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Ingredients
- The Zabaglione:
- 5 Egg yolks
- 1/4 cup sugar
- 1/2 cup Limoncello
- Syrup:
- 1 Cup Limoncello
- 3/4 cup fresh squeezed lemon juice (Myer Lemons are the best)
- 1 cup water
- 1/2 cup sugar
- Mascarpone Cream and tiramusu:
- 5 egg whites
- 1/4 cup sugar
- 2 cups Mascarpone, at room temp.
- 74 Lady Fingers.
Details
Servings 8
Preparation
Step 1
The Zabaglione:
Whisk together the egg yolks, sugar and limoncello.
Place in a small saucepan over low heat. Whisk constantly until the Zabaglione has thickened and is smooth.
Remove from heat and cool throughly.
Make the Syrup:
Combine Limoncello, sugar, and water. Place in a sauce pan ov er high heat and bring to a boil until sugar has dissolved..stirring occasionally, remove from heat and cool.
Mascarpone Cream:
Whip egg whites until stiff peaks form: add sugar until combined and set aside.
Once Zabaglione has cooled completely..fold 1/3 of the Zabaglione into the 2 cups of mascarpone until blended. Add the remaining Zabaglione until blended. Fold in the egg whites in sever additions until blended into the mascarpone/zabaglione mixture.
To Assemble:
dip lady fingers into syrup quickly. If you get them too wet they will fall apart. Line the bottom of a 9X12 pan with a layer of lady fingers. Top with the mascarpone zabaglione mixture and repeat. After the 3rd layer of lady fingers, top with remaining mascarpone mixture. Cover tightly with plastic wrap and let sit ov er night in refrigerator.
Serve with an apertif of Limoncello.
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