Donna Cipolla’s Lemon Tiramisu

DONNA CIPOLLA’S LIMONCELLO TIRAMISU

 

• 5 egg whites
• 5 tablespoons sugar
• lemon juice from 1/2 a lemon
  2 cups heavy whipping cream
• 1 cup limoncello, plus an extra splash
  2 lemons zested, freshly grated, separated, 1 for egg mixture, 1 for sprinkling
  1 cup water
• 10 or 12 oz. lemon curd (or make your own)
• 40 good quality, Italian Lady finger cookies
  lemon infused white chocolate, chopped

 

DIRECTIONS

 

Whisk the heavy cream until fluffy. In a separately bowl whisk egg whites, sugar and lemon juice until fluffy peaks. Add a splash of Limoncello and lemon zest, lightly mix. Fold the egg mixture into the fluffy heavy cream.

 

In a separate bowl mix the 1 cup each of Limoncello and water. Lightly dip both sides of the ladyfinger in liquid. Cookie should be wet on exterior, somewhat dry interior.

 

Arrange the dipped cookies in one tightly packed layer on the bottom of a cake pan. Spread 1/2 of the lemon curd over the cookies, then spread ½ of the cream over the lemon curd and cookies, making sure the cookies are completely covered. Add a second layer of dipped lady fingers, then evenly spread the remaining lemon curd and cream mixture on top.

 

Sprinkle the top with lemon zest and lemon infused white chocolate.

 

Refrigerated for at least 1 hour. Best served the same day with a bottle of 2013 Joyeux Noel!