LIMONCELLO VANILLA BEAN TIRAMISU CAKE

Tiramisu made with Boon Boona Coffee

Limoncello Vanilla Bean Tiramisu

I got invited to a last minute dinner that was Italian themed and I didn’t know what to bring but then I thought “oh!, I could bring a limoncello tiramisu cause limoncello and tiramisu are both Italian things.” So here’s the recipe for that…

Yield: 6-8 servings

PREP IT!

Lemon Vanilla Bean Cake:

  • 1 large Lemon, fresh (zested and juiced [2 tablespoons Lemon juice])

  • ½ Vanilla bean pod (seeds scraped out)

  • ¾ cups Sugar, granulated

  • 1 cup Flour, cake

  • 1 teaspoon Baking powder

  • ¼ teaspoon Baking soda

  • ¼ teaspoon Sea salt, fine

  • 1 stick Butter, salted

  • 4 Egg yolks

  • ¼ cup Heavy cream

  • ¼ teaspoon Vanilla paste or extract

  • 1/8 teaspoon Lemon extract

Tip: For a quick vanilla cake, use your favorite cake mix and follow the box directions to prepare.

Pastry Cream:

  • 6 ounces Heavy cream

  • 6 tablespoons Sugar, granulated

  • ¼ teaspoon Sea salt, fine

  • 2 ounces Heavy cream

  • 6 tablespoons Sugar, granulated

  • 3¾ teaspoon Cornstarch

  • ¾ teaspoon Flour

  • 2 eggs

  • ½ teaspoon Vanilla paste or extract

  • 1 tablespoon Butter, salted

Tip: For a quick pastry cream, use your favorite boxes lemon pudding mix and follow box directions to prepare.

Limoncello to Soak:

  • 8 tablespoons Limoncello

Mascarpone Cream:

  • 8 ounces Mascarpone cheese

  • 2 tablespoons Heavy cream

  • ½ teaspoon Vanilla paste or extract

  • 1 tablespoon Limoncello

  • 4 teaspoons Sugar, granulated

  • Lemon curd, prepared

MAKE IT!

For Lemon Vanilla Bean Cake:

  1. Preheat oven to 350F.

  2. In a small bowl or jar, stir together sugar, lemon zest, vanilla beans, and vanilla bean pod. Allow to sit for at least 3 hours so flavors can infuse into the sugar.

  3. Stir together flour, baking powder, baking soda, and salt. Set aside.

  4. Add butter and infused sugar to a bowl. With a hand mixer or stand mixer, beat the butter and sugar together, on high, until mixture is light and fluffy for about 10-15 minutes.

  5. Add egg yolks and flavorings, incorporating into butter and sugar mixture with mixer on low.

  6. With a rubber spatula, gently stir in the flour mixture and the heavy cream until a batter forms. Spoon batter into one 8 inch round pan. Bake for 30-40 minutes or until toothpick comes out clean from the center of the cake.

  7. Allow to cool 10 minutes before removing from pans. Remove cakes by running a knife along the edge of the pan to loosen. Flip out onto a plate and allow cakes to cool completely.

  8. Once completely cooled, slice the cake horizontally along the width of the cake to create 2 layers.

For Pastry Cream:

  1. Place 6 ounces heavy cream, 6 tablespoons sugar and all of the salt in a pot; bring to a simmer. Be careful not to scorch the heavy cream; so stir it often.

  2. Place cornstarch, flour, and the remaining sugar in a bowl; slowly add the remaining heavy cream to form a smooth paste. Add eggs to the cornstarch mixture.  Combine well.

  3. Temper the cornstarch mixture by pouring a little bit of the hot heavy cream to the mixture whisking constantly. Do this slowly until all of the hot heavy cream is incorporated into the cornstarch mixture. Pour the entire contents back into the pot and return to the heat.

    *To temper, in this case, means to add a little bit of the hot liquid to the cold liquid to bring it up to a temperature where the eggs won’t cook once you add in the rest of the hot liquid. Does that make sense? If you don’t do this you will have sweet scrambled eggs and that’s gross. If you end up with some chunks in the pastry cream though, just strain it through a mesh strainer and it should be fine. No worries

  4. Bring the mixture to a boil, constantly stirring; cook for 3 minutes.

  5. Remove from the heat; stir in the vanilla and butter. Whisk well. Allow to cool before use.

Tips: This stuff can be used in recipes like banana pudding, fruit tarts (using desired pie crust), donut filling, croissant filling, Pâte à Choux dough filling, and a plethora of other french style desserts.

Mascarpone Cream:

  1. Stir together all ingredients to form a smooth cream.

Assemble Tiramisu:

  1. Brush half of the limoncello to soak onto one half layer of lemon vanilla bean cake.

  2. Spread a layer of cold pastry cream on top of the cake. Then spread a thin layer of lemon curd over the pastry cream.

  3. Gently place the other half layer of cake onto of the pasty cream. Brush the remaining limoncello to soak onto the layer of cake.

  4. Spread a layer of mascarpone cream on top of the cake.

  5. Drizzle prepared lemon curd on top of the mascarpone cream.

  6. Chill in the fridge for 2 hours to set. Enjoy!

Tiramisu

 

DessertAdunni Ogunlanohrecipe, baking, baked, butter, tiramisu, limoncello, vanilla, vanilla beanComment