LIMONCELLO TIRAMISù
Provided by Lidia Matticchio Bastianich
Categories Cookies Liqueur Mixer Egg Dessert Lemon Fall Family Reunion Simmer Boil Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes a 12-or 13-inch tiramisù
Number Of Ingredients 7
Steps:
- Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
- Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
- To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and ± cup of the limoncello until well blended.
- Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
- Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan.
- Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
- In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks. When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
- Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
- Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream. Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and lift each out of the pan onto dessert plates.
LEMON TIRAMISU
I created this lemon tiramisu to please everyone in my family. It's a cross between cheesecake and tiramisu with a refreshing lemony flavor. Garnish with fresh berries if you have them on hand. -Monica Marolt, Willowick, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat)., Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice., Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 350 calories, Fat 22g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 272mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 6g protein.
LIMONCELLO TIRAMISU (TIRAMISU AL LIMONCELLO)
Provided by Lidia Bastianich
Categories Liqueur Mixer Egg Dessert Easter Lemon Spring Chill Potluck Simmer Double Boiler Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings or more
Number Of Ingredients 11
Steps:
- Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
- Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
- To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
- Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
- In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.
- When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
- Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
- Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
- Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and life each out of the pan and onto dessert plates.
TIRAMISU - LIDIA BASTIANICH RECIPE - (4/5)
Provided by norsegal8
Number Of Ingredients 8
Steps:
- Melt the chocolate in a double boiler over simmering water, and keep it warm in the double boiler. Meanwhile, whisk the cream in an electric mixer fitted with the whisk attachment until it just holds soft peaks. (Don't overwhip-you will be whisking it again with the mascarpone, and you don't want to make butter!) Whisk the mascarpone in a separate bowl with the mixer at medium speed until smooth. Sift in the confectioners' sugar, and whisk until it is smooth. Whisk the whipped cream into the mascarpone until they are just combined. Refrigerate if not using it right away. Combine the espresso and granulated sugar in a medium saucepan set over low heat. Cook until the sugar has dissolved, then stir in the coffee liqueur. Remove it from the heat, and stir in about two-thirds of the melted chocolate. Pour the chocolate-espresso mixture into a large shallow pan, big enough to soak half the savoiardi at one time. Add half of the savoiardi to the liquid, and soak, turning to coat all sides until they are almost soaked through, about 1 minute. Arrange the savoiardi in two rows in the bottom of a 9-by-13-inch (3-quart) Pyrex or ceramic dish to make a tight bottom layer, breaking as necessary to patch empty spaces. Drizzle with a third of the remaining warm melted chocolate. Spread half of the mascarpone in an even layer over the top of the cookies. Soak the remaining twenty-four savoiardi in the remaining soaking liquid. Arrange these soaked savoiardi on top of the mascarpone, just as you did the first layer, and drizzle with another third of the warm melted chocolate. Spread the remaining mascarpone in an even layer over the top. Pour the remaining melted chocolate on top. Use a toothpick or paring knife to make lines at 2-inch intervals connecting the long sides of the pan. Now make perpendicular lines through the chocolate, also at 2-inch intervals, to create a crosshatch pattern. Chill the tiramisù at least 4 hours, or up to overnight, before cutting into squares to serve.
More about "lemon tiramisu from lidia bastianich food"
LIMONCELLO TIRAMISù RECIPE | DESSERT RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 4 mins
- Remove the zest of 2 or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get ¾ cup of fresh lemon juice.
- Pour just enough water into a double- boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks in the large bowl of the double boiler, and the whites in another stainless- steel bowl.
- To make the base for the tiramisù: Heat the water in the pan to a steady simmer. Remove the top bowl from heat, and beat the egg yolks with ¼ cup of the sugar and ½ cup of the limoncello until well blended.
- Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, the 1 cup water, and ½ cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol.
- In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat with a whisk until light and creamy.
- Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello- mascarpone cream is light and evenly blended.
- Scoop half of the limoncello- mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
LIMONCELLO TIRAMISù RECIPE - LIDIA'S KITCHEN SERIES
From youtube.com
Author Lidia BastianichViews 116.8K
QUARANTINE RECIPES: LIDIA BASTIANICH’S 10 …
From modernfarmer.com
HOW TO MAKE AUTHENTIC ITALIAN TIRAMISU
From myrecipes.com
LIDIA BASTIANICH | CHEFS | PBS FOOD
From pbs.org
LIMONCELLO TIRAMISÙ - LIDIA
From lidiasitaly.com
LIDIA BASTIANICH - YOUTUBE
From youtube.com
RECIPES - LIDIA
From lidiasitaly.com
10 BEST LIDIA BASTIANICH RECIPES | YUMMLY
From yummly.com
TOP 40 LIDIA BASTIANICH TIRAMISU RECIPE RECIPES
From kasur.keystoneuniformcap.com
TOP 47 LIDIA BASTIANICH TIRAMISU RECIPE RECIPES
From gengo.keystoneuniformcap.com
THIS TIRAMISU IS INSPIRED BY THE TRADITIONAL DELIZIA AL LIMONE ... - SALON
From salon.com
LIDIA BASTIANICH'S BERRY TIRAMISU IS THE NO-BAKE DESSERT PERFECT FOR ...
From cbc.ca
LIDIA BASTIANICH | RECIPES | TLN
LIDIA BASTIANICH LEMON CHICKEN RECIPES ALL YOU NEED IS …
From stevehacks.com
FELIDIA'S QUASI UN TIRAMISU - LIDIA
From lidiasitaly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love