Limoncello Tiramisu With Grand Marnier

Ingredients

For Zabaglione

• 4 egg yolks
• 1/4 cup sugar
• 1/4 cup, less one tablespoon limoncello
• 1 tbsp Grand Marnier

For Mascarpone Filling

• 3 tbsp powdered sugar
• 8 ounces Mascarpone
• 1 egg white (optional)
• 1 tbsp Grand Marnier
• Zest from one lemon

For Cake

• 3 ounces ladyfingers (one small package)
• 1/2 cup lemon simple syrup (left over from candied lemon peel)
• 1 ounce limoncello

Directions

For Zabaglione

1. In the top of a double broiler beat egg yolks and sugar until pale, about five minutes. Place double broiler over barely simmering water. Slowly stir Grand Marnier and limoncello. Cook over low heat stirring almost constantly until the zabaglione is a thick, smooth and airy, about five minutes at most. Remove from heat.

For Mascarpone Filling

1. Beat egg white, mascarpone, powdered sugar, liquor, zest and cheese until blended and smooth. Set aside.

To Assemble

1. The recipe will fill a pan about the size of a brownie pan or can be done as individual servings.
2. Or in this case was done in three dishes that each held 1 1/2 cups.
3. Quickly dip ladyfingers in simple syrup and limoncello mix making sure to coat both sides Line the bottom of chosen dish with ladyfingers.
4. Smooth a layer of the mascarpone filling over the top, then a layer of the zabaglione, top with ladyfingers and repeat until the dish is filled.
5. On the last layer, put the zabaglione first and the mascarpone last.
6. Refrigerate for four hours.
7. Before serving, sprinkle tiramisu with chopped candied lemon peels.