A wonderful restaurant in Newport Beach called Il Barone has by far the best tiramisu in the world. It is limoncello tiramisu, irresistible and worth whatever calories it contains. It is very light, moist and unforgettable! We would love this recipe!
Corona del Mar
Il Barone was happy to share the recipe for its take on tiramisu. Limoncello-soaked ladyfingers are suspended between layers of lightly sweetened whipped cream and mascarpone cheese, then topped with cocoa powder and white chocolate shavings. Enjoy!
Il Barone Ristorante's limoncello tiramisu
40 minutes plus chilling time
Adapted from Il Barone Ristorante in Newport Beach.
3 large eggs (separated)
1 cup powdered sugar
1 tablespoon lemon zest
2 cups whipping cream
1 pound mascarpone cheese
1 cup limoncello
2 cups milk
About 5 dozen ladyfinger cookies
2 to 3 tablespoons cocoa powder
About 1 cup shaved white chocolate
1. In the bowl
of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, beat together the egg yolks, powdered sugar and lemon zest until light and pale, 3 to 5 minutes. Add the whipping cream and mascarpone and continue to beat (if using a stand mixer, switch to the paddle attachment) until fluffy. Transfer the mixture to a large bowl if using a stand mixer.
2. In a separate bowl,
whip the egg whites until stiff peaks form. Gently fold the whites into the mascarpone base. Set aside.
3. In a medium bowl,
whisk together the limoncello and milk.
4. Quickly soak
the ladyfingers in the limoncello mixture and use them to line the bottom of a 13-by-9-inch baking dish. Gently spoon over about half of the whipped mascarpone mixture, smoothing it over the soaked ladyfingers.
5. Add another layer
of soaked ladyfingers, then cover with the remaining whipped mascarpone mixture.
just until chilled, about 2 hours. Serve within a few hours of assembly. Before serving, sprinkle over the cocoa powder and top with shaved white chocolate.