Tiramisu al Limone

This is the recipe from David Rocco’s Cook Book which he says is inspired by his stays in Ravello. The Villa Maria recipe follows. It has an interesting taste, but I think the traditional Tiramisu with the sharp coffee taste is a better dish. But, you can't always make the same dish over an over so here is a good variation.

Serves 8

4 egg yolks
1/2 cup (125 ml) sugar, plus extra if desired
juice of half a lemon
2 cups (500 ml) mascarpone cheese
zest of 1 lemon, plus extra for sprinkling
2 cups (500 ml) whipping cream
1 cup (250 ml) limoncello, plus an extra splash
1/3 to 1/2 cup cup (75 to 1215 ml) water
40 Italian savoiardo (ladyfingers)
White chocolate, saved for topping, or lemon zest

Wish together the egg yolks, 4 tablespoons (60 ml) of the sugar and the lemon juice until uniform. Add the mascarpone and lemon zest and keep whisking until they are well incorporated. Taste. At this point it is good, but it only gets better!

In another bowl, combine the whipping cream, remaining sugar and a splash of the limoncello and whip until stiff peaks form. Add this to the mascarpone mixture, gently folding it together.

At this point, in a traditional tiramisu you would pour coffee into a bowl and dip the cookies in it. But since we are using limoncello, you may want to go a bit easy. So pout the rest of the limoncello into a bowl. David recommends adding a splay of water, 1/3 to 1/2 cup, depending on your taste.

One at a time, dip, don’t soak, both sides of the ladyfingers in the limoncello mixture. The exterior should be wet, but the interior should remain dry. As you finish dipping each ladyfinger, put it in the bottom of a cake pan. Pack them in tightly. Once you have completed a layer, spread half of the cream mixture evenly over the cookies, making sure they are completely covered.

Make a second layer of dipped ladyfingers and evenly spread the remaining cream mixture on top.

Sprinkle the tiramisu with lemon zest and white chocolate. Let it rest in the fridge for a few hours to let the flavours settle. Although David says this dish can be served right away, I found that it is better with some time to sit and let the flavours meld and the lady finger cookies get nice and soft.