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1
*If using lemon oil, use sparingly.
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2
Too much will cause bitterness.
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3
In a small saucepan, combine lemon juice, limoncello, water and sugar over medium heat.
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4
Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved.
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5
Take the pan off the heat and allow the syrup to cool completely.
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6
Whip the cream in a large bowl until foamy.
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7
Add 2 tablespoons of the sugar and 1/8 teaspoons lemon oil (or lemon extract).
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8
What you're going for here is just a hint of lemon in the mixture.
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9
Don't overpower it.
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10
The main lemon flavor comes from the lemon/limoncello and zest.
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11
Continue to whip until the cream holds soft peaks.
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12
In another bowl, cream together remaining sugar, mascarpone cheese and 1/8 teaspoons lemon oil (or extract) for 30 seconds or til smooth and fluffy.
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13
Cut 1/4 of the cream into the mascarpone.
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14
Using a rubber spatula, fold in the remaining whipped cream.
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15
Set aside.
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16
Line a 10x5 loaf pan with plastic wrap, overlapping the sides.
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17
Place the limoncello liqueur in a small shallow bowl.
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18
Dip 7 to 8 ladyfingers in liqueur and lay side by side in bottom of loaf pan.
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19
Spoon any remaining liqueur over the dipped cookies.
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20
Spread 1/3 of the mascarpone mixture over the cookies.
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21
Top with 1/3 of the hazelnuts.
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22
Top with lemon zest.
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23
Place the lemon syrup in a small shallow bowl.
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24
Dip 7 to 8 of the ladyfinger cookies in the syrup and place on top of the hazelnuts, pressing down slightly.
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25
Spread 1/3 of the mascarpone mixture over the cookies.
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26
Top with 1/3 hazelnuts and lemon zest.
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27
Dip remaining cookies in remaining syrup and place on top.
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28
Spread with remaining mascarpone and top with remaining hazelnuts and lemon zest.
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29
Cover entire pan with overlapping plastic wrap and refrigerate for at least 6 hours or preferably overnight.
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30
Remove the tiramisu from the refrigerator for 1 hour before serving.
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31
Can also be successfully frozen.
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32
Wrap entire loaf pan tightly with additional plastic wrap.
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33
Freeze til firm.
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34
When frozen, remove from freezer,, unwrap and slice into individual portions.
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35
Wrap each slice with plastic wrap and place in freezer bag.
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36
Return to freezer.
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37
To serve, defrost individual portions in refrigerator til no longer solid but still firm.
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38
Drizzle with additional limoncello, if desired.
