Limoncello Tiramisu

I love limoncello. I first had it at a little trattoria on the Amalfi coast.  Light and refreshing.  

It is also very good mixed with vodka but beware, that can be potent!  I typically use 

limoncello to macerate raspberries to top some dessert such as a panna cotta.  I found this

in the WSJ and I know I will make it for my next dinner party. Might as well have a

little glass of stuff while you're baking!

Limoncello Tiramisu

Active Time: 1 hour Total time: 7 hours (includes chilling) Serves: 8-10

Ingredients

5 large eggs

1 cup sugar

1½ cups limoncello

Juice of 6 Meyer lemons, plus zest of 3 Meyer lemons

1 cup water

2 cups mascarpone, at room temperature

40 ladyfingers

What To Do

1. Make zabaglione: Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Separate eggs, putting yolks in bowl of double boiler and setting whites aside. Beat yolks with ¼ cup sugar and ½ cup limoncello. Heat water in double boiler to a steady simmer. Whisk egg mixture until thick enough to form a ribbon when you lift whisk, about 5 minutes. Remove bowl from heat and let zabaglione cool.

2. Meanwhile, pour remaining limoncello, ¾ cup lemon juice, 1 cup water and ½ cup sugar into a saucepan. Bring to a boil and cook, stirring, until sugar dissolves and mixture thickens, 5 minutes. Let syrup cool.

3. In a large bowl, stir mascarpone to soften, then add zest and whisk until light and creamy. Using an electric mixer, whip reserved egg whites with remaining ¼ cup sugar until mixture holds moderately firm peaks, about 3 minutes.

4. When zabaglione is cool, use a rubber spatula to fold a third of it into mascarpone. Fold in remaining zabaglione in two or three additions, then fold in whipped egg whites in several additions. Stir gently until mixture is light and evenly blended.

5. Fill a shallow bowl with cooled syrup to ¼-inch deep. One at a time, roll ladyfingers in syrup and transfer to a 9-by-13-inch baking dish. Arrange moistened ladyfingers in tight rows to form a single layer of about 20 ladyfingers. Trim edges to fit.

6. Spread half mascarpone mixture over ladyfingers. Repeat to form second layers of ladyfingers and mascarpone mixture.

7. Cover tiramisu with plastic wrap and refrigerate at least 6 hours or up to 24.

Lemon Panna Cotta with Limoncello Raspberries

Ok Ok Ok, quit bitching.  Yes, it's ANOTHER dessert recipe.  I can't help it.  This is a simple, yet elegant dessert.  I was looking for a panna cotta recipe and I found this one on the Cook's Illustrated web site.  I did tweak it just a tad.  I macerated some raspberries in limoncello for about 1/2 hour.  Then I topped the panna cotta with the raspberries.  Be careful not to add too much limoncello on top.  It can be a little overpowering for the dessert.  I made mine in ramekins, dislodged from the ramekin onto cold dessert plates but you can just as easily use wine goblets or any clear glass vessel and then put the rasperries on top.  Very very good.  And you might even have a little glass of limoncello after!  Serves 8

Lemon Panna Cotta with Limoncello Raspberries
1       pint fresh raspberries
1/4 cup limoncello
8          sprigs of mint

1	cup whole milk
2 3/4	teaspoons gelatin
3	cups heavy cream
2	inch piece vanilla bean , slit lengthwise with paring knife (or substitute 2 teaspoons extract)
4	pieces lemon zest (about 2 inches long by 1/2 inch wide), cut into julienne strips
1/4	cup fresh lemon juice from 2 medium lemons
6	tablespoons granulated sugar
	pinch table salt

Instructions:

 Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream. Place pod in cream along with seeds, add julienne lemon peel, and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet . Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1 1/2 minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute.  Stirring constantly, slowly pour cream mixture into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to consistency of eggnog and mixture registers 50 degrees on instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, stir in lemon juice, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours. About 1/2 hour before serving, put the raspberries in a small non reactive bowl.  Pour the limoncello on top and stir gently.  When ready to serve panna cottas, if using ramekins, using a sharp knife, gently run the edge of the knife around the edge of the ramekin.  Shake gently to dislodge.  Spoon a small amount of raspberries and limoncello on each.  Top with a sprig of mint.