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    You are in: Home / Recipes / Limoncello Tiramisu Recipe
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    Limoncello Tiramisu

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    3 hrs

    0 mins

    gailanng's Note:

    Note: This recipe uses uncooked eggs. If salmonella is a concern, use pasteurized in the shell. Adapted from Il Barone Ristorante.

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    Units: US | Metric


    1. 1
      In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, beat together egg yolks, powdered sugar and lemon zest until light and pale, 3 to 5 minutes. If using a stand mixer, switch to the paddle attachment Add cream and mascarpone; beat until fluffy. If using a stand mixer, transfer the mixture to a large bowl.
    2. 2
      In a clean bowl, whip egg whites until stiff peaks form. Gently fold the whites into the mascarpone base. Set aside.
    3. 3
      In a medium bowl, whisk together limoncello and milk.
    4. 4
      Quickly soak ladyfingers in the limoncello mixture and use them to line the bottom of a 13-by-9-inch baking dish. Gently spoon in about half of the whipped mascarpone mixture, smoothing it over the soaked ladyfingers.
    5. 5
      Add another layer of soaked ladyfingers, then cover with the remaining whipped mascarpone mixture.
    6. 6
      Refrigerate just until chilled, about 2 hours. Serve within a few hours of assembly. Before serving, sprinkle with cocoa powder and top with shaved white chocolate.

    Ratings & Reviews:


    Nutritional Facts for Limoncello Tiramisu

    Serving Size: 1 (104 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 221.9
    Calories from Fat 157
    Total Fat 17.4 g
    Saturated Fat 10.5 g
    Cholesterol 106.5 mg
    Sodium 53.1 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 0.3 g
    Sugars 9.9 g
    Protein 3.9 g

    The following items or measurements are not included:

    mascarpone cheese


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