Lemon Tiramisu Valerie Bertinelli Food

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LIMONCELLO



Limoncello image

Provided by Valerie Bertinelli

Categories     beverage

Time P8DT4h40m

Yield 2 quarts plus 1 cup (36 2-ounce servings)

Number Of Ingredients 3

14 organic lemons
1 liter vodka
3 cups sugar

Steps:

  • Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week.
  • Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes.
  • Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month.

LEMON TIRAMISU



Lemon Tiramisu image

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

1 carton (8 ounces) mascarpone cheese
1 package (8 ounces) cream cheese, softened
1 package (3.4 ounces) instant lemon pudding mix
1 cup 2% milk
1 teaspoon lemon extract
2/3 cup lemon juice
3 tablespoons sugar
24 crisp ladyfinger cookies
2 teaspoons grated lemon zest

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.

LEMON TIRAMISU



Lemon Tiramisu image

This is my "summer Tiramisu" The original recipe uses one packet of sponge fingers, but I use more to get more coverage on this size of tin. I also added the lemon zest and find it is not too tart, you can leave it out of course if you are not sure about it. You don't have to make this in a spring form pan, if you like to scoop it out of a dish, use whatever suits you. I sometimes use trifle sponges or plain cake instead of the sponge fingers. Oh... the lemons are low fat and very healthy!

Provided by PetsRus

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 lemons, juice and zest of
4 tablespoons brandy or 4 tablespoons white rum
4 ounces caster sugar, divided
1 (9 ounce) packet sponge cake fingers (or more)
2 (9 ounce) containers mascarpone cheese
4 -5 tablespoons lemon curd
2 large eggs, separated
150 ml cream
1 lemon, zest of, finely grated mixed with
some demerara sugar (optional)

Steps:

  • Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl.
  • Set aside so the sugar has time to dissolve.
  • Get ready a 9-inch spring form pan; line the bottom with parchment paper.
  • In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed.
  • Whip the cream also to a soft peak.
  • Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
  • Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon.
  • Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough.
  • Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone.
  • Level the top using a palette knife, cover and leave in the fridge overnight.
  • To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedges.

Nutrition Facts : Calories 268.3, Fat 10, SaturatedFat 5.1, Cholesterol 138.3, Sodium 71.5, Carbohydrate 34.7, Fiber 0.4, Sugar 22.6, Protein 5.4

TIRAMISU



Tiramisu image

Provided by Valerie Bertinelli

Categories     dessert

Time 5h30m

Yield 4 servings

Number Of Ingredients 9

1 1/4 cups brewed espresso coffee
1/3 cup coffee liqueur
1/4 cup plus 2 tablespoons sugar
1/4 cup plus 1 tablespoon dry Marsala
16 ounces mascarpone
2 cups heavy cream
1/2 teaspoon vanilla extract
About 40 crisp ladyfinger cookies (12 ounces)
Unsweetened cocoa powder, for dusting

Steps:

  • Combine the espresso, coffee liqueur, 2 tablespoons sugar, 1/4 cup Marsala and 1/4 cup water in a medium bowl and whisk until the sugar dissolves.
  • Beat the mascarpone in a bowl to loosen it up, then set aside.
  • Beat the cream, vanilla, remaining 1/4 cup sugar and remaining tablespoon Marsala together in a clean bowl with an electric mixer until it just holds stiff peaks. Fold the mascarpone into the whipped cream mixture.
  • Working one at a time, briefly dunk half of the ladyfingers in the espresso mixture and use them to line the bottom of a 9-by-13-inch baking dish, breaking or trimming the cookies as necessary. Spread half of the mascarpone mixture evenly on top. Dunk and arrange the remaining ladyfingers on top of the mascarpone, then spread with the remaining mascarpone.
  • Cover the tiramisu and refrigerate until the ladyfingers have softened and the flavors have blended, at least 5 hours and preferably overnight. Dust with cocoa powder before serving.

SECRET INGREDIENT LEMON BARS



Secret Ingredient Lemon Bars image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h10m

Yield 15 to 20 bars

Number Of Ingredients 10

Nonstick cooking spray, for the pan
2 1/4 cups all-purpose flour
3/4 cup freshly grated Parmigiano-Reggiano
1/3 cup confectioners' sugar, plus more for garnish
1 cup (2 sticks) unsalted butter, melted and slightly cooled
2 cups granulated sugar
1/3 cup all-purpose flour
2 tablespoons lemon zest plus 1 cup freshly squeezed lemon juice (from 4 to 5 lemons)
1 teaspoon vanilla extract
6 large eggs

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment paper, leaving a 2-inch overhang on the long ends; this will help you remove the lemon bars from the pan later. Lightly spray the pan with nonstick cooking spray.
  • Add the flour, cheese and confectioners' sugar to a food processor. Pulse to incorporate all the ingredients. Slowly stream in the butter while pulsing, stopping occasionally to scrape the bowl down and to loosen any caked flour on the base of the bowl. Continue to pulse until the mixture has the texture of wet sand and holds together when pressed together in your hand. Transfer the mixture to the prepared pan and press and mold to dough to cover the base of the pan and up the sides about 3/4 inch. Transfer the pan to the oven and bake until the crust is set and the edges are golden brown, 15 to 20 minutes.
  • In the meantime, make the lemon curd filling: Add the granulated sugar, flour, lemon zest, lemon juice, vanilla and eggs to a large bowl and whisk to evenly combine. Transfer the filling to the warm crust and bake until the curd is just set, 20 to 23 minutes.
  • Let cool to room temperature on a wire rack, then transfer the pan to the refrigerator to cool for at least 2 hours or up to overnight. Dust with confectioners' sugar before slicing.

LIMONCELLO TIRAMISU



Limoncello Tiramisu image

Mickey at Mickey's in Hamden serves this Tiramisu & one with espresso. Both are very popular. Am posting this as a request. It has a chill time of at least 6 hours, I think overnight might even be better.

Provided by Manami

Categories     Dessert

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 ounces water
4 ounces limoncello
4 ounces fresh squeezed lemon juice (grind remaining zest from lemons)
8 ounces sugar
3 large eggs, separated
4 tablespoons sugar
1 teaspoon sugar
1 lb mascarpone cheese
4 ounces limoncello
2 lemons, zest of
candied citron peel (can buy at any dried food section at supermarket) (optional)
18 crisp italian ladyfingers (as many as needed)

Steps:

  • MAKE THE SYRUP:
  • Combine all ingredients in a pot and bring to a boil and reduce heat to a low simmer for about 10 minutes.
  • Remove from flame and allow to cool down.
  • PREPARE & ASSEMBLE TIRAMISU:.
  • Beat together yolks and 4 tbls of sugar, limoncello in a large bowl over a bain marie (pot of boiling water) to make a zabaglione until thick and foamy, about 4 minutes.
  • Be careful not to overheat - will cook eggs.
  • Let it cool off and then fold in mascarpone cheese, lemon zest and candied citron to a smooth, creamy texture.
  • In a clean separate bowl using an electric mixer, beat whites while adding remaining 1 tsp sugar slowly.
  • Beat whites to a stiff peak.
  • Then fold in egg whites with the mascarpone mixture.
  • Do not over mix.
  • Just until combined.
  • Soak ladyfingers in limoncello syrup mixture, soaking it about 2-4 seconds, (depending on what type you have. Do not over soak) and transfer to an 8-inch glass baking dish (2-quart capacity).
  • Repeat until one full layer of ladyfingers are arranged in bottom of dish, trimming as needed to fit snugly.
  • Spread a quarter of an inch of mascarpone mixture evenly over ladyfingers.
  • Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
  • Chill tiramisu, covered.

Nutrition Facts : Calories 341.9, Fat 5.4, SaturatedFat 1.8, Cholesterol 165.9, Sodium 85.2, Carbohydrate 68.1, Fiber 0.4, Sugar 55.8, Protein 6.7

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