Tiramisù al limoncello

The night before we flew back to the States, while we crammed things back into our suitcase hoping it would all fit, Stefano’s papà, Andrea, stopped by Nonna Pierina’s house and picked a crate full of lemons from the very prolific lemon tree that grew outside of her ground floor apartment.

Andrea sat at the little table in the kitchen and carefully peeled those lemons.  He wrapped the lemon peel in paper towels, packaged it carefully in zip lock plastic bags, and then added ice packs to keep it cold.  When we thought that nothing more could possibly fit into our suitcases, he came into the bedroom and presented us with these parcels of lemon peel.  “Ecco,” he said.  “Quando tornate in America potete fare il limoncello.”  When we got back to America we could make limoncello.  He held us to it, too.  He called us every day to ask if Stefano had bought the alcohol to soak the lemon peel in, until Stefano finally told him that he had.

We’ll be writing about how to make limoncello, the sweet, lemony liquor from Italy’s Amalfi Coast, a little later this summer.  For today, we’re sharing with you a  variation of Italy’s most famous dessert, tiramisù.  We posted the original recipe, with espresso, brandy and cocoa, nearly a year ago.  This version, tiramisù al limoncello, is a rich and flavorful summertime adaptation of the classic recipe.

Take note – it is best when refrigerated overnight, so plan ahead.

This recipe is our contribution to Cooked in Translation, a new blog hop created by Sophie from the German Foodie and Pola from An Italian Cooking in the Midwest where readers from all over the world interpret a classic international dish through the lens of their own culinary tradition.

6 large eggs, with yolks and whites separated
200 grams (1 cup) + 1 pinch sugar
2 tubs (450 grams or 16 oz, total) mascarpone*
250 ml (1 cup) + 6 Tablespoons limoncello
250 ml (1 cup) warm milk
1 package Savoiardi (Lady Fingers)**
Pearl sugar, or other decorative sugar***

Combine the egg yolks, 6 Tablespoons of limoncello, and the sugar into large mixing bowl.  Beat with electric mixer 2-3 minutes.  Add the mascarpone and beat 3-5 more minutes until the consistency is smooth.  Set aside.

In another bowl, add a pinch of sugar to the egg whites.  Beat until the mixture forms stiff peaks.  Gently fold the egg whites into the mascarpone mixture.  Set aside.

Pour the rest of the limoncello and the warm milk into a different bowl.  Submerge the lady fingers into the limoncello and milk one by one, and layer on bottom of a glass baking pan.  Soak the lady fingers just enough so that they are not crunchy, but not so much that they break.

Spread 1/2 of mascarpone mixture on top of the lady fingers.  Sprinkle pearl sugar over the mascarpone mixture.  Add a second layer of lady fingers, and top with another layer of mascarpone mixture and pearl sugar.

Refrigerate overnight before serving.

* We use Bel Gioioso Mascarpone, which is sold in 8 oz. tubs.
**We use Alessi brand Savoiardi.
***Powdered sugar or any other decorative sugar can be used instead of pearl sugar, or you can skip it altogether.

This entry was posted in Desserts and Baked Goods, Recipes and Wine Pairings. Bookmark the permalink.

18 Responses to Tiramisù al limoncello

  1. PolaM says:

    It is awesome! You have to link this up to my bloghop on tiramisu’!

  2. Carrie says:

    Oh dear me… This looks incredible. I need one NOW! 😉 We honeymooned on the Amalfi Coast and while my husband didn’t really like lemon flavors pre-trip, you can bet that he does now. Thanks for sharing!

  3. Lisa says:

    I’ve never tried this variation on tiramisu, but it looks wonderful. When I first took my (Dutch) husband to Rome, he wasn’t familiar with limoncello, but my family friend/neighbor Vincenza taught him and he has been making it ever since. He has even taught a class and been written up in the Madison newspaper!

    • duespaghetti says:

      A Dutchman making limoncello! If you have a link to the article, we’d love you to post it, Lisa.

      • Lisa says:

        For some reason, there is no live link anymore to the actual article. You can find a stub on “Highbeam” or whatever it is. The article was written in 2008. Maybe I can post a photo of the hard copy on FB 🙂

    • Armando says:

      Chef Andre is such an interesting foellw! I just loved listening to him last Thanksgiving is that when it was?? So much fun! I just may have to attempt the carbonara as well that looks so good and I just love Mario! love the entries, JK!!

  4. Kim Quintal says:

    Made it this afternoon for a cookout tomorrow. It’s never going to make to the BBQ intact, I’ve snuck about five bites so far. Maybe I can put it in a smaller dish so it wont’ look invaded. INCREDIBLY delish and light and airy and sweet and tart and and and and and OH MY GOODNESS! Thanks for this recipe!

    • duespaghetti says:

      Thanks so much, Kim! This is one of our all time favorite comments. We hope the BBQ was great and that your tiramisù was a hit!

      • Kim quintal says:

        Unfortunately, we got the full frontal assault by Tropical Storm Beryl, so the BBQ was called off. But the good news is we didn’t have much damage AND I didn’t have to share the Tiramisu!

  5. Frank says:

    What a fantastic idea. I would have never thought of making tiramisù with limoncello but it makes perfect sense! Gotta try this.

    • duespaghetti says:

      Chef Filippo Caffari from the Butcher Block in Rome taught us this recipe, Frank. It’s a great summertime option. We hope you do try it and let us know what you think.

  6. Liza says:

    These look great,jk! A couple of my fivorate recipes that also celebrate the greatness of eggs are egg on a pizza (just cracked in the middle just as the pizza finishes cooking) and the croque madame. Super yum, would love to see your take on either! 🙂

  7. Pingback: Limoncello | Due Spaghetti

  8. Pingback: Supplì al telefono | Due Spaghetti

  9. Becca says:

    I am super confused….do you not cook the eggs in some way? Help!!

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