How to Make Tiramisu with Chef Nicotra from Felidia

[@redblue2743]

I love that recipe. I must buy a good limoncello.thanks

[@sammyhakimvlogs5608]

This Tiramisu recipe looks delicious Chef Lidia and Chef Fortunato.

[@shawnwilliams3597]

Looks delicious thanks for sharing your awesome videos with us. I'm Ivana from Canada ❤️👌

[@nl2766]

Thank you. It looks delicious! I appreciate the way everything is explained clearly, even the reason why you do each step.

[@jeffwilliams4676]

Very delicious looking dessert.

[@michelleking7997]

Lidia i love your show lidia's italy and lidia's kitchen.

[@GriotsMedia]

I made this years ago and it was fantastic!

[@esthermantegazza9336]

Hola Lidia, tengo interés en hacer la preparación peroDisculpa y en qué lugar encuentro la cantidad de ingredientes

[@patriciablackmon6764]

Nunca da la receta, hay hacerlo al ojo. O quizá tiene la receta c medidas en sus libros

[@miss.poojachhetri1502]

Hello Ma'am 😊 I love Italian Food!😍 Love From -India 😙

[@davorkasoldatic9688]

That look delicious!

[@geniecortez8781]

love your show.

[@gabrielacardenas1987]

❤❤ me gustan mucho las sencillas recetas de Lidia, bendiciones

[@ytoal]

A favorite at our church!

[@LMays-cu2hp]

So nice.

[@ytoal]

Made this today, for enjoying on Saturday,!

[@sueiverson258]

That looks way too good.

[@AMJLBCA773]

She means to say that the most tasty way to make original Tiramisu is with coffee liquor and not just espresso. That was her point about limoncello. Any of those - very delicious anyway lol.

[@Benelli-ex7oq]

Awesome video like always thanks 👍👍👍

[@LidiaBastianich]

Thanks Tony. Keep on watching.

[@patriciagianni8745]

Where is the recipe? The lidiasitaly.com/recipeslimonc...does not exist.

[@LidiaBastianich]

Thanks for watching Patricia. The recipe for Limoncello Tiramisu is below. Happy cooking! LIMONCELLO TIRAMISÙ Tiramisù al Limoncello One of the best things about tiramisù is its versatility: though the conventional version calls for espresso-soaked savoiardi (ladyfingers), I’ve found that other flavors can be incorporated into the dessert with great success. Here the brightness of fresh lemons and limoncello lace the cream and soaking syrup, resulting in a tiramisù that is refreshing and irresistible. Great for larger gatherings, it is always a dessert of choice at our house. Makes a 12- or 13- inch tiramisù, serving 12 or more 5 or 6 lemons 5 large eggs 1 cup sugar 1 ½ cups limoncello liqueur 1 cup water 1 pound (2 cups) mascarpone, at room temperature 40 ladyfingers (preferably imported Italian savoiardi), or more as needed Remove the zest of 2 or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get ¾ cup of fresh lemon juice. Pour just enough water into a double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks in the large bowl of the double boiler, and the whites in another stainless-steel bowl. To make the base for the tiramisù: Heat the water in the pan to a steady simmer. Remove the top bowl from heat, and beat the egg yolks with ¼ cup of the sugar and ½ cup of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool. Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, the 1 cup water, and ½ cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely. In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat with a whisk until light and creamy. In another bowl, whip the egg whites with the remaining ¼ cup sugar until it holds moderately firm peaks. When the cooked limoncello zabaglione is cooled, scrape about a third of it over the mascarpone and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended. Pour some of the cooled syrup into a pan, no deeper than ¼ inch, to moisten the ladyfingers. One at a time, roll a ladyfinger in the syrup and quickly place it in a 9-by-13-inch Pyrex pan. Wet each cookie briefly- if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows in the pan, filling the bottom of the pan completely. You should be able to fit in about twenty ladyfingers in a single layer. Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream. Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours or up to 2 days, or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and lift them out of the pan onto dessert plates.

[@kiwi1cottage]

recipe taken down. can you publish it?

[@ccaatthheerriinnee]

That was the most underwhelming announcement of a secret ever 😂

[@kayhicks1994]

Do you find that the pans you cook the food in makes a difference in taste??????

[@cindyryan5169]

Lidia, Recipe was not found on your website. Where can I find it? It looks so delicious!

[@semsetha8674]

😍😍

[@mariaserpe5306]

❤

[@ccaatthheerriinnee]

So there are raw egg whites in the cream? Can you prepare the whites like a Swiss buttercream and beat them over a Bain Marie?

[@LidiaBastianich]

You can do this but won't get as much height in your mixture, and the texture will be slightly different. You can also use pasteurized eggs.

[@jenniferhickson7563]

Aren't these better cooked in a clay oven?

[@markcombrinck-hertz3649]

hi mark

[@primitivewildlife5697]

😋😋

[@ThomasShue]

Lemon Chello? Or Lemon Jello?

[@richf5256]

Thomas Shue's World Limoncello

[@ibethchandeck8126]

It looked delicious, but I was always under the impression that the tiramisu had some cocoa or coffee in it and cinnamon on top.

[@mariaweldzius9937]

Delicioso!!!!

[@primitivewildlife5697]

👍🏼👍🏼👍🏼

[@jenniferhickson7563]

Toto used cake mix. Probably his wife made it and broke a little bit of Lidia's Recipe into it.

[@itsjustrenee1320]

Lemons and sugar get me everytime...

[@NicoNico-79797]

Do it with the Sardinia liqueur called “Mirto” 😉… than tnx me later 😋

[@rjames908]

Who is the chef? He is very handsome and he was like let's just get this done 😍🤣 you know with the men in Italy there's not too much fuss

[@corncakes6941]

chef joe lo alike😁

[@accountgooglenonvisibile]

mascarpone zucchero savoiardi coffè uova this is TIRAMISU ITALY👍❤️ NOT EXIST LIMONCELLO....this is another sweet but not TIRAMISÙ

[@rosabenavides7069]

Icarly power rangers Samurai Mia