How to Make LIMONCELLO TIRAMISU Like an Italian

My Limoncello tiramisu is a delightful deviation from tradition – a tantalizing journey swapping rich, robust notes of coffee for the sunny zest of Limoncello. Yes, you heard that right; Brace yourself for an enchanting twist on the iconic Italian treat.

Limoncello Tiramisu isn’t just a dessert… It’s an experience. As you savor each bite, let it transport you to the lemon groves of Italy. This recipe captures the essence of tradition while adding a refreshing twist.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/limoncello-tiramisu/

#tiramisu #lemon #vincenzosplate

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Limoncello Tiramisu
0:39 Ingredients for Limocello Tiramisu
2:02 How to make the Soak Sauce for the Biscuits
4:55 How to Make the Cream
10:43 How to Assemble Limoncello Tiramisu
13:38 Let the Limoncello Tiramisu Rest in the Fridge
14:57 How to Eat Tiramisu, E ora si Mangia, Vincenzo’s Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

Yes you can make tiramisu with limoncello with no coffee of course this is gonna take you all the way to Amalfi Coast this limoncello is creamy delicate full of lemon flavors and it’s lemon shell okay so do not make lemon jello tiramisu with no limoncello or do not

Use cream we use mascarpone okay and eggs so this is the recipe that you need for limoncello tiramisu Um look at that moist look how beautiful I love it to make Limoncello tiramisu we need six eggs and I like to buy good organic eggs normally I get them from the food food market we try to get good eggs because we are not actually cooking the eggs okay it is safe

Uh but get good eggs one tub of mascarpone cream which is about 500 grams lemons um three four five lemons it’s up to you how much you love lemons limoncello this is not a lemon tiramisu this is a limoncello tiramisu so limoncello is what we need and then we need six

Tablespoons of white sugar so each egg needs one tablespoon of sugar which we’re gonna use for the cream a packet of good quality savoyardi please use the Italian savoriardi they are good and made just for the tiramisu we’re gonna wait the savoyardi in a special sauce

And to make the sauce we need one liter of water 300 grams of white sugar and we’re going to use the limoncello again and the lemons so with this amount of ingredients you need to use a Pyrex and the size of my Pyrex it’s a 5 by 11

Inches if you use a bigger one maybe it’s not going to be how as thick and our nice and big I want it to be but I’m sure it does a job but try to use this size Pyrex let’s put our stove on a high heat because we need to boil the

Water here okay we’re gonna add the sugar we’ve got 300 grams of sugar going inside one liter of water I’m going to use the juice of three lemons so all we need to do is to get the zest which we are gonna use As you can see the sugar melted in the water what we’re gonna do now is cut the lemons that we just zested we’re gonna put the lemon juice in there We really want to give the flavor of the lemon to this water We need to get some lemon skin to put in the water now before before it starts boiling so what we do we don’t want to get the white so use a potato peeler we just put this skin in there you can use more than one lemon if you want

Then we’re gonna squeeze this lemon the lemon skin has been boiling for about five minutes now we can switch off and finish the sauce now what we’re going to do here we’re going to add limoncello in this water okay so we’re going to add about 100 ml of limoncella

The reason why I didn’t want to boil the limoncellos because I didn’t want to completely remove the alcohol these of course the hot water is going to evaporize the alcohol going to disappear but not as not a lot you know you still have a little bit of alcohol in this tiramisu

So don’t be worried think twice before giving it to your kids and when you do this every little bit of it it’s going to make you happier oh yeah now what we do we get a nice Bowl and we’re going to transfer is lemon sauce and it fits perfectly

See the lemon skin is nice and soft now it release all the flavors is extremely important that we wait for this magic liquid to cool down this needs to be a room temperature so wait half an hour one hour I don’t know I’ll put it in the

Fridge if you want to speed up the process but this cannot be used warm or hot otherwise you melt the biscuits and your tiramisu won’t be a Tiramisu now let’s make the cream for the tiramisu so we’re gonna break the eggs and we divide the egg white

And there it goes okay hands back so what we do now we’re gonna use um hand mixer or you can use a stand mixer if you really want to be like a pastry chef of course the stand mixer is a lot better but we can do this this way

Or you can even do it you can even do this by hand if you want but I don’t recommend you way too much work we start on a medium speed foreign speed a little bit more and at this stage let’s start adding the sugar so here we go with the first tablespoon

Now we add the second tablespoon and I don’t do this all at once I do in steps because it will be a lot creamier but if you do this way [Applause] and now we’re going to add the third tablespoon okay I’m gonna put three tablespoons in total

And we go all the way to the maximum speed now So guys see this is the consistency that we want it does take a little bit of time so if you do this by hand it’s going to take you forever with the hand mixer it’s easy with the stand mixer takes honestly two minutes but look at this

This is nice that’s all we want this is the mascarpone and it’s so nice I mean mascarpone it is made out of cream right but it’s like it’s an artisan product like an artisan cream if I can call it that way so if you use cream

I don’t know this is not it’s not a Tiramisu you know you need to use my carpone we want to combine the egg and the mascarpone sorry the egg yolk and the mascarpone right at this point I’m going to add the juice from one lemon give the flavors and also to remove

That eggy flavor because the lemons doesn’t let you taste the eggs now all you do is mix again and this is how you make the egg yolk cream with a mascarpone and the lemon juice this is beautiful now we’ll leave put this on the side and

We work on the egg white same technique start slow you can go a bit faster now and we start by adding the first tablespoon of sugar now we can add the second tablespoon and now we go faster all right now add the third tablespoon Thank you and here we go we have a beautiful creamy egg whites with sugar so guys this process it is safe you’re not going to get salmonella I know many of you say oh but you didn’t cook it if you’re worried then what you can do is um uh cook the

Eggs Ben Murray if you want to warm up the eggs and reach the temperature of 60 Celsius then I don’t know maybe that’s a safer option for you but this is pretty safe what we do now is we are going to add the egg white in here

And now we’re gonna mix it like that gently okay incorporate the egg white the rest of the cream beautiful final step to make the cream we add a generous amount of Limoncello in to give the extra flavor wow wow wow wow wow This cream is ready to use we can make the limoncello tiramisu right now but we rest these in the fridge for about 20 minutes half an hour or even more of course cover it with grub wrap green film I think the cream is going to be even

Better so up to you if you want to rest it to the better experience or just make it now and it’s going to be good anyway sometimes a small detail can make a huge difference now we need the magic liquid the Pyrex the subway are the biscuits the cream

And the two extra lemons now what we want to do here is to wet the biscuits and I would say three seconds one two three no more we’re gonna face the pot with the sugar down this side of the sugar and this side without oh one two three remove the excess

And we put it there One two three squish it in and one and now we break One Piece One Two Three now let’s close this Gap basically want to make sure we don’t have any gaps now this is the moment we’ve been waiting for time for the cream to go in are you guys ready

Come on let’s do it Let’s spread everywhere oh this is beautiful I love it I do want to have lots of cream in the middle okay now I like this part I like to put white chocolate the white chocolate disappears you don’t really you don’t really see it but it’s there to give you a beautiful taste and I love white chocolate so

Let’s do a nice layer of white chocolate I always put chocolate in my tiramisu now I’m gonna put the lemon zest that we took from the lemons before this is from the two lemons you just want to pull everywhere this is what is going to take the

Tiramisu to the next level all right let’s do the second layer now so again one two three Pick on top this is so easy to make and now it’s time to finish this limoncello tiramisu come on let’s do it And now let’s finish this off let’s go with the white chocolate and now we want to get the beautiful lemon zest is ready to go in the fridge we want to get green film now we want to wrap this the best part about this okay you have

Enough space look at look at the details here guys I thought of everything look at the details you have enough space here to put glad wrap on top so it doesn’t this is the paper is not going to get stuck I’m gonna get stuck to the tiramisu which is what we want okay

So it’s the right amount for the right Pyrex to be able to achieve this this needs to go in the fridge I say at least four hours but to be honest to really enjoy at its best you want to leave this in the fridge overnight the day after would taste very

Good after two days it will taste fantastic after three days it would be the best tiramisui ever had so at the ball you keep it in the fridge the better but no more than four and a half five days because of course we use fresh eggs no cream I think a four days

Maximum in the fridge it’s um it’s what you want to do but the third day is when I really enjoy my talamazoo at its best this is the day after well I made this one yesterday but yeah this is the day after and look look how beautiful this come and have a look

Take off the plastic and look at this beauty this is the moment I’ve been waiting for now what we’re gonna do is we’re gonna cut a nice big slides for me oh look at the cream oh stick this out oh my look how creamy it is

Oh my god look how creamy this is wow wow wow wow look at that oh my God oh my God this is so creamy this is good oh my God this is good oh yeah baby although kinds of plates yeah Food porn of his best look at that oh yeah [Applause] guys this is the moment I’ve been waiting for this is the moment that we eat I love desserts I love sweets I love sugar hmm lay money creamy again delicate I like to use the word delicate oh and melt in your mouth I see people putting lemon curd inside the lemon

You don’t need that too much to reach you want this type of flavors you want these two delicate hmm wow I like it annalize do you like it I like it a lot yeah so good perfect for summer or spring or we’re kind of going into winter it’s perfect for whenever yeah

Would you recommend everyone to make it I highly recommend this make it now please thank you thank you let’s say that ah is it delicate yes it’s a perfect lemonade yeah not too strong but the lemon zest and the chocolate great balance Guys thank you so much for watching this episode we will see you in the next Vincenzo split video recipe you say it Vincenzo’s place thank you