LIMONCELLO TRIFLE
This is my spin on of one of my favorite desserts: tiramisu. You may know that I love anything lemon, so I thought it would be fun to give a lemony twist to tiramisu. I use ladyfingers just like you do in tiramisu, but I soak them in a limoncello simple syrup and layer them with Meyer lemon curd and a vanilla bean mascarpone cream.
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool.
- Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool.
- Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form.
- Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using.
WHITE CHOCOLATE LIMONCELLO TRUFFLES
Can you say, "heavenly"??? Preparation time includes mixing & rolling, not the chill time which may vary.
Provided by Elmotoo
Categories Candy
Time 30m
Yield 30 truffles
Number Of Ingredients 5
Steps:
- Bring cream to a bare simmer with the zest of one lemon. Turn the heat off and allow to cool slightly. Strain before using for the rest of the recipe.
- Combine the cream, chocolate, and Limoncello together until well blended.
- Chill until firm enough to scoop. Roll in grated white chocolate or coconut and shape with a fork.
- Keep refrigerated.
Nutrition Facts : Calories 47.6, Fat 3.2, SaturatedFat 1.9, Cholesterol 4.3, Sodium 7.5, Carbohydrate 4.5, Sugar 4.5, Protein 0.5
LIMONCELLO BISCOTTI TRUFFLE BALLS
Taking a cue from the popular "cake pop" phenomenon, these use Recipe #477342 and a touch more Limoncello to bind almond biscotti crumbs that get rolled into balls and coated in white chocolate.
Provided by YummySmellsca
Categories Candy
Time 1h20m
Yield 25 truffles, 25 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine the biscotti crumbs, frosting and Limoncello until the mixture clumps together into a formable "dough".
- Roll into teaspoon-sized balls and place on a plate.
- Freeze 1 hour.
- Dip balls in melted white chocolate and allow to set completely on waxed paper.
Nutrition Facts :
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