Limoncello Tiramisu

by Chef Paul Saucedo, owner and pastry chef of Cocoa Bean in Geneva IL

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Ingredients

• 10oz mascarpone, room temperature

• 10oz whipped cream

• 4 1/2oz sugar, granulated

• 1oz water

• 2 1/2oz yolks

• 1 package Savoiardi biscuits, also known as ladyfinger biscuits

• Limoncello liqueur, 750 ml (You’ll have extra for spritz’)

• Fresh lemons and Powdered sugar for garnish

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Method

1. In a small mixer use a paddle to smooth out the mascarpone and leave at room temp

2. Whip cream soft peak, leave out 

3. Whip yolks at medium speed 

4. Measure water and sugar in a small pot and use a thermometer to measure 240 degrees farenheit 

5. Add sugar to yolk and whip at high speed until volume doubles and light in color

6. Go back to the cream cheese and make sure it is smooth, no lumps

7. Fold yolk into cream cheese 

8. Fold in soft peak whipped cream into yolk mixture

9. 5oz simple syrup (equal parts water and sugar brought to a boil)

10. 5oz Limoncello

11. Combine both liquids, stir to combine

12. Quickly dip ladyfingers in the limoncello mixture and lay one layer in the pan 

13. Put 1/3 mousse over it and spread.

14. Repeat this twice and let sit for 5-6 hours before serving

15. Add powdered sugar and zest of fresh Lemons for serving

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Chef Paul Saucedo, owner and pastry chef of Cocoa Bean in Geneva, is a graduate of Kendall College whose culinary career spans more than 25 years. Having honed his craft at distinguished establishments including The Ritz-Carlton Chicago, Rhapsody Restaurant, and the historic Adolphus Hotel in Dallas, Chef Paul brings a passion for French-inspired pastry, exceptional ingredients, and timeless technique to every creation.