One Day Before the Celebration
Everyday Divas Celebrations
with Mimi and Sue
Zest three of the lemons and set the zest aside. Squeeze the juice from all of the lemons and set aside. You will need 3/4 cup of juice.
Make your zabaglione:
Place a bowl in a sauce pan with gently simmering water under it. Make sure the bottom of the bowl doesn't touch the water.
Off of the heat put the egg yolks, sugar and limoncello in the bowl and beat with an electric hand mixer. Start at a slow speed and gradually increase to the highest speed you can go without splashing the mixture all over the kitchen. Beat mixture for 3-5 minutes until the sugar is melted and the mixture starts to look light yellow and fluffly. Now put the bowl on top of the sauce pan and continue to beat the mixture at a medium speed until it is thick and holds a ribbon. Allow the mixture to cool to room temperature.
Make limoncello "syrup":
- 3/4 cup fresh squeezed lemon juice
Place in another saucepan, bring to a boil stirring until the sugar dissolves. It will thicken slightly but will not be syrupy.
- zest of three meyer lemons
Place in a large bowl and beat with an electric mixture until light and creamy.
Place in a large bowl and beat with an electric mixture until whites hold firm peaks.
Fold 1/3 of the zabaglione into the marscapone mixture. Gently fold the remaining 2/3 in two additions.
Fill a shallow bowl with the cooled limoncello "syrup". One at a time quickly roll the ladyfingers in syrup and then line 20 of them in rows, end to end across a 9 x 13 baking dish. Spread 1/2 of the marscapone mixture over the lady fingers. Create a second layer of ladyfingers the same way and cover with the remaining marscapone mixture. Cover with plastic wrap and refrigerate up to 24 hours before serving.
I saw this recipe in the Wall Street Journal. Sue wanted to serve mixed berries for the celebration but I was insistent that we have this. I will tell you it is very complicated. Also, the approach to making the zabaglione is different than the recipe as published because Sue has made zabaglione many times and has her own way of doing it.
This means when you lift the beaters (after turning the mixer off) a ribbon will flow from the beaters. Another way to tell is you will start to see the bottom of the bowl while you are beating the mixture. If you have a kitchen thermometer, the temperature will be 145-150 degrees
Yes, I have my own approach to zabaglione and tiramisu. So, even though I was reluctant, I agreed to make this dessert. The night before the celebration I had a nightmare that Ina Garten admonished me saying: "Haven't you learned anything from me? You should never serve something to guests that you haven't prepared before." Mimi thought that was hilarious.
Put the bowl into the sauce pan, take it out of the sauce pan, if it's wet, pour out a little of the water. You do not want the bottom of the pan to touch the simmering water.
Do not over beat the egg whites or they will lose air and collapse.
To properly "fold" ingredients, the first 1/3 you can gently mix together. This lightens up the base mixture. Pour the second 1/3 of the zabaglione in. Take a rubber spatula and "cut" down to the bottom of the two mixtures, lift and fold the mixture over itself. Turn the bowl and do this repeatedly until combined. Do the same thing with the last 1/3 of the zabaglione and then with the egg whites.
It's ok if you see streaks of egg white in the mixture.
A 9 X 13 baking dish fits the two lady fingers across it perfectly. If you use a different size you will have a botchy mess.
Will you just LOOK at that dessert! Don't you want some? It was delicious and I'm not just sucking up to Sue. It was awesome.
The only think I suggest is wait until right before you are ready to serve it to zest the lemon. Sue likes to do everything ahead of time but I think if you zest too soon it doesn't look as good.
Oh for pete's sake. What a nitpicker Mimi is.