Limoncello Tiramisu Recipe | Chef Jean-Pierre

Hello There Friends! Join me as we whip up a delightful Limoncello Tiramisu, perfect for any dessert lover! This video takes you through each step of creating a zesty and creamy tiramisu with homemade sponge cake soaked in Limoncello syrup and layered with mascarpone cream. Whether for a special occasion or a sweet treat, this refreshing twist on a classic Italian dessert is sure to impress. Subscribe and ring the bell for more delicious recipes! Let me know what you think in the comments below!

RECIPE LINK: https://chefjeanpierre.com/recipes/dessert/limoncello-tiramisu-recipe/
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hi dear friends phenomenal dessert today
you know I have a sweet
tooth they say that’s why I’m so sweet
cuz I love sweet friends lonell tiasu
absolutely delicious Perfect Blend of
acid and sugar and cream together you
going to love it and you can make it a
head that’s the beautiful thing about
this dessert friends remember thumbs up
if you like the video don’t forget
subscribe to the channel and don’t
forget to ring the bell I’m glad you’re
here we’re going to make it together
right now friends stay tuned
[Applause]
okay friends well let me show you how to
make my lemon cell tasu not really a
tasu obviously because really tasu is
made with coffee the idea came to me by
um watching venzo plates it he released
one a couple of months ago and I like
this Italian guy he’s really good good
fun Italian chef and he was having fun
so I said you know what he said he was
gonna make some of my recipe I’m gonna
make some of his so I’m gonna make it my
way yeah but I got the idea from him so
shout out to uh uh Vincenzo’s plate you
guys got to watch his video we’ll put a
link in there for you to check out his
channel he’s funny Italian guy really
nice we like him so um uh what I’m going
to do instead of using lady fingers
friends uh we are going to make our own
lady finger cake which is what I use
when I make the chasu it’s very simple
instead of uh dunking the lady fingers
you know they’re not always easy to find
in stalls you’re going to make your own
it’s really no big deal and then it’s
much easier you’ll see how I do it it’s
much easier that way so we got the seven
eggs separated friends I got the White
and the Yol yeah that’s usually what
happen in the in the egg right the White
and the yolk now it’s okay to have a
little white in the yolk but no yolk in
the white okay remember that no yolk in
the white because the grease the fat
will make it impossible for you to get a
mering so we’re going to
um we’re going to uh put this down and
we’re going to be it we’re going to
start a little
slowly and so seven I tell you seven
already sometime I forget what I tell
you so this uh the egg white should be
at room temperature the yolk you should
always have it cold I got a half a cup
of sugar in here4 cup is going to go
with the yolk and a/4 cup is going to go
with a white and a pinch of
salt okay we’re going to mix that up
until we have like a a soft
mering uh very simple we don’t want to
beat them too much otherwise the bubbles
are too big you can’t incorporate
anything to it and the yolk what we’re
going to do we’re going to take the
sugar the quter cup of sugar put a touch
of vanilla like about
a one and a half teaspoon if you we to
measure okay and and you want to beat it
up you want to clean the egg and I’m
going to do
something then pastry chefs all over the
world are going what is he going to do
yeah you see it’s um it’s certainly not
the classic way of doing it but it works
perfectly to make those lady fingers
we’re going to weep this up a little bit
until as it go slowly now I’m going to
the two in the same time I’m going to
put my sugar
slowly and I’m going to cream my
eggs cream the eggs mix the sugar with
it and we’re going to put a little more
sugar in there do it slowly and we want
to do like I say a soft marang not a
hardbeat
mering you’ll know when it start to get
shiny you’ll know when it start getting
shiny friends let’s put a little pinch
of salt in there look at this two hands
don’t get used to it otherwise I forget
what the left hand is doing okay let’s
check I want to show you okay I know
it’s not ready but I want to show you
the stage so you see it you see right
there
friends you see right there look it’s
running right so so we don’t have it yet
but it’s not far away in the meantime I
continue doing this this is going to be
seconds I tell you if you overdo it and
when it start to become shiny reduce
your speed and start
watching okay look
let’s see what you got
here okay you see we’re almost there
we’re not there yet
okay almost there but not there also
friends I’m putting the
zest of three
lemon you see look this is still running
okay but be careful at that point if you
do it too much the bubbles are going to
be too big and I’m going to be
impossible to incorporate
it I’ll show you what I’m talking about
I want want a peek but I want a soft
peek now the peak I’m talking about is
right here this is the peak you see I
don’t have much of a peek yeah there see
that’s not much of a peek but let’s see
if we do it slowly see we’re almost
there see right there a little peek
right there friends I don’t want it to
be too it’s perfect see look soft peek
this is what you want don’t do it too
hard otherwise you can’t incorporate it
see Perfect all right so we got a soft
let’s take this out of the way put it
right here for now I got the zest of a
three lemon then we’re going to put in
here friends zest of three lemon now I
know lot all of you that I’m my regular
subscriber I’ve seen how to use this
tool but there’s still a lot of dingdong
out there they use it the wrong way they
put the lemon on top of it and you know
you’re not supposed to do that you’re
supposed to put the tool on top okay now
not the lemon on top the tool on top and
you clay you do it like a
violin my my regular subscriber I go no
not again please don’t do the lemon
don’t do the thing again that’s okay
friends we’re all having fun that’s at
the end of the day you know if you’re
not having fun in the kitchen you’re
messing it up you’re doing it wrong you
know I was reading the comment last
night sometime when I can’t sleep at
night I look at the comment I love you
guys I love what I’m T you and uh and
and and one guy say ever since I’m doing
my Mison plus I’m enjoying cooking so
much more yeah it’s what it is look all
right we got it there right there
friends when you do your Mis on plas is
everything friends it’s everything Mis
on
plus get everything ready get everything
in order did I put everything in there
God I hope I did cuz if I did out it
were in big trouble look we’re now going
to put the um the this is where all the
pastry chefs in the world my pastry chef
chef Rob got rest his soul we lost him a
couple of years ago we work together for
35 years lovely lovely lovely man he
would like no don’t do it no don’t do it
don’t mix the yolk like this but it
works Chef Rob I promise you I promise
you you would see it you would go okay
all right so it works so mix it up like
this and I’m not too worri about my air
bubble I’m not making a marang or I’m
not making a su all right so now I’m
going to take some uh cake
flour and I got a a a/4 cup of cake
flour and I’m going to put it in in two
or three
time two or three time and I’m going to
Incorporated see pretty
simple remember I don’t do anything
fancy I don’t do anything complicated
then you need to have a degree in uh in
cooking or or whatever you I do things
that everybody can do
friends anybody can do what I do all
right when you understand you go to I
don’t do anything complicated because
otherwise if I do something complicated
and you’re not going to do what’s the
sense what’s the sense of doing
something you’re not going to do at home
no sense
whatsoever you know and some of the
comment the best comment uh when I see
oh I’m doing making this tonight oh I’m
making this tonight oh I’m making this
tonight that’s the best compliment you
can do that’s the best comment I can
read and then you guys are cooking the
stuff and you’re improving your cooking
that’s the best thing I can hear that’s
why I’m doing this if I can’t improve
your uh your enjoyment in a kitchen I’m
going to need to
retire okay the day I don’t hear you
guys enjoying the videos I’m done I go
retire I don’t know what I’ll do create
something
different it’ll be my fourth career this
one is fun though let me tell you for
all of you they chefs you’re thinking of
doing YouTube channel quick thinking do
it all right friends I got a cookie
sheet right here the cookie sheet has
been sprayed with a um with a nonstick
spray baking spray I usually use Baker
Joy or pan with flour little bit right
and then I put the pepper so it sticks
to the pepper right and then what I do
is I spray the pepper a little bit all
right and now we’re going to pour this
uh this beautiful butter right there
smells amazing the lemon and we’re going
to pour this all over the
place and then we’re going to bake it at
350 for about 15
minutes and we’re going to bake it until
when you put your finger in it it comes
right back up and I’ll show you I’ll
show you I’ll come back and show you
friends after 15 minutes I got the
oven at 375 I think it’s
375 I forgot sometime
here we go friends look here 375 look I
got enough set spatula right you don’t
want to waste too much time in here
don’t try to make it perfect but you
know I used to do drywall so I want to
make it
perfect yeah yeah friends this is
fun yeah yeah you see I’m going to show
you a trick I got a trick cuz you don’t
want it to stick right on the side so I
show you a
trick I show you a trick Chef Rob told
me that my B
Chef we work together I’m telling you
for 35 years it was the best B Chef in
the world in a restaurant he madees
amazing dessert a lot of my dessert I
learned from
him there you go friends all right so
now what you do now you can’t be afraid
you stay over there you can’t be afraid
to make mess up your fingers here
friends what you do now you take your
finger right there
and you’re going to go and do this you
see the way I have my thumb right there
you got to do this okay cuz you’ll see
when I take it out it doesn’t stick at
all on the side of it you see look boom
did you get that good Jack see the thumb
like this it’s like
going
okay it’s going in the oven at 375 oh do
one of
those get rid of the air bubble
that’s called a banging put it in the
oven I’ll be back in 15 minutes when
it’s cooked see you in a minute
friends okay friends now we’re going to
put the whole thing together the cake I
cuted the measurement uh based on my
dish see my dish is is like this right
so the bottom is 7 in and the top of it
is 8 in so and the length of it is 12
well it just happened to be the cookie
sheet length so it’s good I don’t have
to cut that right so I got a 7 in here
and an 8 in here then I already cut like
a pizza cutter cutter it doesn’t matter
right so now we got the dish right there
we’re going to put it in we’re going to
make a a mascapone whipped cream
mascapone if you have it uh Italian
cream
cheese uh very creamy double cream it’s
kind of like it’s very delicious if you
can’t find mascapone then you use um a
cream cheese all right and then we’re
going to put a cup of
sugar cup of sugar and we’re going to
whip this oh mama M put your whisk in
place I
had I had everything in the in the
freezer I want it to be cold not the
cream the the balll so we’re going to
whip this until we have a nice
firm uh uh whipped
cream and um we’re going to put some
vanilla in it in the cake on top of the
cake friends we’re going to put a simple
syrup a lemon cello simple syrup simple
syrup sugar water I’ll give you an exact
recipe when how to do it the sugar water
we I had to make it this A few days ago
you know I make it and I keep it in the
fridge all the time so whenever you need
simple syrup it’s just melted sugar
water you know and it’s thick you’ll see
if you have never made it it’s kind of
like a thick you see look kind of thick
I mean the public can’t see it this
sugar water simple
syrup and
uh we’re going to flavor it with uh with
lemon
cello you know I’m making with lemon
shell because it’s the the flavor here
but you can make the same exact thing
with orange and zest of an orange in a
cake cuz the cake is very lemony but you
could make it orange and you could put
grar in there too same deal right and um
measure carefully put a little lemon
cello in there and then you have
yourself a u a uh a simple
syrup then has little flavor of lemon
cello but put as much or as little as
you want how sweet you want it it’s up
to you I’ll give you my recipe but you
can change it I don’t like things too
sweet this is is very sweet this is the
sugar
water that’s delicious with a lemon gell
I highly recommend it now for those of
you that not cooking with no
alcohol I highly recommend you
try
um but if you don’t want to try then
just skip it just put the simple syrup
it be perfectly fine now we’re going to
keep the whipped
cream with that lemon cuz is lemon
everywhere Plus on top of the top of the
cake we’re going to put in more lemon so
we’re whipping them and then we’re going
to take the cake now if you notice the
cake friends I’m going to show you
something in the cake I’m just keeping
an eye on it because I don’t want to
over whip them okay this is the cake
then was uh that’s how we took it out of
the oven right and now we’re going to
take it out of the paper and um and the
the the part then was baking is a little
dry you see and it’s great because we we
want to use the other side to make sure
it comes out easy if you did a good job
it should come up with easy yeah and
what you do now you take the this the
the other side the other side the inside
is more
porous which is great because now you
can take your brush oh mama what do we
got here see you got to keep an eye on
everything I don’t want to over weep it
let me see what I got I think I got it I
I don’t want to be making butter here I
got it that’s
it you see
beautiful my it’s good thing I paid
attention
right look at this
perfect yeah now it’s sweet enough for
me it might not be sweet enough for you
you may say you know what I want to put
more sugar put more sugar okay it’s
really up to you look now you can take a
a silicone
brush and really make sure you put your
beautiful simple syrup in here okay or
you could take a a u a spray bottle
and put it in here my pastry chef chef
when he was making two 300 tasu was
doing this that’s another way to do it
too uh but after you finish with this
you can’t just leave it in a cooler like
that cuz you so you have to take all
part and wash it really good with hot
water because the sugar was crystallized
and you won’t be able to use it it’s up
to you what you want to do okay just
make sure there’s enough right there
okay friends not complicated nothing we
do is complicated at the end of the day
oh m you know what I forgot I forgot to
put the
vanilla why would I forget something
what do you think Jack do you think it’s
an AG thing don’t say
yes no dessert for
you so you see in the face he was making
so look just like
that that’s it cuz I already almost over
over over whipp it stop
so that’s
it that’s it
friends all right so now what we’re
going to
do we’re going to put it
in and then we’re going to spread
it on top of
it and then we’re going to use a
spatula enough set
spatula and I’m going to put it all over
it
see pretty simple
HH I think I could have Cut the Cake a
seven and a half it would have been more
on the edges but we’re not redoing it
now put a little more here and I want to
put too much but I want to make sure I
have a nice
layer right there
Nic
L all right maybe just a touch
more it is like doing
drywall with a little more paste in here
here you go except is beautiful whipped
clean let’s put a little more here I
make sure I got enough for the top now
so don’t overdo it you know what I’m
going to do
cuz I need to move move it around so I’m
going to move over here Jack you know
what I don’t need this anymore let me
just remove this guy right there out of
the way friends so I can be on the
cutting
board I can move it around easier let me
take this out of your way Jack I’ll put
this right
here it’s that good right there Jack not
blocking anything
cuz that’s what I do often I block
things
see we’re looking good here friends all
right we’re not going to clean the thing
now we’re going to take the uh the other
piece of
cake and we’re doing the same thing
we’re putting it on that side so we can
put the simple syrup right on here boom
all right now we’re going to put a
simple syrup
sprayed really
good I wanted to
spray it’s not efficient see it got
stuck already got too much
sugar there you go this guy doesn’t get
stuck see a good silicon brush and
you’re in good shape here friends see
look you want to make sure the cake
totally drinks it
up there you go friends now you can keep
it in the fridge for a long time
months months at a time friends keep it
in the fridge this will not go B for
months sugar
water going put
it right
there and then what I’m going to do
friends after I’m done with this cover
I am going to uh put it in a in the
fridge let it
solidify cuz I’m going to put a top on
it but I need to have this solidify
before I do
it and you see it’s a little
surprised let’s make sure we we leave
some room in
there to put a surprise on
top all
right so here we have
it we’re looking good
friends it’s going to be delicious see
that makes it easy just like
this this is what we call an offset
spatula I got all kind of sides of
those then we make it as nice as we
can as pretty as we
can and that’s going to we let it set
for a good 45 minutes to an hour
friends and
then we’re going to put a topping on it
I’m going to make a nice and
neat I’m going to put it in the
fridge and 45 minutes from now we’re
going to put another lay on it I’ll be
back in about 45 minutes to an hour for
you it’ll be on a Split Second
okay friends I waited a little bit and
now I’m going to put a topping on it I
made a lemon Cur Jack is going to give
you the recipe I think we released it a
few days ago a lemon curd and uh it’s
like a lemon custard if you have it do
this put it on top if you don’t have it
just put some uh lemon zest it’ll be
perfect a little more lemon zest in
there’ll be great uh otherwise you don’t
really need anything on top maybe a
little more more whipped cream
decorations but you don’t really need
anything friends so I put it in a pastry
bag and uh it’s a lemon it’s a lemon
custard and then what we’re going to do
we’re going to take a past bag and we’re
just going to put a a really really
simple
decoration where we’re going to put some
line on
there and we’re going to let them set a
little
bit and then we’re going to let it set
in the fridge for a little bit and then
we’re going to cut them in beautiful
slices
so you can certainly take spend the time
doing a little bit better than
me but
otherwise it’ll be
perfect and now we can go the other way
oh M me be
careful it’s the lemon
custard voila
you can take the time to do a little
better than me I haven’t done that good
of a job on it but
voila all right friends you can leave it
like that or you can fill it up and and
smooth the whole thing and have the
whole uh the whole uh lemon cheddar on
top of it like that with the with the um
uh the uh lemon Cur on it cover the
whole surface or leave it like that
however you want to do it so we’re going
to let that set a little bit longer and
uh then we’re going to cut a nice slices
I know the uh Jack doesn’t want to wait
but we’re going to have to wait a little
bit longer to let this set all right see
you in a few minutes okay well we ended
up waiting 24 hours I hided because of
this one over there normally he goes for
it friends uh I’m going just going to
cut a little piece and uh and then I can
try it oh I got to get a
fork can’t try without a fork right so
you know it’s never going to look as
good uh in in a corner right but I got
to start somewhere right so I’m just
going to cut a little piece right
there and I should have grabbed
something to clean my rag but here it is
because you don’t want to go with a a
dirty Rag and you know in in a Corners
it’s not going to be the same it’s just
not going to be the same but you know it
may not look
exactly as pry as when you go in in the
center but it’s still going to be just
as delicious yeah when you take it out
it’s a miracle if it comes out looking
good all right here we go oh my goodness
well it doesn’t look perfect right but
that’s okay we know it’s going to be
deliciously
perfect deliciously perfect you notice
that word I’m making a I’m inventing my
own language so you know what I can do
at this point what we could do we could
put a little bit of mint in
there right if we wanted to make it look
prettier wow that piece is not really
pretty you can see the cut is not a
little raspberry in here so we bring a
little color in here maybe a little bit
of U uh uh powdered sugar and friends we
have ourselves a
beautiful lemon
Cher oh
oh wow wow it’s so light
and and
Lemony you don’t have to do the lemon
Cur in there but I promise you it adds a
lot otherwise just put some zest of
lemon you know zest the the lemon zest
zest the lemon zest a little bit of ped
sugar on it or try to do this it’s great
friends this is a poite delicious
dessert you can certainly make a two or
three days ahead I hope you enjoyed it
remember give us a thumbs up if you like
the video don’t forget to subscribe to
the channel and thanks for watching
[Music]
friends well let me tell you
yeah the lemon C the lemon
C it’s just
amazing remember how I made it little
tasty little little acid you can taste
that lemon and then the the the fats of
of the cream of set that
a you’re going to love that
one it’s enough for everybody here
delicious