LIMONCELLO TIRAMISU

By BobD

Ingredients

• Ingredients: 3/4 Pasturized egg yolks
• 1 1/2 cup pasteurized egg whites
• 1 cup sugar
• zest of three lemons
• 1 1/2 tsp. Lemon oil
• 35 ladyfingers
• 2 lb. Marscapone cheese
• 4 cups Limoncello liquor
• 2 cups simple syrup

Details

Servings 12

Preparation

Step 1

Directions:

Whip whites and ½ cup sugar until stiff peaks form

Mix yolks with remaining sugar, add marscapone cheese, lemon oil and lemon zest. Mix well making sure that there are no lumps.

Fold in whites.

Combine the four cups of Limoncello liquor with the 2 cups of simple syrup (this will be used to moisten the lady fingers)

After dipping the lady fingers in the mixture form one layer of lady fingers at bottom spread a layer of the lemon marscapone on top repeat once.

Reserve leftover Limoncello mixture.
You should let the tiramisu set for at least 2 hours before serving, overnight is ideal.

Candied lemon chips (for garnish)

slice lemon into very thin slices dip into 3 cups simple syrup lay flat on silk pad lined sheet tray and bake at 200 degrees unitl crisp, about 2 hours.

Candied kumquats cut kumquats in half and remove pits.
Place in pot with 3 cups simple syrup (enough to cover kumquats) and let simmer slowly, cook the kumquats until they become translucent

Take left over Limoncello and simple syrup mixture and add 1 tsp. of cornstarch for a sauce to garnish the plate.