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Part 2: Limoncello Zabaglione

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Joined: Dec 12, 2005


Posted to Thread #29368 at 7:05 pm on Jan 17, 2017

5 egg yolks
1/4 C sugar
1/2 C limoncello liquor

16 oz mascarpone cheese, room temperature
2 TBL lemon zest

3 egg whites
1/4 C sugar

Text from Lidia's original recipe

To make the base for the tiramisł, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with sugar and Limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.

[Marilyn's Note: I found cooking it for at least 7 minutes provided a thick base....thicker than just a ribbon. Also, removing the hot base to a clean bowl and submerging that in ice water helps to thicken the base even further. Do NOT add the mascarpone cheese when the base is still warm.]

In clean bowl, beat mascarpone cheese and lemon zest until smooth and creamy. Blend in cooked base.

NOTE: You are NOT using all 5 of the egg whites. I found using 5 egg whites made the filling too thin. In clean bowl, whip 3 egg whites until frothy and then slowly add 1/4 C sugar. Beat until stiff peaks and fold into cheese and zabaglione base. Keep chilled.

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