Limoncello Tiramisu
This easy limoncello tiramisu sings with lemon flavor both from fresh lemons and delicious limoncello. Ladyfingers are soaked in a limoncello syrup and then layered with a pillowy lemon whipped mascarpone cream.
Ingredients
Limoncello Syrup
- 1 ¼ cups water
- ⅓ cup granulated sugar
- 1 cup limoncello
- 3 tablespoons lemon juice
Tiramisu
- 48 crisp ladyfinger cookies about two 7 oz packages
- 24 oz mascarpone cheese chilled
- 15 oz prepared lemon curd
- ⅓ cup limoncello
- 4 tablespoons lemon juice
- 2 cups heavy whipping cream
- ⅓ cup granulated sugar
Topping (Optional)
- 1 cup heavy whipping cream
- 2-3 tablespoon powdered sugar
- 1 lemon zested
Instructions
Limoncello Syrup
- In a small saucepan, combine the water and sugar and stir over medium-high heat until the sugar is dissolved. Remove from the heat and stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and set aside to cool slightly.
Tiramisu
- In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it's loosened up, about 30 seconds.
- Add the lemon curd and mix until combined. Add the limoncello and the lemon juice and mix until combined. Be careful not to overbeat the mascarpone. Set aside.
- In a separate large bowl or bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form.
- Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.
- With one ladyfinger at a time, dip into the syrup on one side for about 2 seconds and then the other side for about 2 seconds. You don't want to overly saturate the ladyfingers or the tiramisu will be too soggy. The cookie should still have a slight crispness to it after dipping.
- Arrange each ladyfinger in a 9x13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed.
- Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them in the same way over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top.
- Cover the dish with plastic wrap or foil and let refrigerate at least 4 hours but preferably overnight. Top with additional whipped cream (if desired) just before serving.
Optional Topping
- Beat the heavy cream and 2-3 tablespoons of powdered sugar (depending on the level of sweetness you want) in a large bowl until stiff peaks form.
- Place the whipped cream into a ziplock with one corner snipped off or into a pastry bag fit with a round tip. Pipe dollops of whipped cream in rows over the tiramisu. Sprinkle with lemon zest.
Notes
- See the post for alternate pan sizes and quantities.
- The tiramisu will last covered in the refrigerator for up to 4 days.
Nutrition
Calories: 482kcal
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