Limoncello Tiramisu With Mascarpone Mousse
Ingredients
- 1 package ladyfinger cookies
- 2 cups limoncello
- 16 ounces mascarpone cheese
- 5 egg yolks
- 3/4 sugar
- 2 tablespoons lemon juice
- 2 cups whipped cream
- Powdered sugar, for dusting
Method
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 the remaining limoncello in a wide, shallow bowl. Individually dip the ladyfingers into the limoncello for 1 to 2 seconds.
In a 9 x 13 pan, line up the ladyfingers to cover the bottom of the pan. Top with a thick layer of mousse and then another layer of dunked ladyfingers. Add more limoncello to the dipping bowl, 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.