This post is a milestone for Why Go Out to Eat! It is the Grand Posting, as in the one-thousandth edition of the blog. Kelly got me started on this blogging track just shy of 10 years ago. The recipes posted have come from a variety of sources and cuisines. There are also some are original and some family heirloom recipes. We have personally made all of the posted recipes, many of them numerous times. The common denominator in all the postings is sharing something wonderful to eat.
Over the past few months, I’ve put a lot of thought into what recipe to share for this momentous occasion. As I started out in the kitchen as a baker, I wanted the recipe to be a luscious dessert. Already having presented most of our longtime favorite sweets, this one would have to be something new.
Finally, a few weeks ago, it all came together. A friend mentioned a dessert she had made that was a huge hit with her family & friends and shared the recipe with me. A similar recipe showed up in my inbox from a baking website a few days later. Then friends we were out to dinner with ordered the traditional version of this classic Italian dessert to finish off their meal. And I knew what my milestone offering would be. Enjoy!
Lemon Tiramisu
Lemon Tiramisu (adapted from recipes appearing on foodnetwork.com and bhg.com) Total Time Required: 6-1/2 hours, Prep Time: 25 minutes, Chilling Time: 6 hours
Yield: 6 to 9 servings
Ingredients:
- 16 ounces mascarpone
- 11- to 12-ounce jar lemon curd
- 1/2 cup sugar
- zest and juice from 2 lemons
- 3/4 cups heavy cream
- 1/3 cup limoncello
- 7-ounce package ladyfingers
Directions:
In the large bowl of a stand mixer, combine the mascarpone, lemon curd, sugar, and 2 teaspoons of lemon zest. Beat the mixture together until it is smooth.
Combine the mascarpone, sugar, lemon curd, and lemon zest.
In a separate bowl, beat the cream until it holds medium-stiff peaks.
Beat the cream to medium-stiff peaks
Gently mix a third of the cream into the mascarpone mixture, then fold the remaining cream into the mascarpone until combined. Set the cream mixture aside.
Combine the lemon mixture with the cream.
Stir together the limoncello and 1/3 cup of lemon juice. Place a layer of ladyfingers in the bottom of an 8-inch glass baking dish. Brush the ladyfingers with the limoncello-lemon juice mixture, turn the biscuits over, and brush the other side with the mixture also, reserving half of the limoncello-lemon juice mixture for the second layer of biscuits.
Brush the limoncello-lemon juice mixture over the ladyfingers.
Spread half of the cream mixture over the ladyfingers and smooth it out evenly.
Spread half the cream mixture over the biscuits.
For the next layer of biscuits, brush one side of each biscuit with the limoncello-lemon mixture, arranging them over the cream layer with the moistened side down.
Moisten the second layer of biscuits.
When all the biscuits are in place, brush the top sides of them with the remaining limoncello-lemon mixture. Smooth the rest of the cream over the ladyfingers.
Spread the remaining cream over the biscuits.
Sprinkle lemon zest over the top layer of cream, cover the dessert with plastic wrap and refrigerate it for at least 6 hours. Serve chilled.
So lemony & delicious!
Nobody does dessert better than the Italians! ~Linda
Lemon Tiramisu (adapted from recipes appearing on foodnetwork.com and bhg.com) Total Time Required: 6-1/2 hours, Prep Time: 25 minutes, Chilling Time: 6 hours, Yield: 6 to 9 servings
Ingredients:
- 16 ounces mascarpone
- 11- to 12-ounce jar lemon curd
- 1/2 cup sugar
- zest and juice from 2 lemons
- 3/4 cups heavy cream
- 1/3 cup limoncello
- 7-ounce package ladyfingers
Directions:
In the large bowl of a stand mixer, combine the mascarpone, lemon curd, sugar, and 2 teaspoons of lemon zest. Beat the mixture together until it is smooth. In a separate bowl, beat the cream until it holds medium-stiff peaks. Gently mix a third of the cream into the mascarpone mixture, then fold the remaining cream into the mascarpone until combined. Set the cream mixture aside.
Stir together the limoncello and 1/3 cup of lemon juice. Place a layer of ladyfingers in the bottom of an 8-inch glass baking dish. Brush the ladyfingers with the limoncello-lemon juice mixture, turn the biscuits over and brush the other side with the mixture also, reserving half of the limoncello-lemon juice mixture for the second layer of biscuits. Spread half of the cream mixture over the ladyfingers and smooth it out evenly.
For the next layer of biscuits, brush one side of each biscuit with the limoncello-lemon mixture, arranging them over the cream layer with the moistened side down. When all the biscuits are in place, brush the top sides of them with the remaining limoncello-lemon mixture. Smooth the rest of the cream over the ladyfingers. Sprinkle lemon zest over the top layer of cream, cover the dessert with plastic wrap and refrigerate it for at least 6 hours. Serve chilled.