Limoncello Tiramisu
February 28th, 2019 
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This recipe is direct from Mama Maria herself, living in Italy! It was a year and a half ago I drove from Rome to Massa Lubrense to experience one of the Amalfi Coast’s hidden gems. A little cooking lesson and a visit of their farm, La Masseria is located on the iconic Italian cliffs. It was one of the first lemon orchards planted in the area back in 1898. It’s still family owned and operated today. As we are in the height of citrus season, I thought it was only fitting to share this recipe. And honestly I didn’t even know this existed until Mama Maria showed me. I wish we all could use her homemade Limoncello for this recipe, but a flight is required for that. Nonetheless you can still enjoy the taste of the Amalfi in the comforts of your own home. So cheers to a delicious dessert.
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Limoncello Tiramisu
- 1 cup Limoncello
- 4 tablespoons granulated sugar
- 2 large eggs, room temperature, separated
- 8 ounces mascarpone, room temperature
- ¾ cup plus 2 tablespoons, heavy whipping cream, chilled
- pinch of fine sea salt
- 28 lady fingers
- 1 organic lemon, zest only (optional)
- In a shallow bowl, mix together the Limoncello, 1 cup of water and a tablespoon of sugar until the sugar has fully dissolved. Set aside. Place mascarpone in a medium bowl and set aside on the counter.
- Make a water bath by filling a small pot with two inches of water. On high heat bring the water to boil, then turn down immediately to low heat. In a medium heatproof glass or stainless steel bowl add the egg whites and one tablespoon of sugar. Place the bowl over the pot and whisk until the sugar granules have completely dissolved. With hand mixer beat the egg whites on high until soft peaks have formed, set aside.
- In another bowl, beat the heavy cream, remaining 2 tablespoons of sugar and a pinch of salt until medium peaks have formed. Take the bowl with the mascarpone cheese and gently fold in one third of the whipped cream using a rubber spatula, until completely incorporated. Then gently fold in half of the whipped egg whites. Repeat this process one step at a time, folding in one third of the whipped cream, the last half of the egg whites, followed by the remaining third of the whipped cream.
- Take the ladyfingers and dip them in the Limoncello mixture, evenly place them on the bottom of an 8x8 inch square pan. Take half of the cream and spread it evenly over the soaked ladyfingers. Repeat the process with another layer of soaked ladyfingers, finished by a final layer of cream. Cover with plastic wrap and let chill for 5-6 hours in the refrigerator. Or if you’re looking to enjoy the fruits of your labor on the quicker side, place it in the freezer for an hour. Grate fresh lemon zest over the tiramisu just before serving and cut into 9 or 12 pieces.
- Make ahead: this holds well made a day or two in advance. Be sure to cover with plastic wrap or with an airtight lid.
- In true Amalfi fashion, try pouring one tablespoon of chilled Limoncello over each serving.
