The night before we flew back to the States, while we crammed things back into our suitcase hoping it would all fit, Stefano’s papà, Andrea, stopped by Nonna Pierina’s house and picked a crate full of lemons from the very prolific lemon tree that grows outside of her ground floor apartment.
Andrea sat at the little table in the kitchen and carefully peeled those lemons. He wrapped the lemon peel in paper towels, packaged it carefully in zip lock plastic bags, and then added ice packs to keep it cold. When we thought that nothing more could possibly fit into our suitcases, he came into the bedroom and presented us with these parcels of lemon peel. “Ecco,” he said. “Quando tornate in America potete fare il limoncello.” When we get back to America, we can make limoncello. He held us to it, too. He called us every day to ask if Stefano had bought the alcohol to soak the lemon peel in, until Stefano finally told him that he had.
We wrote about how to make limoncello, the sweet, lemony liquor from Italy’s Amalfi Coast, in another post. Today, we’re sharing a variation of Italy’s most famous dessert, tiramisù. We posted the original recipe, with espresso, brandy and cocoa, nearly a year ago. This version, tiramisù al limoncello, is a rich and flavorful summertime adaptation of the classic recipe.
Take note – it is best when refrigerated overnight, so plan ahead.
Tiramisù al limoncello
- 6 large eggs, yolks and white seperated
- 200 grams + 1 pinch sugar
- 450 grams or 16 oz mascarpone
- 250 ml + 6 tablespoons limoncello
- 250 ml whole milk
- 400 grams or 14 oz Savoiardi (Lady Fingers)
- Pearl sugar, or other decorative sugar
- Combine the egg yolks, 6 Tablespoons of limoncello, and the sugar in a large mixing bowl.
- Beat with a stand mixer or electric mixer for 2-3 minutes.
- Add the mascarpone and beat for 3-5 more minutes until the consistency is smooth. Set aside.
- In another bowl, add a pinch of sugar to the egg whites. Beat until the mixture forms stiff peaks.
- Gently fold the egg whites into the mascarpone mixture. Set aside.
- Warm the milk and pour it, along with the rest of the limoncello, into a shallow container.
- Submerge the ladyfingers into the limoncello and milk one by one, and layer them on the bottom of a 9x13 glass baking pan. Soak the lady fingers just enough so that they are not crunchy, but not so much that they break.
- Spread 1/2 of the mascarpone mixture on top of the lady fingers. Sprinkle pearl sugar over the mascarpone mixture.
- Add a second layer of ladyfingers and top with another layer of the mascarpone mixture and pearl sugar.
- Refrigerate overnight before serving.
We use Bel Gioioso Mascarpone, which is sold in 8 oz. tubs.
We use Alessi brand Savoiardi.
Powdered sugar or any other decorative sugar can be used instead of pearl sugar, or you can skip it altogether.
16 thoughts on “Tiramisù al limoncello”
It is awesome! You have to link this up to my bloghop on tiramisu’!
I will, Paola! I tried so hard to have it ready yesterday by the deadline, but it just wasn’t ready to cut yet to photograph. : )
Oh dear me… This looks incredible. I need one NOW! 😉 We honeymooned on the Amalfi Coast and while my husband didn’t really like lemon flavors pre-trip, you can bet that he does now. Thanks for sharing!
You definitely can’t leave the Amalfi Coast without falling for lemons, Carrie! Thanks for that story.
I’ve never tried this variation on tiramisu, but it looks wonderful. When I first took my (Dutch) husband to Rome, he wasn’t familiar with limoncello, but my family friend/neighbor Vincenza taught him and he has been making it ever since. He has even taught a class and been written up in the Madison newspaper!
A Dutchman making limoncello! If you have a link to the article, we’d love you to post it, Lisa.
For some reason, there is no live link anymore to the actual article. You can find a stub on “Highbeam” or whatever it is. The article was written in 2008. Maybe I can post a photo of the hard copy on FB 🙂
Chef Andre is such an interesting foellw! I just loved listening to him last Thanksgiving is that when it was?? So much fun! I just may have to attempt the carbonara as well that looks so good and I just love Mario! love the entries, JK!!
Made it this afternoon for a cookout tomorrow. It’s never going to make to the BBQ intact, I’ve snuck about five bites so far. Maybe I can put it in a smaller dish so it wont’ look invaded. INCREDIBLY delish and light and airy and sweet and tart and and and and and OH MY GOODNESS! Thanks for this recipe!
Thanks so much, Kim! This is one of our all time favorite comments. We hope the BBQ was great and that your tiramisù was a hit!
Unfortunately, we got the full frontal assault by Tropical Storm Beryl, so the BBQ was called off. But the good news is we didn’t have much damage AND I didn’t have to share the Tiramisu!
What a fantastic idea. I would have never thought of making tiramisù with limoncello but it makes perfect sense! Gotta try this.
Chef Filippo Caffari from the Butcher Block in Rome taught us this recipe, Frank. It’s a great summertime option. We hope you do try it and let us know what you think.
These look great,jk! A couple of my fivorate recipes that also celebrate the greatness of eggs are egg on a pizza (just cracked in the middle just as the pizza finishes cooking) and the croque madame. Super yum, would love to see your take on either! 🙂
I am super confused….do you not cook the eggs in some way? Help!!
Hi, Becca. Correct, the eggs are uncooked. It is normal and accepted in Italy. You can purchase pasteurized eggs if raw is a concern.
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