Limoncello Tiramisu (_Tiramisu al Limoncello_) Recipe

Name: Limoncello Tiramisu (_Tiramisu al Limoncello_) Recipe
Ingredients: 5 large eggs; 5 or 6 lemons; 1 cup sugar; 1 1/2 cups limoncello liqueur; 1 cup water; 1 pound (2 cups) Mascarpone, at room temperature; 40 ladyfingers (preferably imported Italian savoiardi), or more as needed; A double boiler, with a large stainless-steel bowl and a wide saucepan to hold it; a large flexible wire whisk; a shallow-rimmed pan for moistening the savoiardi with syrup; a shallow casserole or baking dish with 3-quart capacity, such as a 9-by-13-inch Pyrex pan

www.epicurious.com

Though Treviso is recognized as the birthplace of _tiramisù_, the precise origins of this phenomenally popular dessert are shrouded in mystery. Imagine my excitement, then, when my friend Celeste...

Keywords

fruit dessert
custard
italian
mascarpone
lemon
nut free
make ahead
simmer
electric mixer
stand mixer
cookbooks

View full recipe on www.epicurious.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.epicurious.com.

Share this recipe:

Cooking tools:

Double boiler
Baking dish
Dessert glass
Wine goblet
Teacup

Ingredients

5 large eggs
5 or 6 lemons
1 cup sugar
1 1/2 cups limoncello liqueur
1 cup water
1 pound (2 cups) Mascarpone, at room temperature
40 ladyfingers (preferably imported Italian savoiardi), or more as needed
A double boiler, with a large stainless-steel bowl and a wide saucepan to hold it; a large flexible wire whisk; a shallow-rimmed pan for moistening the savoiardi with syrup
a shallow casserole or baking dish with 3-quart capacity, such as a 9-by-13-inch Pyrex pan