Limoncello Tiramisu. refrigerated mascarpone cheese**
45 oz. prepared lemon curd
1 cup limoncello
12 tablespoons lemon juice
6 cups cream
1 cup refined sugar
TOTAL (OPTIONAL)
3 cups butter
6-9 tablespoons powdered sugar
Zest of 3 lemons
LIMONCELLOS IROOP
Mix water and sugar in a small saucepan and boil over medium heat until the sugar dissolves. Remove from the stove, add limoncello and lemon juice and stir. Pour the syrup into a shallow bowl and let it cool slightly.
TIRAMISU
In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium speed until smooth, 30 seconds.
Add the lemon curd and stir until everything is combined. Add limoncello and lemon juice and stir until combined. Be careful not to overdo the mascarpone. Put aside.
In a large bowl or mixing bowl, beat the heavy butter and sugar until stiff peaks form.
Take about ⅓ of the whipped cream and fold into the mascarpone mixture. Gently stir in remaining cream until combined.
Working with one lady at a time, dip the soup for 2 seconds on one side, then 2 seconds on the other side. You don’t want to overcrowd the ladies or the tiramisu will be too wet. Why would it be a little crunchy after dipping?
Arrange each queen finger in a 9×13 pattern, all in the same direction and on the same level. Cut the ladies to size if necessary.
Apply half of the mascarpone cream on the first pussy fingers and smooth the top. Add the remaining ladyfingers one by one and distribute evenly over the cream. Spread the remaining mascarpone cream over the ladyfinger layer and smooth the top.
Cover the bowl with plastic wrap or foil and refrigerate overnight. Top with additional cream (if desired) before serving.
NEXT
Beat the whipped cream with 2-3 tablespoons of powdered sugar (depending on desired taste) in a large bowl until stiff peaks form.
Place dough in a ziplock bag with one corner removed or a ziplock bag that fits around the handlebars. Squeeze whipped cream over tiramisu. a pinch of lemon
