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MarilynFL

Quite delicious: Lidia Bastianich's Limoncello Tiramisu

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Joined: Dec 12, 2005

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Posted to Thread #11865 at 9:55 am on Sep 2, 2008

I do believe this might be the culinary definition of "ethereally light".

Or possibly "Poofy". I don't know...it's one or the other.

Tweaks:

Rather than using separate Lady Fingers, I made 3 9" spiral rounds using Rose Levy Beranbaum's recipe for lady fingers. It's the same methodology as genoise, but no butter and slightly more flour is added.

Used two rounds in a springform pan for the dessert and cut the third to make a smaller 6" for us to sample.

Read the recipe carefully. The sugar is divided up and used across the various components.

Only made 1/2 of the dunking liquid per recipe review comments...it was more than enough. Next time I may use my chocolate breaker to poke holes in the pastry first.

Added 1 tsp of lemon emulsion to the zabaglion in addition to the lemon zest.

Used only 1/2 of the whipped eggwhites as I didn't want to "thin" down the taste. One reviewer suggested adding more cheese, but this way is $5 cheaper than adding another 8 oz of cheese. If I hadn't been rushed, I could have made meringues with the rest of the whites.

Used my own limoncello.

7 adults and 2 kids (ages 7 & 4) polished off a 9" cake. I reassured the parents that the alcohol had been boiled off in the dunking syrup. One adult seemed disappointed with this news.

Topped it off with heavy whipped cream, but will skip that the next time as it seemed to take away from the lemony hit. We confirmed this the next day with several tests of the the smaller cake. In fact, we kept testing until there was nothing left but the memory.

Link: http://www.epicurious.com/recipes/food/views/LIMONCELLO-TIRAMISU-em-TIRAMISU-AL-LIMONCELLO-em-241708


Jesus saves. Buddha recycles.


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