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Buon giorno a tutti. In this episode, Nonna Mia, la Nonna di tutti (everybody's grandma), shares a 'twist' on the traditional tiramisu - a super lemony, limoncello tiramisu. She demonstrates just how easy it is to make Tiramisu - arguably Italy's most famous dessert. It literally translates into 'pick me up', tira-mi-su. Here are the ingredients you will need:
- 3 large eggs
- 2/3 cups of sugar (1/3 c for whites, 1/3 c for yolks)
- 500-gram tub of Mascarpone cheese
- about 40 Savoyard ladyfinger cookies
- limoncello, as desired, Nonna uses a cup
- lemon juice, Nonna squeezed 4 lemons for 1 cup
- lemon zest, as desired, Nonna used the zest of 2 lemons
Recipe:
Tiramisu is a relatively easy, no-bake dessert to whip up but requires a good 4-hours refrigeration time, so keep that in mind. You can make them in individual cups/mason jars, or in a tray - it's up to you.
Start by separating 3 eggs into two bowls. If you prefer, use pasteurised eggs. To the egg yolk add-in and blend 1/3 cup of sugar. Then incorporate a tub of Mascarpone cheese - generally, tubs are 500 grams, but if it is 475 grams, that's fine too. Blend the egg whites until soft peaks form and then add 1/3 cup of sugar. Next, gently fold in the egg whites (on account of the air that has been whipped into the whites).
Next, Nonna's recipe calls for about 40 Ladyfingers. You will require a pyrex dish, or similar to layer the Ladyfingers and cream. Dip each biscuit into the lemon juice/limoncello mixture, then place the dipped biscuit in the pyrex dish. If you prefer less alcohol, just reduce and replace it with lemon juice, but if you prefer no alcohol at all, you will want to add sugar to your lemon juice and heat it to make syrup. If you prefer less lemon, just dilute with some water. It is really just a matter of preference. Nonna is absolutely mad about lemon, so she packs a punch with lots of lemon flavour in her tiramisu.
Once the cookie layer is complete, add half of the cream mixture on top. Then repeat the process (switching the direction of the cookie) by dipping the balance of the Ladyfingers in the lemon mixture and adding the remaining cream. Sprinkle lemon zest on top, cover, and refrigerate for about 4 hours.
Buon appetito!!
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