Il Barone Ristorante's limoncello tiramisu

Time 40 minutes
Yields Serves 12
Il Barone Ristorante’s limoncello tiramisu
(Bob Chamberlin / Los Angeles Times)

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.


In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whites into the mascarpone base. Set aside.


In a medium bowl, whisk together the limoncello and milk.


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.


Add another layer of soaked ladyfingers, then cover with the remaining whipped mascarpone mixture.


Refrigerate 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.

Adapted from Il Barone Ristorante in Newport Beach.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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