Ingrédients pour Limoncello Tira Mi Su Tiramisu
- 4 large egg yolks
- 4 large egg whites
- 1 cup granulated sugar
- Lemons, Zest Of
- 1 tablespoon lemon oil
- 1 (13.25 ounce) package ladyfingers
- 16 ounces mascarpone cheese
- 4 cups limoncello
- 8 cups simple syrup
- 1 cup kumquats
- 1 teaspoon cornstarch
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Comment préparer Limoncello Tira Mi Su Tiramisu
- Whip 4 large egg whites with ½ cup granulated sugar until stiff, glossy peaks form.
- In a separate bowl, whisk together 4 large egg yolks with ½ cup granulated sugar until pale and thick. Gently fold in 16 ounces mascarpone cheese, 1 tablespoon lemon oil, and the zest of 2 lemons.
- Carefully fold the whipped egg whites into the mascarpone mixture until just combined. Be gentle to avoid deflating the egg whites.
- In a medium bowl, combine 4 cups Limoncello and 2 cups simple syrup (recipe below).
- Dip ladyfingers briefly into the Limoncello syrup, ensuring they are moistened but not soggy. Arrange a layer of dipped ladyfingers in the bottom of a 9x13 inch baking dish.
- Spread half of the lemon mascarpone mixture evenly over the ladyfingers.
- Repeat layers with remaining ladyfingers and mascarpone mixture.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
- **Candied Lemon Chips:** Slice 1 large lemon into very thin rounds. Simmer in 3 cups simple syrup until translucent. Place on parchment-lined baking sheet, bake at 200°F until crisp (approximately 2 hours).
- **Candied Kumquats:** Halve and pit about 1 cup of kumquats. Simmer in 3 cups simple syrup until translucent (about 30-45 minutes).
- **Limoncello Sauce (optional):** Whisk 1 teaspoon cornstarch into 2 tablespoons of the leftover Limoncello syrup mixture. Heat gently until thickened.
- Garnish the Limoncello Tiramisu with candied lemons, kumquats, and a drizzle of the Limoncello sauce (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
100g
Fat
12g
Carbs
12g
