Limoncello Tiramisu or Trifle

The dripping trifle bowl is a limoncello trifle that I taught at a class in Indiana a few weeks ago.  When I taught tiramisu at The Kitchen Shoppe on Sunday, I mentioned that you could make a Limoncello tiramisu using lemon curd, and mascarpone....and so I promised to publish the recipe.  So if you are looking for a great dessert for the holidays, this one will do it for you.  Whether you decide to use pound cake for trifle, or ladyfingers for tiramisu, this is a simple, make ahead dessert.  Buon appetito!

Limoncello Mascarpone Trifle

Serves 8

This recipe is for a trifle (using cake rather than lady fingers)  For Tiramisu, substitute 3 packages Italian lady fingers for the cake, and lay them into a 13-by-9-inch baking pan. 

For the Cake

2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 3/4 cups sugar

1 cup buttermilk

4 large eggs

1 tablespoon vanilla paste or extract

1.     Preheat the oven to 375 degrees, and coat the inside of a 1/2sheet pan with non-stick cooking spray, or with a silicone baking liner.

2.     In a mixing bowl, whisk together the flour, baking powder, salt and soda.

3.     In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the buttermilk, eggs, and vanilla; the mixture will look curdled. 

4.     With the machine on low speed, add the flour mixture a bit at a time, until the mixture begins to come together.  Beat on medium speed for 2 minutes, until the batter is smooth. 

5.     Pour the batter into the sheet pan, and bake for 10 to 15 minutes until a skewer inserted into the center comes out clean.  Remove from the oven and cool on a rack. 

6.     OR:  One Sara Lee pound cake, cut into 1/2-inch slices

For the Lemon Curd

1 cup sugar

6 large eggs

1/2 cup fresh lemon juice

1/4 cup Limoncello

1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes

1.     In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil. 

2.     Remove from the heat, stir in the Limoncello, and whisk in the butter a bit at a time.  Push the lemon curd through a sieve into a clean bowl, and press plastic wrap into the lemon curd.  Allow to cool completely. 

3.     The lemon curd will keep in the refrigerator for up to 5 days, or freeze for up to 3 months. 

4.     If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups. 

 For the Mascarpone crème

3 cups heavy cream

1/2 cup sugar

1 1/2 cups mascarpone cheese

1.     In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form. 

2.     Add the mascarpone, and beat together until blended.  Refrigerate until ready to use. 

For the Limoncello Brushing Liquid

3/4 cup Limoncello

1/4 cup water

Blend together the Limoncello and water, and set aside. 

Assembly

Cooled cake

Limoncello brushing liquid

Lemon curd

Mascarpone crème

1.     Choose an 8 to 10 cup glass bowl, and cut the cake into pieces that will fit into the bottom of the bowl.  Brush with some of the Limoncello mixture.

2.      Spread a 1/2-inch layer of lemon curd over the cake, and top the lemon curd with 1/2-inch of the mascarpone crème.

3.      Continue layering cake, brush with Limoncello, layer curd, and mascarpone crème, ending with mascarpone crème.  Refrigerate for at least 8 hours, and serve cold. 

4.     Variation:  The trifle can be served in individual parfait glasses, if desired. 

5.     Another Variation:  After spreading the lemon curd, sprinkle the curd with your choice of berries:  sliced strawberries, raspberries, blueberries, or blackberries. 

My Road to the Final Four

Months ago, Dr. C., our son Ryan and I found out we had gotten tickets to the Final Four through the NCAA's ticket lottery.  I was ecstatic, since this is a bucket list thing for me.  I am a college basketball fanatic, and look like Telly Monster from Sesame Street some weekends, I've watched so much of it. 

And then Indiana's Governor decided to sign this bill that legalizes discrimination, but under the guise of religious freedom.  My brain was exploding with thoughts of "how could they do that?"   My stomach has been in knots this week, thinking about the impact this will have on friends, and the sheer audacity of public servants who pass bills like this but won't fix their roadways, or invest in their children's education.


We considered boycotting, but then a friend said, don't boycott, go and support the mayor of Indianapolis, who signed an executive order protecting everyone's rights. 
I'm hoping that by going, we will be the change we hope to see in the world.  I'm teaching in Indiana after the Final Four for a friend I've known for almost 20 years, and I know he's a businessman who welcomes everyone into his store...I'm honored to work with him, and want to support businesses in Indiana like his. 
So, we are heading into the storm, but hopeful that all will be well--that means Kentucky doesn't win and upset Indiana's perfect season in 1976. 

On the Road Again

It's that time of year again, I'm out on the road visiting independent cooking schools, teaching cooking classes, sometimes 2 a day as I cross the mid-west, and then head to the East Coast.  I'm currently in Indiana visiting my son in Bloomington, home of the IU Hoosiers.  Ryan is an IU alum, and sports writer, and if I didn't plan these trips, I probably wouldn't get to see him as often as I do.  I spent last week in West Lafayette, IN at KitchenArt and CooksWares in Cincinnati. 

I'll be heading back to West Lafayette tomorrow for 2 more classes before heading East to Carlisle, PA and The Kitchen Shoppe, ending my book tour in Chapel Hill, NC at A Southern Season.  The theme for this fall's travels is pressure cooking; my book, The Easy Pressure Cooker Cookbook is out, and the students are loving the recipes, easy of use, and the food that comes out a pressure cooker. Risotto in 7 minutes without stirring?  I think I need that!

We all remember the stories about grandma's pressure cooker that exploded, and sent split peas showering everyone within a 2 mile radius; today's new slow cookers are sleek stainless steel pots, with so many safety features it's next to impossible to have anything go wrong. 

 So as I pack up my bags, and get ready for another day, I'll share this risotto recipe that is fast and fabulous from the pressure cooker, I hope you'll go into your local independent cooking school and ask about pressure cookers, and see if this isn't a piece of equipment that you need, I know I'm sold!

White Risotto

Serves 6

4 tablespoons unsalted butter

1 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1 1/2 cups Carnaroli or Vialone Nano rice

1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth

3 1/2 cups chicken broth

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper (optional)

1/4 cup aged balsamic vinegar

Melt 2 tablespoons of the butter with the oil in the pressure cooker over medium-high heat. Add the shallot and sauté for 1 minute, or until fragrant. Add the rice and toss to coat. Pour in the wine and broth and lock the lid in place. Cook at high pressure for 8 minutes.

Quick release the pressure and remove the lid, tilting the pot away from you to allow the steam to escape. Stir in the remaining 2 tablespoons of butter and the cheese. Taste the rice for seasoning, adding salt and pepper if necessary. Allow the rice to stand for 2 minutes and stir again. If the risotto is not quite cooked, give it another minute over medium heat. Serve in shallow bowls, and drizzle with some of the balsamic vinegar.

 Wishing you all a safe and happy Halloween from the crossroads of America.

Got Milk?

I taught tonight at KitchenArt in West Lafayette, Indiana,and came back to the hotel and found this link to an organic dairy in Britain.  When was the last time you saw your local farmer rapping?  I love this---if you aren't drinking organic milk, it's time you started!  Enjoy, I'll be back tomorrow with something new, until then, sleep well.