The recipe is delicious, not too sweet . I have one critique , the sugar mixture used to soak the biscuits does not need to be a litre of water , a third would be more than enough, a waste of sugar and more importantly lemoncello ! Otherwise bravo !
Cannot wait to try it. I would not use the eggs raw, rather beat them with sugar on bain marie, it would be safer, faster, and more stable. Thanks for the idea!
Just one tip. Always whip the egg whites without any fat (no yolk should be inside the egg whites and wash the whisks before starting the egg whites). Of course this recipe did not require a real meringa so it was fine, but since you did decide to divide the yolk from the white no reason not to try to incorporate more air and make a firmer creamy mixture with more air inside. I will keep this recipe in mind for my next time I want to make tiramisù.
Flavour wise I doubt it would make much of a difference. But I totally agree, it would’ve held together better and provided a more smooth creamy texture
Ahhhhhhhh!!! I was the one who asked for this!! Thank you so much, Vincenzo, I know you're a new dad again and planning your Italy Unexplored tours and all sorts of things, but thank you so much for making this humble subscriber a very happy lady. ❤❤❤ Looks like it made other people very happy too, from the comments.
Hey, no need to thank me! I actually loved this recipe suggestion and was waiting to have the chance to make it... and I LOVED IT, so I need to thank you 😍 This is a new favorite at my house! YUM
So you're the reason why I decided to subscribe today! 😂😂 I had already watched a few of the pasta videos (and am planning to make pasta e ceci today) but then when I came to the channel page and saw this video I was like: are you KIDDING me right now 🤯 because lemons and tiramisu are two of my most favorite things. Thank you! and thank YOU, Vincenzo, for your videos!
@Shampaggin thank you so much for asking him to do this! I didn't even know this version of tiramisu existed, but thanks to you and Vincenzo, now I have a new heavenly dessert to try!
JP, funny seeing you in here. I actually was watching this and thinking that I would make this but instead of those biscuits Vinny used, I'd use your recipe to replace them. The best of both worlds.
I made this yesterday and we couldn’t stop eating it today, it’s divine! Thank you for the recipe! One small remark: the syrup, as made with 1 liter water and 300g sugar is simply too much, most of it was left unused. I think 1/4 or even less would be sufficient.
@@ageeth202 You can definatelly freeze it in cube form or something and use it another time. I suppose it would be a decent ingredients for mixing drinks as well if that's something you like.
New subscriber here! Thank you for this recipe! I love love love anything lemon and I happened to have bought a bottle of Limoncello. To be honest I didn't love drinking it just because I find it to be way to sweet (I don't enjoy sweet beverages in general) so I came to your channel to try and find this exact recipe which I'm making right now. So please if you have any other uses for Limoncello I would appreciate more videos using it! Thank yo again!
Great starting point for lemon acid addict like myself. I like more punch so I added more limoncello and more lemon juice. Whisked the egg white to more thick and airy consistency and therefore made my cream a little thicker like myself.
So I made this yesterday , Friday to have on Easter Sunday. There were extra biscuits and cream mixture left over, so I made a couple of parfaits. I just had one this morning, Saturday, with my morning coffee. OMG, so delicious. Vincenzo described the taste as "delicate", I can attest that is 100% accurate. Looking forward to sharing this with family on Easter Sunday. Thank you Vincenzo
I love the idea of flavours. Will give it a try BUT definitely will change the quantities and method. There’s plenty of room for improvement here. But great suggestion. Grazie mille Vincenzo.
Had the pleasure of making this last week and lets just say its now preferred over the coffee version. And you are right, it tasted even better after the 2nd day in the fridge. Something happens with the biscuits, they dry up more after time and the flavor gets more concentrated. Fantastic 👌
@@kastbarg Hello. Mascarpone cheese is exactly what you want. It is technically a cream cheese so some labels will add the word cheese or cream to it and some not. I get a brand from Italy so since everyone knows that its a cream cheese they only use the one word. So go ahead and buy what you saw.
Excellent! It looks just great! I am going to make it for Easter! My guests will love it O am 💯 sure! I can taste it in my mouth already 😊. Thanks for your Italian recipes
I made it today. It's in the fridge now, and I'm super excited to share it with my boyfriend! He doesen't like a flavour of coffee very much, so I thinks he would like this version
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the limoncello tiramisu looks very yummy and delicious I am so going to make it 😋
All look excellent one observation though, I prefer the cream fluffier, maybe the white needs to be beaten longer to make the cream fluffier and less runny. If anyone finds my comment silly don’t hesitate to say it. Thanks chef for the great recipe, I will definitely try it. Cheers..
I can say I actually tried to make therecipe and just beat the eggs longer until they were fluffy. Great concept but in practice it just didn’t come out great IMO. Tastes too much like cheese for a lemon dessert. It doesn’t mask the cheese taste of the mascarpone like coffee and chocolate does.
I was thinking exactly the same thing, there seemed to be a huge amount of liquid left when all the sponge fingers had been dipped.@@tuomasjuntunen8944
I've been wanting to make a Lemon/limoncello tiramisu for this spring/summer. Happy to stumble here as all other recipes used cream which I know is wrong. Will be making a lemon curd in place of the pure zest.
I am out of words to describe your recipe. Marvelous, a masterpiece, and a piece of art. Thank you Vincenzo for sharing your wonderful recipes and keep up the great work.
I made this the other day and just ate some for breakfast. It was DELICIOUS. I will NEVER make tiramisu with cream ever again. This was as light as air and a perfect, delicate consistency and flavor. Thank you for posting!
Looks great--love tiramisu! Going to try this plant-based as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs. Thanks for sharing
Vincenzo this looks mouth watering I am going to try it - I have a favor to ask last Easter you posted a ricotta pie recipe it was out of this. World I can not find your recipe on your recipe site please post for Easter thank you
Cant wait to make this, i have some homemade limonchello finishing aging now to use with this! Though i will be more gently folding the eggwhites so its noce and fluffy and not liquid
I made this last Christmas and it was an absolute hit. Also used a bit more limoncello than the recipe called for so we got a good buzz going on. I also made the merengue by hand because I didn’t have a mixer, which was not fun.
I have seen now at least four different recipes to this Limoncello Tiramisu., from Gennaro Contaldo (himself), Jamie Oliver, Gino Da'campo and now your version. I'm definately going to try this and I'm sure it will be my favourite, because I love lemons, limoncello and Tiramisu. Yes and I'm going to add this to my sons Confirmation Party menu next June!
@@vincenzosplate We absolutely loved it. Had it after a concert I played and I was happy. But we had 3 Days Tiramisu because it is such a big portion :)
You are so welcome! If by chance you can buy lemons on your local supermarket. I hope you’ll try out this incredible dish. I’m sure it will be a sweet treat.
Shame there were so many errors in this recipe video. (See others' comments below). I personally found the video confusing and lacking in clarity. I kept going back to decipher what was meant. The instructions for making the lemon syrup with 1 litre of water, by the way, meant at least half of that liquid was not needed. Excessive and careless! However, having said all that, the Tiramisu is complete HEAVEN! Congrats!
Oh my god I am drooling over here! That looks amazing and I definitely have to make that. PS have you reacted to any clips/recipes of Gino D’acampo? He’s hilarious and his banter with Gordon Ramsay will most certainly amuse you!
Beautiful! Pro tip: separate your eggs into small bowls before adding to main bowl to avoid getting yolk into the whites. Small amounts of yolk in whites will impede the whites from whipping to stiff peaks which is what you want for maximum air incorporation.
Oh my this looks amazing, grazie mile! I was wondering if an orange tiramisu, using cointreu instead of limoncello and orange juice and peels, could be possible 🤔🤔. I've watched the other tiramisu versions you've uploaded and I can't wait to make some! I will have to buy lactose free mascarpone though. I think I saw some in the supermarket. Thanks again Vincenzo, hugs from Spain!
The whites are too runny. They need to be at the soft peaks whipped consistency. The reason they didn't get too that consistency is because the beaters were coated in mascarpone/yolk/limoncello cream. Egg whites only whip w/ clean bowl & beaters.
And there were bits of yolks also in there... I thought the whites/merengue had a weird consistency, and came to check the comments, if there were answers to this topic, in case it is supposed to be like that or not... Maybe he wants a looser merengue?!
His limoncello tiramisu falls apart even after many hours of chilling. Tiramisu should retain its shape. His falls apart. Flavors are amazing but the slice doesn't retain its form at all.
I like this recipe but I’ve never seen or made a tiramisu this runny. You should be able to cut it more like a soft cake and stand it up clean out the bowl - it’s shown that way in the thumbnail - plus a Pyrex bowl is not an attractive serving dish for dessert. The whites should be whisked clean to make soft peaks. I’m not Italian but I’ve travelled extensively in Italy for over 40 years and tiramisu is not this runny. Plus that’s a lot of soaking liquid, you could work with a quarter of that. I’m sure it tastes delicious. I make a hazelnut one with Frangelico liqueur.😮
Thanks for sharing your thoughts! Tiramisu can have different textures, and I appreciate your input. Your hazelnut tiramisu with Frangelico liqueur sounds delicious!
I’ve seen many Tiramisù videos by Italian chefs and everyone adds their own touch to it and I tend to pick what makes more sense to me (from them), I came down to the conclusion that here in Canada, 4 large eggs are perfect for 500g of mascarpone, and I use 4 yolks with (hear me on this) 3 whites for a creamier texture and 50g of sugar for perfect light sweetness. It’s not eggy at all. I made this limoncello recipe with the cream base I mentioned and it worked nicely. It was approved by my Italian mother in law who had not one but two slices of it. 😆 Now here’s another idea, how would it taste with limoncello cream liquor in the mascarpone cream instead of the regular one? I’ll try that next time.
In 2010i travelled from New Zealand to France and stayed in a charming village called La Roque des Alberes, a few miles inland from Perpignan. My husband and I had dinner one night while there at a wonderful restaurant called la Gueva (the Cave). I had a basil - infused limoncello tiramasu for desert. I have never forgotten the moment it hit my taste buds! It was my most memorable culinary moments. I've never been able to find a recipe for it. My major issue is just how much basil would be needed to transfer the right balance of taste into the limoncello, and the best way to do that: either via a sugar syrup, or steeping basil into the limoncello. Any ideas? Suggestions?
I tried your recipe yesterday. The eggs here have smaller yolk so the first batch ended up too runny because too much egg white I guess. The second batch I used yolk only (like I did with my own recipe of normal Tiramisu, with more eggs of course). It turns out very well. A bit more runny than in your clip but taste great :)
Cooking has always been my passion, my friend! Thank you so much for the support. If you will try making this dish, you'll have more than just a piece.
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Do you Love Limoncello? This is definitely for you
Thank you! This sounds so refreshing!
The recipe is delicious, not too sweet . I have one critique , the sugar mixture used to soak the biscuits does not need to be a litre of water , a third would be more than enough, a waste of sugar and more importantly lemoncello ! Otherwise bravo !
Cannot wait to try it. I would not use the eggs raw, rather beat them with sugar on bain marie, it would be safer, faster, and more stable. Thanks for the idea!
Delicioso, Vincenzo!!!
Saving video. Boyfriend's birthday is in August.🙂
Just one tip. Always whip the egg whites without any fat (no yolk should be inside the egg whites and wash the whisks before starting the egg whites). Of course this recipe did not require a real meringa so it was fine, but since you did decide to divide the yolk from the white no reason not to try to incorporate more air and make a firmer creamy mixture with more air inside.
I will keep this recipe in mind for my next time I want to make tiramisù.
Definitely what I was thinking too.
Flavour wise I doubt it would make much of a difference. But I totally agree, it would’ve held together better and provided a more smooth creamy texture
Egg whites definitely required more whipping
He couldn’t whip them stiffer because he used dirty beaters.
If he had used clean ones, his cream would have held.
Everything you mentioned is what I thought of as well
Ahhhhhhhh!!! I was the one who asked for this!! Thank you so much, Vincenzo, I know you're a new dad again and planning your Italy Unexplored tours and all sorts of things, but thank you so much for making this humble subscriber a very happy lady. ❤❤❤ Looks like it made other people very happy too, from the comments.
Hey, no need to thank me! I actually loved this recipe suggestion and was waiting to have the chance to make it... and I LOVED IT, so I need to thank you 😍 This is a new favorite at my house! YUM
So you're the reason why I decided to subscribe today! 😂😂 I had already watched a few of the pasta videos (and am planning to make pasta e ceci today) but then when I came to the channel page and saw this video I was like: are you KIDDING me right now 🤯 because lemons and tiramisu are two of my most favorite things. Thank you! and thank YOU, Vincenzo, for your videos!
@@LBellatrix lemon lovers unite! 😂🍋
@Shampaggin thank you so much for asking him to do this! I didn't even know this version of tiramisu existed, but thanks to you and Vincenzo, now I have a new heavenly dessert to try!
I love the idea! What a nice dessert from my favorite Italian Chef! I'll have to make this soon! Keep up the great work you do Vincenzo!
The legend himself. Greetings, Sir.
Please make your own version of this recipe. Will surely watch.
Goodness overload!
My two favorite chefs united!
❤❤🥰🥰😍😍🥰🥰❤❤
It makes me so happy that you watch Vincenzo
JP, funny seeing you in here. I actually was watching this and thinking that I would make this but instead of those biscuits Vinny used, I'd use your recipe to replace them. The best of both worlds.
Onyo tiramisu
I made this yesterday and we couldn’t stop eating it today, it’s divine! Thank you for the recipe! One small remark: the syrup, as made with 1 liter water and 300g sugar is simply too much, most of it was left unused. I think 1/4 or even less would be sufficient.
I was thinking that too, but maybe it can be kept in the freezer? So next time you don't have to make the syrup again?
Und viel zu viel Zucker, kann man auch ordentlich reduzieren
@@ageeth202 You can definatelly freeze it in cube form or something and use it another time. I suppose it would be a decent ingredients for mixing drinks as well if that's something you like.
MY 2 favorites flavors... Limoncello and Tiramisu...
OH MY GOSH... Be still my Heart.
New subscriber here! Thank you for this recipe! I love love love anything lemon and I happened to have bought a bottle of Limoncello. To be honest I didn't love drinking it just because I find it to be way to sweet (I don't enjoy sweet beverages in general) so I came to your channel to try and find this exact recipe which I'm making right now. So please if you have any other uses for Limoncello I would appreciate more videos using it! Thank yo again!
It may be the most beautiful cake I've ever seen. It's my favorite cake right now. Thank you, chef, for this wonderful recipe. 🤍🍋
My pleasure 😊 I hope you enjoy this recipe as much as I did! 👨🍳🍋
Great starting point for lemon acid addict like myself. I like more punch so I added more limoncello and more lemon juice. Whisked the egg white to more thick and airy consistency and therefore made my cream a little thicker like myself.
So I made this yesterday , Friday to have on Easter Sunday. There were extra biscuits and cream mixture left over, so I made a couple of parfaits. I just had one this morning, Saturday, with my morning coffee. OMG, so delicious. Vincenzo described the taste as "delicate", I can attest that is 100% accurate. Looking forward to sharing this with family on Easter Sunday. Thank you Vincenzo
I love the idea of flavours. Will give it a try BUT definitely will change the quantities and method. There’s plenty of room for improvement here. But great suggestion. Grazie mille Vincenzo.
absolutey! The sky is the limit here my friend.
Had the pleasure of making this last week and lets just say its now preferred over the coffee version. And you are right, it tasted even better after the 2nd day in the fridge. Something happens with the biscuits, they dry up more after time and the flavor gets more concentrated. Fantastic 👌
Since you made this recipe, would you clarify for me if the mascarpone cream is just mascarpone cheese? I couldn't find mascarpone cream in the store.
@@kastbarg Hello. Mascarpone cheese is exactly what you want. It is technically a cream cheese so some labels will add the word cheese or cream to it and some not. I get a brand from Italy so since everyone knows that its a cream cheese they only use the one word. So go ahead and buy what you saw.
Excellent! It looks just great! I am going to make it for Easter! My guests will love it O am 💯 sure! I can taste it in my mouth already 😊. Thanks for your Italian recipes
I always wanted to try a pumpkin tiramisu using pumpkin coffee and pumpkin puree
That's interesting. I wonder how that would taste.
I made it today. It's in the fridge now, and I'm super excited to share it with my boyfriend! He doesen't like a flavour of coffee very much, so I thinks he would like this version
A perfect dessert to make with my homemade limoncello!
Lemon desserts are the best!!🤤😋
I totally agree! I bet your homemade limoncello is very flavorful! 🍋👨🍳
It's sooo good! It makes the most delicious lemonade cocktails, too!
It's my favourite Italian dish the way the explain its really amazing and with detail .so I prefer to my frds also .
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the limoncello tiramisu looks very yummy and delicious I am so going to make it 😋
You're the best, thank you as always for your kind words and support! It is much appreciated 🙏🏻❤️
Perfect dessert for Easter! Can’t wait to make this
This is so, so, so beautiful.
It’s my favourite sweet dessert ever! ❤
All look excellent one observation though, I prefer the cream fluffier, maybe the white needs to be beaten longer to make the cream fluffier and less runny. If anyone finds my comment silly don’t hesitate to say it. Thanks chef for the great recipe, I will definitely try it. Cheers..
I agree. He used dirty whisk and that is the problem 😅
@@analah6839my thought exactly. And do you really need 1 litre of that liquid to moisten that amount of biscuits.
I agree as well. Was surprised to see that he didn't use clean whisks, which is the norm for beating egg whites to get at least soft peaks.
I can say I actually tried to make therecipe and just beat the eggs longer until they were fluffy. Great concept but in practice it just didn’t come out great IMO. Tastes too much like cheese for a lemon dessert. It doesn’t mask the cheese taste of the mascarpone like coffee and chocolate does.
I was thinking exactly the same thing, there seemed to be a huge amount of liquid left when all the sponge fingers had been dipped.@@tuomasjuntunen8944
Thank you for showing how to beat the egg yolk and whites correctly!
Enjoy the recipe my friend. I hope you could give this a try soon!
I've been wanting to make a Lemon/limoncello tiramisu for this spring/summer. Happy to stumble here as all other recipes used cream which I know is wrong. Will be making a lemon curd in place of the pure zest.
Hope you enjoy this recipe. Do let me know how it turns out and don't forget to share this recipe with us in our cooking community. Happy cooking!
My mouth is watering like crazy.
Will make this myself.
Thank you for the inspiration, Sir.
Wow!!! This looks excellent!!! I love lemon desserts!
I am out of words to describe your recipe. Marvelous, a masterpiece, and a piece of art. Thank you Vincenzo for sharing your wonderful recipes and keep up the great work.
I made this the other day and just ate some for breakfast. It was DELICIOUS. I will NEVER make tiramisu with cream ever again. This was as light as air and a perfect, delicate consistency and flavor. Thank you for posting!
I need this immediately if not sooner. I am obsessed with lemons!
Oh yes, you're going to enjoy this. I'm sure of that.
This would be a fantastic finish to a Christmas or Easter dinner. I love Limoncello, I love Tiramisu. Yum!
Looks great--love tiramisu! Going to try this plant-based as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs. Thanks for sharing
I'm sure you're going to love this recipe. It's a crowd favourite and also a big personal fave of mine too.
We just made this this weekend. It came out excellent!! Easy to make, hardest part was waiting a day to eat! We will definitely make this again.
I'm so glad this dish turned out excellent. I can relate on that but we really have to be patient to achieve optimal flavour.
Vincenzo you are amazing. Love all your recipes. ❤
The egg whites would have been fliffier/thicker if you used clean whisks. The fat from the egg yokes prevented the whites from thickening.
Exactly! The cream would not have been so runny.
Made it, it was heaven absolutely delicious
Best new dessert!! Excellent details with a most perfect beautiful 🍋Tiramasu 🍋
Vincenzo this looks mouth watering I am going to try it - I have a favor to ask last Easter you posted a ricotta pie recipe it was out of this. World I can not find your recipe on your recipe site please post for Easter thank you
Cant wait to make this, i have some homemade limonchello finishing aging now to use with this! Though i will be more gently folding the eggwhites so its noce and fluffy and not liquid
Hello from Scotland...OMG, that looks absolutely incredible.
Thank you for sharing this recipe with us.
Cheers 🏴
Wow! I can't wait to give this a try. I have some Amalfi lemons. Think this will taste like heaven ✨️
Amalfi lemons are the greatest! They have one of the best lemons in the world. Where you able to try this recipe out?
I made this last Christmas and it was an absolute hit. Also used a bit more limoncello than the recipe called for so we got a good buzz going on.
I also made the merengue by hand because I didn’t have a mixer, which was not fun.
I have seen now at least four different recipes to this Limoncello Tiramisu., from Gennaro Contaldo (himself), Jamie Oliver, Gino Da'campo and now your version. I'm definately going to try this and I'm sure it will be my favourite, because I love lemons, limoncello and Tiramisu. Yes and I'm going to add this to my sons Confirmation Party menu next June!
Wow wow esto se puso bueno buenísimo me encanta el tiramisu es unos de mis postres favoritos
Looks delicious! Can't wait to try it 😋. My mind imagines it with a few raspberries on my plate 😊
I'm so excited for you. Do let me know how it turns out! Happy cooking.
made it today... first portion will be tomorrow evening, the big one in 2 Days. Loooking foooorward to it.
Ciao Andreas how was it?
@@vincenzosplate We absolutely loved it. Had it after a concert I played and I was happy. But we had 3 Days Tiramisu because it is such a big portion :)
Oohhh! I love lemon and tiramisu! I’ll definitely be making this! Looks amazing!
Glorious Yummy! ,,, almost illegal delicious I expect. I Love lemon desserts. Beautiful recipe
I've been waiting for this for so long! Thnx!
More lemons to the God of lemons! =)
I love Limoncello and cannot wait to make this!
YUM! Will make for Valentine's Day.
Hey there! How was the recipe?
This is a must try. I loveeeee anything lemon 🍋. Grazie🥰
Vincenzo , you have me salivating watching this video.Grazie.
Looks soo good! I wish I have acess to the ungredients & the courage to try it. I love limoncello, my favorite aperitif when in Italy !
This sounds amazing and luscious… I’ve never had limoncello before, but it looks great in this recipe. Yum 😋
I hope you try this recipe! It's a must have!
Making this for myself for Valentines Day🤯😋
Hey there! How was the tiramisu?
great, i have homemade limoncello from last 2 months in storing. I must make this recipe.
Hope you enjoy! Let me know how this recipe turns out for you! 🍋👨🍳
I made this tiramisu and my family finished it in moments.
It's almost better than a coffee tiramisu
This recipe looks delicious. I'll certainly give it a try.
Looks wonderful! I sure miss my lemon tree, and homemade Limoncello. P.S., thanks for including the piece from Lakme. Just beautiful!
You are so welcome! If by chance you can buy lemons on your local supermarket. I hope you’ll try out this incredible dish. I’m sure it will be a sweet treat.
made it 3 times last week was amazing
Shame there were so many errors in this recipe video. (See others' comments below). I personally found the video confusing and lacking in clarity. I kept going back to decipher what was meant. The instructions for making the lemon syrup with 1 litre of water, by the way, meant at least half of that liquid was not needed. Excessive and careless!
However, having said all that, the Tiramisu is complete HEAVEN! Congrats!
No nonsense cooking. Relaxed and professional. Entertaining, funny, not to mention proper Italian recipes. Legend.
I'll try this and compare it to my infamous Amaretto-Tiramisu! 😋
Haha let me know which one will be your favorite! Happy cooking! 🍋👨🍳
We need a video on your favourite Limoncello brands and what to look out for when buying.
Beautiful dessert, especially with the white chocolate and lemon zest on top🍋👍
I'll definitely make from now on this type of tiramisu
Yayyyy so happy to hear
That looks so delicious, I have to try it. Greetings from Austria ! 🙂
Hello there! Grazie mille, I'm happy to hear you enjoyed the video recipe!
YES PLEASE give this recipe a go, you won't regret it!
Belissimo! I am going to make this ❤❤thank you Vincenzo!
Oh my god I am drooling over here! That looks amazing and I definitely have to make that.
PS have you reacted to any clips/recipes of Gino D’acampo? He’s hilarious and his banter with Gordon Ramsay will most certainly amuse you!
I have not. Do you have any link that I could start watching? Thank you for the suggestion haha
Beautiful! Pro tip: separate your eggs into small bowls before adding to main bowl to avoid getting yolk into the whites. Small amounts of yolk in whites will impede the whites from whipping to stiff peaks which is what you want for maximum air incorporation.
You're such a cutie pie. Thanks for sharing this recipe.
You are welcome! I hope this recipe will be a staple in your table.
Vincenzo, you are a genius!
I appreciate the compliments my friend. Sometimes we just have to get creative.
Oh my this looks amazing, grazie mile! I was wondering if an orange tiramisu, using cointreu instead of limoncello and orange juice and peels, could be possible 🤔🤔. I've watched the other tiramisu versions you've uploaded and I can't wait to make some! I will have to buy lactose free mascarpone though. I think I saw some in the supermarket. Thanks again Vincenzo, hugs from Spain!
I love lemony desserts so I'm in love
Same
Great to hear my friend! This is an absolute must try recipe, amd I'm sure you're gonna LOVE it 😍
Please try it and let me know how it goes!
The whites are too runny. They need to be at the soft peaks whipped consistency. The reason they didn't get too that consistency is because the beaters were coated in mascarpone/yolk/limoncello cream. Egg whites only whip w/ clean bowl & beaters.
And there were bits of yolks also in there... I thought the whites/merengue had a weird consistency, and came to check the comments, if there were answers to this topic, in case it is supposed to be like that or not... Maybe he wants a looser merengue?!
His limoncello tiramisu falls apart even after many hours of chilling. Tiramisu should retain its shape. His falls apart. Flavors are amazing but the slice doesn't retain its form at all.
I hate coffee (gasp! I know) but I love lemon and Limoncello so I am happy to see this 🍋💛
OMG! I am so greedy for that right now! Dear Vincenzo, thank You so much for all of Your recipes!
My pleasure!! I hope you enjoy my recipes! 👨🍳🇮🇹
I like this recipe but I’ve never seen or made a tiramisu this runny. You should be able to cut it more like a soft cake and stand it up clean out the bowl - it’s shown that way in the thumbnail - plus a Pyrex bowl is not an attractive serving dish for dessert. The whites should be whisked clean to make soft peaks. I’m not Italian but I’ve travelled extensively in Italy for over 40 years and tiramisu is not this runny. Plus that’s a lot of soaking liquid, you could work with a quarter of that. I’m sure it tastes delicious. I make a hazelnut one with Frangelico liqueur.😮
Thanks for sharing your thoughts! Tiramisu can have different textures, and I appreciate your input. Your hazelnut tiramisu with Frangelico liqueur sounds delicious!
Oh, Vincenzo!
How did you know that I would need some tiramisu for dessert?
Thank you very much for sharing your cooking video with us.
Really it's work very soon i will be a masterchief
This is how you do it Pasta Queen. Measurements!
I can't wait to make this! I'm thinking it's perfect for my birthday cake!
I am going to try this in my Charlotte pan. It looks delicious!
I hope you enjoy this tiramisu as much as I did! 😊🍋
Yummy, yummy, Vincenzo you did something extraordinary good 💯👍 ❤
Oh my…. that is beautiful!
Classic......❤.lovely ....i prefer it with a bit more stand and a tic of hierba buena though
It's so good, I could barely keep myself from licking the screen 😂😂😂
Hehe I know my friend, this is irresistible... and trust me, this is even better than it looks 😍
My goodness! I have to try this 😊
I'm sure you're going to love how this will taste. Let me know if you've given this a try. Happy dessert making!
It looks creamy and delicious.
It is! You better give it a try.
I’ve seen many Tiramisù videos by Italian chefs and everyone adds their own touch to it and I tend to pick what makes more sense to me (from them), I came down to the conclusion that here in Canada, 4 large eggs are perfect for 500g of mascarpone, and I use 4 yolks with (hear me on this) 3 whites for a creamier texture and 50g of sugar for perfect light sweetness. It’s not eggy at all. I made this limoncello recipe with the cream base I mentioned and it worked nicely. It was approved by my Italian mother in law who had not one but two slices of it. 😆 Now here’s another idea, how would it taste with limoncello cream liquor in the mascarpone cream instead of the regular one? I’ll try that next time.
Cant wait to make this.
I'm so excited. Do let me know how it turns out!
@@vincenzosplate ❤️
Drooling buckets and buckets
You're going to love how this is going to taste too! Give it a try and experience the unique flavours this dish brings. Have fun.
FYI, the Savoiardi in The Netherlands are called "Lange Vingers"", or "long fingers". Kids love these!
In 2010i travelled from New Zealand to France and stayed in a charming village called La Roque des Alberes, a few miles inland from Perpignan. My husband and I had dinner one night while there at a wonderful restaurant called la Gueva (the Cave). I had a basil - infused limoncello tiramasu for desert. I have never forgotten the moment it hit my taste buds! It was my most memorable culinary moments. I've never been able to find a recipe for it. My major issue is just how much basil would be needed to transfer the right balance of taste into the limoncello, and the best way to do that: either via a sugar syrup, or steeping basil into the limoncello. Any ideas? Suggestions?
Oooh! I love citrus 🥰 That looks delicious 😋
The citrus balances the dish really well. You will love this as much as I do and I'm sure of that.
Vincenzo..... to hell with all these haters. It looks amazing! Make it how you want. Id love to have a plate of that and some coffee.
I tried your recipe yesterday. The eggs here have smaller yolk so the first batch ended up too runny because too much egg white I guess. The second batch I used yolk only (like I did with my own recipe of normal Tiramisu, with more eggs of course). It turns out very well. A bit more runny than in your clip but taste great :)
Temtatious !! ( just invented a new word ) I’m gonna have to do this. Grazie Mille
Hey Steven, love your new word 😅 thank you a lot!
Please try this incredible recipe and let me know! I'm quite sure you're gonna LOVE this one
I can't wait to make this!
Vincenzo I can see cooking is a joy for you!! That extra piece you cut was for me right? ❤🙏✝️🇺🇸
Cooking has always been my passion, my friend! Thank you so much for the support. If you will try making this dish, you'll have more than just a piece.
It is magic 😋
I feel the magic too especially when I start eating the dish.