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. Gently fold in the pasteurized egg yolk.
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 6 hours, or preferably overnight.
Before serving, dust with Powdered Sugar and garnish with Shaved White Chocolate.
Ingredients
8
1 (7 oz) package198 gSavoiardi Ladyfingers
1/3 cup80 mLPremium Lemoncello liqueur
1/4 cup60 mLWater
3 tbsp45 mLGranulated Sugar
1 tbsp15 mLLemon Juice - fresh
8 oz227 gItalian Mascarpone cheese
1 cup240 mLHeavy Cream
1/2 cup120 gPowdered Sugar
1 tsp5 mLVanilla Bean Paste
Zest of 11 tspLemon - organic
11Egg Yolk - pasteurized
1/4 cup30 gHigh-Quality White Chocolate - shaved
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. Gently fold in the pasteurized egg yolk.
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 6 hours, or preferably overnight.
Before serving, dust with Powdered Sugar and garnish with Shaved White Chocolate.
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