Ambiance, Romance and Limoncello Tiramisu

     Webster defines ambiance as, “atmosphere with a romantic flair.”  Although I think their definition is perfection…I probably would have rambled on a bit including words like glimmering, sensual, mysterious, captivating, charming, and alluring.  Ambiance is one of my most beloved words and something never to be underestimated.  Good restaurants are undeniably divine and dressing up and going out to celebrate and be festive has its place.  However, there is something so lovely about being home, warm and intimate and all tucked in for the night.  Devoting time to cooking for those I cherish and then creating a romantic space with all the soul-full, inspiring trimmings of candles, music and flowers is one of my favorite love-making acts.

     As poor, starry-eyed newlyweds, my ex-husband and I quickly learned that the best way to indulge our champagne tastes was to make it at home.  Steak and lobster from the grocery store could be squeezed into our budget and with a little wine, k.d.lang and candlelight, the hand-me-down kitchen table in our horrid dive of a first apartment could be transformed into quite a magical place.

    I know that chocolate is the go-to romantic desert choice...but this is truly rich, bright and memorable. If ladyfingers are a challenge to find, thinly sliced angel food or pound cake will work in a pinch.

Limoncello Tiramisu

1 cup heavy whipping cream
2 cups lemon curd, store bought is fine or find a recipe below.
1 1/2 cups Limoncello liqueur 
1 pound (2 cups) Mascarpone, at room temperature  
2 tbsp lemon zest
40 ladyfingers

Whip the heavy cream into magical stiff peak status.
In a large bowl, stir together 1 cup of the lemon curd, 1/2 cup Limoncello, mascarpone, whipped cream and lemon zest. 
Beat until light and creamy. 
In a separate bowl, mix together the remaining lemon curd and Limocello until syrupy. 
One at a time…quickly, roll a ladyfinger in the syrup and place it into your prettiest 9” x 13” casserole or glass baking dish.
Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan.
Scoop half of the Limoncello-mascarpone cream onto the ladyfingers.
Arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream. Seal the tiramisu airtight in plastic wrap. 
Refrigerate for 6 hours …or up to 2 days.

Lemon Curd

3 tbsp lemon zest

1 cup lemon juice

1 1/3 cups sugar

4 large eggs

1/2 tsp salt

1 cup unsalted butter, cut into 1” cubes

Whisk together zest, lemon juice, sugar, eggs, and salt in a 2-quart heavy saucepan.

Add the butter and cook over medium low heat, whisking constantly, until the curd is velvety thick about 10 minutes.

Immediately strain the curd through a fine sieve or cheesecloth into a bowl.

Cover and chill.

From: "Love Fest: Everyday Celebrations and Exclamation Point Meals for Those You Love and Cherish"

Available on Amazon.com or at www.mangodragonfly.com