Limoncello Tiramisu

The Los Angeles Times column “Culinary SOS” obtained this incredibly delicious sounding recipe from the Newport Beach restaurant Il Barone.  Thanks Noelle Carter!  It sounds like the perfect Italian dessert to me!

Il Barone Ristorante’s Limoncello Tiramisu

Total time: 40 minutes plus chilling time

Servings: 12

Note: Adapted from Il Barone Ristorante in Newport Beach.

3 large eggs (separated)

1 cup powdered sugar

1 tablespoon lemon zest

2 cups whipping cream

1 pound mascarpone cheese

1 cup limoncello

2 cups milk

About 5 dozen ladyfinger cookies

2 to 3 tablespoons cocoa powder

About 1 cup shaved white chocolate

1. In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, beat together the egg yolks, powdered sugar and lemon zest until light and pale, 3 to 5 minutes. Add the whipping cream and mascarpone and continue to beat (if using a stand mixer, switch to the paddle attachment) until fluffy. Transfer the mixture to a large bowl if using a stand mixer.

2. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whites into the mascarpone base. Set aside.

3. In a medium bowl, whisk together the limoncello and milk.

4. Quickly soak the ladyfingers in the limoncello mixture and use them to line the bottom of a 13-by-9-inch baking dish. Gently spoon over about half of the whipped mascarpone mixture, smoothing it over the soaked ladyfingers.

5. Add another layer of soaked ladyfingers, then cover with the remaining whipped mascarpone mixture.

6. Refrigerate just until chilled, about 2 hours. Serve within a few hours of assembly. Before serving, sprinkle over the cocoa powder and top with shaved white chocolate.

Each serving: 694 calories; 13 grams protein; 59 grams carbohydrates; 1 gram fiber; 43 grams fat; 24 grams saturated fat; 278 mg cholesterol; 24 grams sugar; 163 mg sodium.

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