Author and TV Host, Randy Altig joins New Day to share a delicious dessert recipe from the Amafi Coast and talks about his new book, Tuscany...Next Left.
Limoncello Tiramisu di Capri
16 oz mascarpone cheese, softened
1 cup heavy cream
6 lemons (use for juice and zest)
2 tablespoons fresh lemon zest
1 cup lemon curd
½ cup confectioners’ sugar
1 ½ cups limoncello
¾ cup fresh lemon juice
1 cup water
1/3 cup sugar
13 x 9 inch glass dish
In a large bowl mix 16 oz mascarpone cheese, 1 tablespoon fresh lemon zest, 1 cup lemon curd, ½ cup confectioners’ sugar, 1 cup heavy cream, ½ cup Limoncello. Blend until smooth with soft peaks then set aside.
In a saucepan heat remaining Lemoncello, ¾ cup fresh lemon juice, 1 cup water then gently pour in 1/3 cup sugar stirring until dissolved then slightly cool down mixture and pour into small pan no deeper than ¼ inch.
Take each ladyfinger and roll into sauce, quickly remove so it doesn’t fall apart. Then place tightly side by side filling the bottom of a 13 x 9 inch glass dish. Spoon half of the lemon cream mixture over the top of the lady fingers completely covering all corners. Repeat process with lady fingers and lemon cream one more time then gently sprinkle remaining lemon zest over the top. Cover glass dish with plastic wrap and cool for no less than six hours.
** I also like to take one pint heavy whipping cream, add confectioners’ sugar to taste and whip until soft peaks form adding in two teaspoons lemon extract and 5 drops yellow food coloring. The coloring adds just a hint of yellow to the whipped cream giving visual excitement to the cream.
I then add 1 layer of whipped cream to the top of each lemon cream layer and then top off the whole dessert with the whipped cream and lemon zest. Of course this is just an option that will give you an extraordinary smooth texture to the dessert.