Tuesday, January 17, 2012

Strawberry Limoncello Tiramisu

This is another fabulous dessert that the newly engaged girl Tracey whipped up for us for dinner before New Year’s Eve.

Strawberry Limoncello Tiramisu

2 punnets strawberries or 10 Kiwifruit
300 - 350g sponge cake

Hull strawberries or peel kiwifruit.  Slice thinly and set aside.  Cut sponge cake into 3cm chunks.
Limoncello Mousse (Limoncello is a Mediterranean Lemon Liqueur)
 3 extra large whole eggs
3 extra large eggs, separated
1 cup plus 2 tablespoons sugar
Grated Lemon zest of 1 lemon
1/4 cup freshly squeezed Lemon Juice
1/4 cup Limoncello
Pinch Salt
1 cup Cream

(If you don't have Limoncello, just use 1/2 cup Lemon Juice)

In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, Limoncello (if using), and a pinch of salt.

Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon for about 10 - 12 minutes, until the mixture is thick like pudding. 
Whisk the mixture when it starts to get thick.  Take off the heat and set aside for 15 minutes.

Cover with plastic wrap directly on the surface of the custard and refrigerate for 1 to 2 hours, until completely chilled.

Beat half the egg whites with a pinch of salt until stiff.  Add the remaining 2 tablespoons sugar and beat until the whites are stiff and shiny.

Carefully fold the egg whites into the cold lemon mixture.

Place the cream in a bowl and beat on high speed until the cream forms stiff peaks.

Carefully fold whipped cream into the lemon mixture.
Lemon Syrup
 3/4 cup sugar
3/4 cup water
1/4 cup lemon juice
1/4 cup Limoncello or water

Head the sugar and water, stirring until sugar dissolves.  Remove from heat and add lemon juice and Limoncello or water.  Tip into a large, shallow tray or baking dish.

Quickly dunk a third of the sponge pieces into Lemon Syrup to wet each side and arrange them in a single layer in the bottom of a 12 cup capacity glass serving bowl.
Carefully spread a third of the Limoncello Mousse over the top.  Cover with half the strawberries or kiwifruit, then another layer of the dunked sponge pieces.  Top with 
another third of the Limoncello Mousse, then the rest of the fruit and the last third of the dunked sponge.  Pour any leftover Lemon Syrup over the sponge layer, then 
top with the remaining Limoncello Mouse.

Cover and chill for at least 1 hour or up to 48 hours.  Ganish with chopped pistachios to serve, unless one of your guests has a nut allergy.

So she had to sprinkle hundreds and thousands on top of this beautiful pudding instead of pistachios. That’s right, Trace – I have to be careful with my food ingredients all the time at home. Not only no nuts but also no bulk raisins, no coriander seeds, and etc.

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