Prepare the Lemoncello Syrup: In a small saucepan, combine Lemoncello Syrup ingredients. Heat over medium heat until sugar is dissolved. Let cool completely.
Make the Mascarpone Cream: In a large bowl, beat Mascarpone Cream ingredients until stiff peaks form. Be careful not to overbeat.
Assemble the Tiramisu: Dip Ladyfingers briefly into the cooled Lemoncello Syrup. Arrange a layer of soaked ladyfingers in the bottom of a 9x13 inch dish.
Spread half of the Mascarpone Cream over the ladyfingers. Repeat layers with remaining ladyfingers and Mascarpone Cream.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Before serving, dust with Powdered Sugar and garnish with Shaved White Chocolate.
Ingredients
8
1 (7 oz) package198 gSavoiardi Ladyfingers
1/2 cup120 mLLemoncello liqueur
1/4 cup60 mLWater
2 tbsp30 mLGranulated Sugar
8 oz227 gMascarpone cheese
1 cup240 mLHeavy Cream
1/2 cup120 gPowdered Sugar
1 tsp5 mLVanilla Extract
Zest of 11 tspLemon
1/4 cup30 gShaved White Chocolate
Powdered SugarAs neededFor dusting
Equipment
9x13 inch baking dish
Small saucepan
Electric mixer
Mixing bowls
Instructions
Prepare the Lemoncello Syrup: In a small saucepan, combine Lemoncello Syrup ingredients. Heat over medium heat until sugar is dissolved. Let cool completely.
Make the Mascarpone Cream: In a large bowl, beat Mascarpone Cream ingredients until stiff peaks form. Be careful not to overbeat.
Assemble the Tiramisu: Dip Ladyfingers briefly into the cooled Lemoncello Syrup. Arrange a layer of soaked ladyfingers in the bottom of a 9x13 inch dish.
Spread half of the Mascarpone Cream over the ladyfingers. Repeat layers with remaining ladyfingers and Mascarpone Cream.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Before serving, dust with Powdered Sugar and garnish with Shaved White Chocolate.
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