Limoncello and Hazelnut Tiramisu
- 12 cup lemon juice
- 14 cup water
- 2 tablespoons limoncello
- 13 cup sugar
- 1 12 cups whipping cream
- 2 tablespoons sugar
- 14 cup sugar
- 16 ounces mascarpone cheese (room temp.)
- 12 cup limoncello
- lemon oil
- lemon extract
- 24 -30 ladyfingers (savoidari)
- 1 14 cups toasted chopped hazelnuts
- lemon zest (1 to 2 lemons)
- *If using lemon oil, use sparingly.
- Too much will cause bitterness.
- In a small saucepan, combine lemon juice, limoncello, water and sugar over medium heat.
- Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved.
- Take the pan off the heat and allow the syrup to cool completely.
- Whip the cream in a large bowl until foamy.
- Add 2 tablespoons of the sugar and 1/8 teaspoons lemon oil (or lemon extract).
- What you're going for here is just a hint of lemon in the mixture.
- Don't overpower it.
- The main lemon flavor comes from the lemon/limoncello and zest.
- Continue to whip until the cream holds soft peaks.
- In another bowl, cream together remaining sugar, mascarpone cheese and 1/8 teaspoons lemon oil (or extract) for 30 seconds or til smooth and fluffy.
- Cut 1/4 of the cream into the mascarpone.
- Using a rubber spatula, fold in the remaining whipped cream.
- Set aside.
- Line a 10x5 loaf pan with plastic wrap, overlapping the sides.
- Place the limoncello liqueur in a small shallow bowl.
- Dip 7 to 8 ladyfingers in liqueur and lay side by side in bottom of loaf pan.
- Spoon any remaining liqueur over the dipped cookies.
- Spread 1/3 of the mascarpone mixture over the cookies.
- Top with 1/3 of the hazelnuts.
- Top with lemon zest.
- Place the lemon syrup in a small shallow bowl.
- Dip 7 to 8 of the ladyfinger cookies in the syrup and place on top of the hazelnuts, pressing down slightly.
- Spread 1/3 of the mascarpone mixture over the cookies.
- Top with 1/3 hazelnuts and lemon zest.
- Dip remaining cookies in remaining syrup and place on top.
- Spread with remaining mascarpone and top with remaining hazelnuts and lemon zest.
- Cover entire pan with overlapping plastic wrap and refrigerate for at least 6 hours or preferably overnight.
- Remove the tiramisu from the refrigerator for 1 hour before serving.
- Can also be successfully frozen.
- Wrap entire loaf pan tightly with additional plastic wrap.
- Freeze til firm.
- When frozen, remove from freezer,, unwrap and slice into individual portions.
- Wrap each slice with plastic wrap and place in freezer bag.
- Return to freezer.
- To serve, defrost individual portions in refrigerator til no longer solid but still firm.
- Drizzle with additional limoncello, if desired.
lemon juice, water, limoncello, sugar, whipping cream, sugar, sugar, mascarpone cheese, limoncello, lemon oil, lemon, ladyfingers, hazelnuts, lemon zest
Taken from www.food.com/recipe/limoncello-and-hazelnut-tiramisu-421676 (may not work)