Tiramisu with Limoncello and Strawberries

AuthorAlyssa Saltzman
RatingDifficultyBeginner

A fresh tuscan spin on tiramisu with layers of limoncello mascarpone and fresh strawberries

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Yields6 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Ingredients for Custard
 2 cups milk
 6 egg yolks
 ¼ cup flour
 1 tbsp flour
 ¾ cup sugar
 1 tsp vanilla extract
 16 oz mascarpone cheese
Tiramisu
 10 lady fingers
 7 oz limoncello
 2 cups fresh fruit (strawberries, raspberries, blueberries)
 1 lemon
 1 tbsp sugar
 1 tbsp water

Directions for Custard
1

Bring 2 cups milk (500 ml.) to a boil.

2

In a separate pot, mix 6 egg yolks, ¼ c + 1 Tbsp flour ( 50 gr.), 3/4 c. sugar (150 g), and vanilla (1 tsp).

3

Add the hot milk (very slowly) to the egg/flour mixture, stirring slowly and constantly on a low flame.

4

When you see the first sign of boiling, turn burner to low, and simmer for 3 minutes.

5

Remove from stovetop and allow to cool down before putting it in the refrigerator.

6

Remove from fridge one hour later, and stir well.

7

In a medium size bowl, blend the mascarpone cheese with a wooden spoon until smooth.

8

Fold the mascarpone into the custard until blended.

Directions for Tiramisu
9

Cut the fruit into thin slices and cover with sugar.

10

Add the limoncello and leave to rest for the fruit to absorb.

11

Make a syrup. Combine sugar (1 tbsp), water (1 tbsp), and juice + zest of one lemon

12

Cook over high heat until it comes to a boil. Reduce heat and simmer until lightly thickened

13

Allow to cool slightly, and add to the strawberry-limoncello mixture. Mix well and set aside

14

Strain the fruit from the syrup with a small colander using a wooden spoon. Keep in a separate bowl.

15

Dip the lady fingers (one by one) in the syrup.

16

Place a single layer of dipped lady fingers on the bottom of individual icecream bowls, then a layer of pastry cream, a layer of fruit, and repeat.

17

Chill in refrigerator until time to serve.

Ingredients

Ingredients for Custard
 2 cups milk
 6 egg yolks
 ¼ cup flour
 1 tbsp flour
 ¾ cup sugar
 1 tsp vanilla extract
 16 oz mascarpone cheese
Tiramisu
 10 lady fingers
 7 oz limoncello
 2 cups fresh fruit (strawberries, raspberries, blueberries)
 1 lemon
 1 tbsp sugar
 1 tbsp water

Directions

Directions for Custard
1

Bring 2 cups milk (500 ml.) to a boil.

2

In a separate pot, mix 6 egg yolks, ¼ c + 1 Tbsp flour ( 50 gr.), 3/4 c. sugar (150 g), and vanilla (1 tsp).

3

Add the hot milk (very slowly) to the egg/flour mixture, stirring slowly and constantly on a low flame.

4

When you see the first sign of boiling, turn burner to low, and simmer for 3 minutes.

5

Remove from stovetop and allow to cool down before putting it in the refrigerator.

6

Remove from fridge one hour later, and stir well.

7

In a medium size bowl, blend the mascarpone cheese with a wooden spoon until smooth.

8

Fold the mascarpone into the custard until blended.

Directions for Tiramisu
9

Cut the fruit into thin slices and cover with sugar.

10

Add the limoncello and leave to rest for the fruit to absorb.

11

Make a syrup. Combine sugar (1 tbsp), water (1 tbsp), and juice + zest of one lemon

12

Cook over high heat until it comes to a boil. Reduce heat and simmer until lightly thickened

13

Allow to cool slightly, and add to the strawberry-limoncello mixture. Mix well and set aside

14

Strain the fruit from the syrup with a small colander using a wooden spoon. Keep in a separate bowl.

15

Dip the lady fingers (one by one) in the syrup.

16

Place a single layer of dipped lady fingers on the bottom of individual icecream bowls, then a layer of pastry cream, a layer of fruit, and repeat.

17

Chill in refrigerator until time to serve.

Tiramisu with Limoncello and Strawberries