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Simplified Limoncello Tiramisu with Raspberries

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Simplified Limoncello Tiramisu with Raspberries

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by Aliwaks

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by Aliwaks

This recipe was entered in the contest for Your Best Italian Dessert
A&M's Testing Notes: Ah, fruit and cheese, the quintessential Italian dessert. This bright, fresh interpretation of the classic tiramisu is perfect. I plan to make it again. And again. I used Meyer lemons for...
Ah, fruit and cheese, the quintessential Italian dessert. This bright, fresh interpretation of the classic tiramisu is perfect. I plan to make it again. And again. I used Meyer lemons for all four lemon components (in my own Limoncello, in a Shaker lemon sauce, and for juice and zest), with amazing results. Aliwaks has balanced the tartness of the lemon perfectly with just the right amount of powdered sugar. Lemon-scented mascarpone and cream compliment the raspberries’ sweet-tart flavor, and the liqueur-kissed lady fingers provide that extra “Wow!” which, with everything else about this brilliant recipe, make it richly deserving of Editors’ Pick honors. I think it should be a Wildcard, actually. - AntoniaJames

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Chef
Aliwaks's Notes: Luciana Spurio, the chef at the restaurant where I work, makes a version of this is the summer. I've added a layer of raspberries and simplified it and in a frankly lazy step I've replace...
Luciana Spurio, the chef at the restaurant where I work, makes a version of this is the summer. I've added a layer of raspberries and simplified it and in a frankly lazy step I've replace traditional zabiglione with prepared lemon curd. Its fabulous in the summer, because you do not have to turn on the stove, you could make everything standing up in front of the A/C. You could make your own lemon curd if you want to, I do sometimes, sometimes I don't, sometimes I beg a friend to make it for me. Obviously if you have Meyer lemons they would be even better than regular lemons. Feel free to add more sugar if you would like it sweeter. I serve it in a big clear glass bowl, much like a trifle, but it is just as nice made in a traditional pan (maybe 9" x 13') and served in slices. I'm sorry I can't post a pic, its finals week and just started teaching a healthy cooking class at a women's shelter so my dance card is full, but it is a very beautiful light summery sort of confection. I think you could substitute any kind of berry for the raspberries if you can't find nice ones. As I write this I'm thinking mango could work too...with lime curd and lime zest in place of the lemon or it would be lovely with homemade pink grapefruit curd too.

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Serves 8-12

40 Lady fingers, Italian if you can find them Ask a question about this ingredient

2 cups Mascarpone (room temp) Ask a question about this ingredient

1 cup Prepared lemon curd Ask a question about this ingredient

1 cup powdered sugar Ask a question about this ingredient

1 cup Limoncello Ask a question about this ingredient

1/4 cup lemon juice Ask a question about this ingredient

1 cup heavy cream Ask a question about this ingredient

2 tablespoons finely grated lemon zest Ask a question about this ingredient

2 cups freshest most beautiful raspberries Ask a question about this ingredient

2 tablespoons granulated sugar Ask a question about this ingredient

Whip cream with 1/2 cup powdered sugar + 1/2 teaspoon lemon zest.
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Whip together Marscapone, Lemon Curd, 1/2 cup of powdered sugar, 1/2 cup limoncello, 1 1/2 Tablespoons of lemon zest till fluffy..fold in half the whipped cream.
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Mix remaining limoncello (less than 3 tablespoon) with lemon juice.
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Wash & dry raspberries well, Set aside about 15 or so of the prettiest raspberries, place the rest in bowl with granulated sugar (use less if berries are very sweet) & 3 tablespoons limoncello.
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Ok well that was all the cooking...now its just layering. If using a glass bowl, dollop a bit of the marscapone in the bottom.
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Using a pastry brush, painted both sides of each lady finger with limoncello/lemon juice and lay in a single layer on bottom of dish, you could also just roll them around in the liquid, best to do this in a pie tin.
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Dollop in the marscapone, smooth it out, then layer in raspberries then top with another layer of painted lady fingers (I like the way that sounds)...continue until you have run out. You should end up with 2- 3 layers, depending on the size of your pan.
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Seal tightly with cling film and refrigerate at least 6 hours before serving or freeze 2-3 hours (or overnight), then hold in fridge for an hour or so.
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Serve with great dollops of whipped cream smoothed over top and garnish with reserved whole berries and mint bundles if you like...when I make this in the summer I use violas and pansies as a garnish.
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10 Comments on Simplified Limoncello Tiramisu with Raspberries

mt97 added over 2 years ago

This sounds like a revelation. I CANNOT WAIT (screaming definitely intended) to make this dish. I'm absolutely certain it's going to kill...

AntoniaJames added over 2 years ago

Utterly brilliant!! Cannot WAIT to see the new recipe. Not sure where to find the Buddha's Hand, however. I never see it at the Farmers' Market or at any of my usual produce haunts . . . . ;o)

AntoniaJames added over 2 years ago

Hey, do you think I could use some Shaker Lemon Sauce instead of lemon curd? It's made by whirring in a food processor equal parts of sugar and butter, and 1/2 cup of lemon juice and 1 egg for each cup of sugar used, then cooking over a double boiler until thick. (You can vacuum seal this stuff when just cooked, i.e., really hot, and it holds for a year!!) I have about two dozen Meyers in my kitchen begging me to stop experimenting with meatloaf and macaroons. And then there are some newly ripe ones on the tree outside my door . . . . I just can't see buying lemon curd under the circumstances. ;o)

Aliwaks added over 2 years ago

I don't see why not, Shaker Lemon Sauce sounds like mistake proof lemon curd to me, I have to try it!! By the way I'll send you my address if you need a place to unload those extra lemons ;)

Lizthechef added over 2 years ago

Yet another fabulous recipe to add to my Meyer lemon file - thank you! Would like your Limoncello recipe, Antonia. Perhaps it is already posted?

AntoniaJames added over 2 years ago

And a great way to use some of the Limoncello (2 quarts) that I made early this winter when I had about twenty pounds of Meyer lemons sitting in my kitchen. Not sure when we'll see raspberries, but this one is definitely "Saved to My Recipes" for when they are in season. ;o)

Aliwaks added over 2 years ago

Antonia. would be nice with Spring's first strawberries too, different but still v. nice. jealous you still have limoncello, my significant other has been nipping away at mine since New Years and I have about 1/2 cup left ;(

aargersi added over 2 years ago

Aliwaks you should post your limoncello recipe - I still have some of the Buddah Hand version that you told me how to make and I get raves whenever I (begrudgingly :-) share it!!! Oh and I see Lizthechef just asked for AntonioJames' version too. Limoncello recipes please ladies!!!

Aliwaks added over 2 years ago

Did you see Merrill's article on buddahs hand??? I'll post my limoncello...going to try a new twist on it...am thinking ginger thai basil.