Limoncello/Liquorice Tiramisu
I have a love for al thing liquorice, and adding lemons into the mix, makes everything so much better. This spin on the traditional tiramisu is almost better than the original, well they are tie for first place. The limoncello makes the dessert seem light and fluffy and not as heavy as the original. If you don’t care for licorice, just leave it out, the limoncello tiramisu can easily stand on its own.
Ingredients:
Syrup:
½ cup (120 ml) limoncello liqueur
½ cup (120 ml) water
¼ cup (50 g) sugar
½ cup (120 ml) lemon juice
Mascarpone cream:
4 egg whites (pasteurized)
4 egg yolks (pasteurized)
150 g confectionary sugar
1 teaspoon vanilla paste
500 g mascarpone
1 lemon, zest of
Other:
1 tablespoon fine liquorice powder (from Lakrids by Bülow)
about 40 ladyfingers, Savoiardi
1 teaspoon raw liquorice powder (from Lakrids by Bülow)
Directions:
Syrup:
In a small pan heat the limoncello, water, sugar and lemon juice almost until the sugar has completely dissolved. Set the syrup aside to cool down to room temperature.
Mascarpone cream:
Beat the egg whites until stiff, using an electric mixer or stand mixer. Set aside. Beat egg yolks and sugar until thick and pale, about 5 minutes.
Whisk the mascarpone cheese until smooth. Mix in the egg yolk mixture and vanilla. Gently fold the stiff egg whites and lemon zest in the mixture with a spatula.
Pour the syrup into a small shallow dish. Dip each ladyfinger into the syrup for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a baking dish. Make sure to fill the whole bottom, break the ladyfinger to make them fit. Sprinkle with some fine liqourice powder.
Spread ½ of the mascarpone mixture evenly over the ladyfingers. Sprinkle the rest of the fine liquorice powder on top. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Sprinkle the raw liquorice powder on top.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Enjoy.
The Danish version:
Limoncello/Lakrids Tiramisu
Ingredienser:
Sirup:
120 ml limoncello likør
120 ml vand
50 g sukker
120 ml citronsaft
Mascarpone cream:
4 æggehvider pasteuriserede
4 æggeblommer pasteuriserede
150 g flormelis
1 tsk vanille pasta (kornene fra ½ vanillestang)
500 g mascarpone
1 citron, kun den gule del af skallen
Yderligere:
1 spsk fine liquorice powder (fra Lakrids by Bülow)
ca 40 ladyfingre, Savoiardi
1 tsk raw liquorice powder (fra Lakrids by Bülow)
Sirup:
Varm limoncello, vand, sukker og citronsaften op indtil al sukkeret er smeltet. Køl siruppen ned til stuetemperatur.
Mascarpone cream:
Pisk æggehviderne stive, og sæt dem til side. Herefter piskes æggeblommerne og flormelisen indtil de er lysegule og luftige, ca 5 minutter.
Rør mascarponen så den bliver blød og cremet, det tager kun få sekunder. Bland æggeblommerne og vanillen i mascarponen. Til sidst vendes de stivpiskede æggehvider og citronskallen forsigtigt i cremen.
Hæld siruppen i en flad skål. Dyp hver ladyfinger i siruppen, ikke længre end ca 5 sekunder ad gangen, da ladyfingrene eller vil gå i opløsning. Dæk bunden af fadet med dyppede ladyfingre, herefter drysses lidt fint lakridspulver henover. Hæld halvdelen af cremen over, og fordel resten af det fine lakridspulver over hele overfladen. Dyp resten af ladyfingrene i siruppen og læg dem oven på cremen. Fordel resten af cremen over dette andet lag ladyfingre. Drys et tyndt lag raw liquorice powder (lakrids) over tiramisu'en.
Dæk tiramisuen til og lad den hvile i køleskabet i mindst 2 timer, men gerne op til 8 timer. Tag Tiramisuen ud af køleskabet lige før servering.
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