Limoncello Tiramisu Recipe | Chef Jean-Pierre

By Chef Jean-Pierre · 120 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with non-stick spray.
2. Make the limoncello syrup: stir water and ½ cup sugar over medium heat until dissolved, then take off the heat and cool. Stir in the limoncello. Use at room temperature or cold.
3. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add ¼ cup sugar until fully combined.
4. Whip the egg yolks with the remaining ¼ cup sugar and the vanilla until thick and pale, then add the lemon zest. Fold the yolk mixture into the whites without overmixing, then sift in the cake flour and fold gently.
5. Spread the batter evenly on the prepared sheet and bake for about 15 minutes, until set and springy to the touch.
6. Make the mascarpone cream: in a chilled bowl, whip the heavy cream, mascarpone, 1 cup sugar and 1 teaspoon vanilla until stiff peaks form. Keep chilled.
7. Cut the sponge to fit a serving dish. Place a first layer in the bottom, brush generously with limoncello syrup and spread half the mascarpone cream over it.
8. Add a second layer of sponge, soak it with syrup and top with the remaining cream.
9. Chill for at least 2 to 3 hours. Decorate with lemon curd if using, then refrigerate for at least 4 hours or overnight before serving. Garnish with lemon zest or powdered sugar.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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