the traditional version, for two, here.

The word “tiramisù” is Italian: tiramisù [tiramiˈsu], from tiramisu, which means "pick me up" or "cheer me up".

People get funny about raw eggs so this is a completely different take on this classic Italian dessert.

It replaces the raw eggs with whipped cream and you blend the mascarpone with limoncello and then with the whipped cream.

Traditionally, limoncello is produced in southern Italy along the western coast. Limoncello is essentially a liqueur that is made by macerating lemon peels in neutral grain spirit alcohol for several weeks. The peels are removed and the alcohol is diluted with water and sugar.

I sometimes make my own limoncello (my recipe below), and I sometimes buy it. For me there’s only one to buy:

You can get ladyfingers at an Italian or international market and some mega-grocery chains carry them.

They look like this:

There are several brands, the one I liked has been discontinued, but any Italian brand works well.

---

This recipe uses a 5x9x3 baking pan and makes 3 servings for 2 people (that’s how we do it) or 6 individual servings (for a small dinner party). Though I have been known to eat the whole thing with a spoon right out of the pan…

Limoncello Tiramisù Recipe

Ingredients

• 1 cup mascarpone

• 1 cup cream whole, whipping or heavy

• 1 tablespoon lemon juice (approximately 1 lemon)

• 1 tablespoon lemon zest

• 1 tablespoon limoncello

• ⅓ cup powdered sugar

• 16 lady fingers

• 3 tablespoons water

• 3 tablespoons Limoncello

Instructions

• Place parchment and plastic wrap in 9x5 loaf pan

• In a large bowl beat the cream until stiff peaks form.

• In a bowl add the mascarpone and sugar, mix to combine, add the lemon juice, 1 tablespoon of limoncello and zest a little at a time beating to combine.

• Fold the mascarpone mixture into the whipped cream until completely combined.

• In a small bowl combine the water and 3 tablespoons of Limoncello.

• Dip individual ladyfingers in limoncello and place in bottom of pan. Eight ladyfingers will fit on each layer, if you do it right. Place them lengthwise.

• Spread half the cream mixture over the top.

• Repeat with another layer of ladyfingers.

• Top with cream mixture.

• Refrigerate at least 3 hours before serving.

My Limoncello Recipe

Start this when citrus is plentiful and inexpensive in the winter, January or February.

Ingredients

• 10 lemons

• 1 liter vodka

• 2 1/2 cups water

• 3 1/2 cups sugar

Instructions

• Using a vegetable peeler, remove the peel from the lemons in long strips.

• Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Leaving any makes it bitter.

• Place the lemon peels in a 1 gallon jar.

• Pour the vodka over the peels and cover with plastic wrap.

• Steep the lemon peels in the vodka for one week at room temperature.

• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes.

• Cool completely.

• Pour the sugar syrup over the vodka mixture.

• Cover and let stand at room temperature overnight.

• Strain the limoncello through a mesh strainer. Discard the peels.

• Transfer the limoncello to bottles or mason jars. I use clean wine bottles.

• Let age at room temperature for 4 weeks.

• After 4 weeks, it’s ready to drink. I usually make this in January and let it sit in a dark cabinet until summer. No fun to drink in the winter! Better in the summer with club soda and ice!

Enjoy!

---