The Palestine Herald, Palestine, Texas

Opinion

January 12, 2013

Tiramisu twist brings bright seasonal flavor

PALESTINE — It may be rainy and cold at the moment, but spring will be here before you know it. One bright part of winter is the citrus that is in season – especially the lemons.

There are the meyer lemons which are a bit sweet and regular lemons that are large and juicy with an equally flavorful rind.

It is with this rind you can make an Italian liqueur called limoncello. Start a batch now with the season’s best lemons and it will be ready to enjoy when the spring dogwoods begin to bud.

Last spring I created a recipe for limoncello tiramisu. A twist on the traditional tiramisu only this version soaks the ladyfingers in limoncello instead of coffee.

What is usually a heavy dessert with strong mocha flavors is transformed into a creamy and light dessert with bright flavors and the perfect balance of fermented lemon peels and sugar.

Limoncello Tiramisu with Mascarpone Mousse

Ingredients

1 package ladyfinger cookies

1 bottle limoncello

16 ounces mascarpone cheese

5 egg yolks

3/4 sugar

2 tablespoons lemon juice

2 cups whipped cream

Powdered sugar for dusting

Directions

To make the mousse, place the egg yolks and sugar in a large metal bowl and place over a pan of boiling water. Whisk until it becomes thick and creamy. Set aside to cool for a few minutes. Add the mascarpone and whisk until completely blended. Stir in the lemon juice and a tablespoon of limoncello. To assemble the tiramisu, pour 1 cup of limoncello in a wide, shallow bowl.

Dip the ladyfingers in the limoncello for one second on each side. Line up in rows across the bottom of a 9-x-13-inch pan. Continue until the bottom of the pan is covered.

Top with a thick layer of mousse and then another layer of dunked ladyfingers. Refill the bowl of limoncello, if necessary.

Top the second layer of ladyfingers with another layer of mousse. Spread the whipped cream over the second layer of mousse. Refrigerate for 2 hours or overnight. Cut into squares to serve. Serve with a dusting of powdered sugar.

————

Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.

 

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