Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tiramisú al limoncello e granella di pistacchi

Limoncello Tiramisu with Pistachio Crumble

Name: Limoncello Tiramisu with Pistachio Crumble
Total time: 3600 s
Yield: Serves 8-10 servings
Ingredients: 14 oz ladyfingers (about 400 grams); 3 eggs; 1/2 cup sugar (about 120 grams); 2 cups mascarpone cheese (about 500 grams); Grated zest of 1 lemon; 1 tablespoon limoncello; 1 2/3 cups water (400 ml); 1/4 cup sugar (about 50 grams); 7 tablespoons limoncello; Chopped pistachios

Elisa Macheda @cook_26484016

Toscana

A fresh alternative to classic tiramisu.

Elisa Macheda @cook_26484016

Toscana

A fresh alternative to classic tiramisu.

Saved

Ingredients

1 hour

Serves 8-10 servings

14 ozladyfingers (about 400 grams)
3eggs
1/2 cupsugar (about 120 grams)
2 cupsmascarpone cheese (about 500 grams)
Grated zest of 1 lemon
1 tablespoonlimoncello
Limoncello syrup
1 2/3 cupswater (400 ml)
1/4 cupsugar (about 50 grams)
7 tablespoonslimoncello
For decoration
Chopped pistachios

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Steps

1 hour

1

First, make the syrup. In a small saucepan, combine the water, sugar, and limoncello. Bring to a boil, then let cool completely.
2

Beat the egg whites with a pinch of salt until stiff peaks form, then set aside. In a separate bowl, beat the egg yolks with the sugar until pale and creamy. Add the mascarpone, grated lemon zest, and 1 tablespoon limoncello, and continue beating until smooth and thick. Gently fold in the egg whites, being careful not to deflate them.
3

In a baking dish, layer the ladyfingers dipped briefly in the limoncello syrup (don’t soak them too much or they’ll get soggy) and the mascarpone cream.
4

For the final layer, sprinkle with chopped pistachios. If you prefer, you can use white chocolate shavings and lemon slices instead.