Limoncello Tiramisu Debunked


This is the last Xmas themed recipe. I wanna end it with a bang and this is what I ended up with. Hope it is worth the wait. As soon as I found out about the inverted puff pastry, I already had this idea in mind. I am glad that this idea had came to a fruition.

I just hope that the Italians will not kill me for debunking one their iconic desserts into something like this. It is definitely a fusion of Italian and French cusisines. My daughters, being the harshest critics, stated that the puff pastry goes really well with the mascarpone cream. But they were turned off by the lemony citrus. Guess this limoncello isn't for everyone; you had been warned.

As stated in my previous post, I love lemon, hence I went crazy when I found out that there is actually a lemon tiramisu, which is called limoncello tiramisu. Limoncello is an Italian lemon liqueur. The best part is that you can actually make limoncello at home with ease. It is all written in the recipe below. Again, please be warned that this isn't for the faint of heart as this is super lemony and zingy. In closing, I hope you enjoy these 12 Xmas themed recipes journey with me. Merry Xmas and Happy Holidays! See you in 2019!

Ingredients:

(Serve 4)

  • Limoncello:

  • Fresh Organic Lemon, 2

  • Flavorless Vodka, 125ml

  • Caster Sugar, 125g

  • Filtered Water, 375ml

  • Lemon Syrup:

  • Caster Sugar, 125g

  • Water, 125ml

  • Fresh Lemon Juice, 1 Lemon

  • Limoncello, 1/4 Cup

  • Tiramisu:

  • Egg Yolks, 2

  • Caster Sugar, 75g

  • Limoncello, 1/8 Cup

  • Egg Whites, 2

  • Cream of Tartar, Pinch

  • Mascarpone Room Temperature, 250g

  • Inverse Puff Pastry, 8 Slices

  • Lemon Confit Finely Diced, 4 Lemon Peels

  • Fresh Mint Leaves, 4

Equipment:

  • Sauce Pot

  • Double Boiler

  • Hand / Stand Mixer

  • Air Tight Jar / Bottle

  • Fine Strainer Lined With Cheese Cloth

Directions:

  1. Pls visit my "How To Make Inverse Puff Pastry / Pâte Feuilletée Inversée" page for the recipe.

  2. Pls visit my "How To Make Lemon Confit" page for the recipe.

  3. Prepare the limoncello.

  4. Using a potato peeler, peel the skin from the lemons.

  5. *Do not peel off the membrane (white part of the skin) as it will leave a bitter taste.*

  6. In a jar, add in vodka and lemon peels.

  7. Cover and set aside in a cool place for at least 3 days.

  8. After 3 days, your vodka should turn yellowish in color.

  9. Drain the mixture thru a fine strainer lined with cheese cloth into another air tight jar.

  10. *Do not discard the lemon peels. You will need them later.*

  11. In a bowl, add in sugar and filtered water.

  12. Stir to combine well and until the sugar has dissolved.

  13. Drain the sugar mixture thru a fine strainer lined with cheese cloth into the lemon vodka. Discard all residue.

  14. Cover and shake to combine well.

  15. Set aside in the fridge until ready to use.

  16. *It probably can be kept in the fridge for a long time.*

  17. Prepare the lemon syrup.

  18. In a sauce pot over medium heat, add in sugar, water, lemon juice, limoncello and half of the lemon peels.

  19. Stir to combine well and until the sugar has dissolved.

  20. Remove from heat and set aside.

  21. Prepare the mascarpone cream.

  22. Prepare a double boiler.

  23. Add in egg yolks into the double boiler.

  24. *Make sure as the water is simmering, it doesn't touch the bowl or you will get scrambled eggs.*

  25. Lightly whisk until smooth.

  26. Remove from heat and add in sugar and limoncello.

  27. Return back onto the double boiler.

  28. Using a hand mixer, whisk to combine well and until the sugar has dissolved. Whisk, whisk, whisk.

  29. The mixture should expand in volume and become smooth, spongy with pale yellowish in color.

  30. Remove from heat and set aside to cool.

  31. In another bowl, add in egg whites and cream of tartar.

  32. Using a hand mixer, whisk until stiff peaks form.

  33. Set aside.

  34. Add mascarpone into the egg yolk mixture.

  35. Lightly fold to combine well.

  36. Finely minced the remaining lemon peels and add into the mixture.

  37. Lastly, lightly fold in the egg whites in batches until well combine.

  38. To serve.

  39. Spread the mascarpone cream onto a serving plate.

  40. Lightly soak the puff pastry into the lemon syrup.

  41. Place the soaked puff pastry on top of the mascarpone cream.

  42. Sprinkle lemon confit over the top.

  43. Garnish with mint leaf.

  44. Repeat the process for the remaining tiramisu.

  45. Serve immediately.

#tiramisu #lemon #limcello #indulgence #puffpastry #lemonconfit #inversepuffpastry

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