Looking for something different to celebrate with this July 4th Holiday? Try this fabulous Limoncello Tiramisu dessert courtesy of Terry Conlan, Executive Chef at the Lake Austin Spa Resort. Not only is it light and flavorful, but heavenly as well. Hey, and like they say if you share it with friends the calories don’t count (all be it this is a low-cal treat…so keep it for yourself)!

Limoncello Tiramisu
6 large lemons
2 tablespoons honey
½ cup confectionary sugar, packed
½ cup granulated sugar
6 tablespoons Limoncello liqueur, divided 1 tab, 5 tab
8 ounces fat free cream cheese
8 ounces reduced fat cream cheese
½ teaspoon salt
12 ounces fat free whipped topping
16-20 lady fingers

Cut the peel from two of the lemons. Juice all lemons. Cut the peel into thin strips, and then blanch in boiling water for 1 minute. Repeat blanching with fresh water, two more times. Combine ¼ cup water with the confectionary sugar and simmer the peels for 5-6 minutes. Strain, reserving syrup. Roll the lemon peel in the granulated sugar and set on parchment paper to dry.

Combine the lemon juice with the honey and 1 tablespoon of the Limoncello in a flat bottomed dish. Pulse the cream cheeses, salt, reserved lemon syrup and remaining liqueur in a food processor until smooth. Pulse in the whipped topping. Dip half the lady fingers in the lemon juice mixture and use to line the bottom of an 8 x 12 casserole dish. Spread with half of the topping. Repeat. Chill.

To serve, scoop out portions and top with a little candied peel. Serves: 10

Get the full write-up on Chef Conlan’s Blog: http://www.lakeaustin.com/austin-spa-blog.php


Good Eats,
~Tacy