Make Homemade Ladyfingers: Preheat oven to 350°F (175°C). Beat eggs and sugar until pale and fluffy. Gently fold in flour and baking powder. Pipe onto baking sheet and bake for 12-15 minutes.
Prepare the Lemoncello Reduction: In a saucepan, combine Lemoncello Reduction ingredients. Simmer over low heat until reduced by half, creating a syrupy consistency. Let cool.
Make the Mascarpone Mousse: Beat heavy cream until stiff peaks form. Gently fold in mascarpone, powdered sugar, vanilla bean paste, and pasteurized egg yolks.
Assemble the Tiramisu: Dip homemade Ladyfingers into the cooled Lemoncello Reduction. Arrange a layer in a 9x13 inch dish.
Spread half of the Mascarpone Mousse over the ladyfingers. Repeat layers. Refrigerate for at least 8 hours, or overnight.
Before serving, dust with Powdered Sugar and garnish with Valrhona White Chocolate shavings.
Ingredients
8
457 gLarge Eggs
1/2 cup100 gGranulated Sugar
1 tsp5 mLVanilla Extract
3/4 cup90 gAll-Purpose Flour
1/4 tsp1 gBaking Powder
1 cup240 mLPremium Lemoncello liqueur
1/4 cup60 mLWater
1/4 cup50 gGranulated Sugar
Zest of 22 tspLemons - organic
8 oz227 gItalian Mascarpone cheese
1 1/2 cups360 mLHeavy Cream - cold
1/3 cup67 gPowdered Sugar
1 tsp5 mLVanilla Bean Paste
22Egg Yolks - pasteurized
1/4 cup30 gValrhona White Chocolate - shaved
Powdered SugarAs neededFor dusting
Equipment
9x13 inch baking dish
Saucepan
Electric mixer
Piping bag
Baking sheet
Instructions
Make Homemade Ladyfingers: Preheat oven to 350°F (175°C). Beat eggs and sugar until pale and fluffy. Gently fold in flour and baking powder. Pipe onto baking sheet and bake for 12-15 minutes.
Prepare the Lemoncello Reduction: In a saucepan, combine Lemoncello Reduction ingredients. Simmer over low heat until reduced by half, creating a syrupy consistency. Let cool.
Make the Mascarpone Mousse: Beat heavy cream until stiff peaks form. Gently fold in mascarpone, powdered sugar, vanilla bean paste, and pasteurized egg yolks.
Assemble the Tiramisu: Dip homemade Ladyfingers into the cooled Lemoncello Reduction. Arrange a layer in a 9x13 inch dish.
Spread half of the Mascarpone Mousse over the ladyfingers. Repeat layers. Refrigerate for at least 8 hours, or overnight.
Before serving, dust with Powdered Sugar and garnish with Valrhona White Chocolate shavings.
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