Limoncello Tiramisu: A Zesty Italian Dessert Recipe
Ingredients
Limoncello Syrup
- 1/2 cup granulated sugar (100 grams)
- 2 tbsp lemon zest
- 1/3 cup lemon juice (78 ml)
- 1/2 cup Limoncello liqueur (120 ml)
Limoncello Mascarpone
- 2 cups Mascarpone cheese (452 grams)
- 2 tbsp lemon zest
- 3 tbsp lemon juice (45 ml)
- 1/4 cup Limoncello liqueur
- 1/2 cup lemon curd
- 1 1/2 cups heavy cream (354 ml)
- 1/3 cup powdered sugar (41 grams)
To Assemble
- 26 ladyfinger cookies
- 1 cup lemon curd
Preparation
Limoncello Syrup
In a small pan, combine granulated sugar, lemon zest, and lemon juice. Stir well and bring to a boil until the sugar dissolves. Remove from heat and stir in Limoncello liqueur. Set aside to cool.
Limoncello Mascarpone
In a mixing bowl, beat Mascarpone cheese with lemon zest, lemon juice, and Limoncello liqueur until creamy. Add lemon curd and mix until combined. In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Fold half of the whipped cream into the Mascarpone mixture, then gently fold in the remaining whipped cream until fluffy.
Assemble the Tiramisu
Dip ladyfinger cookies one at a time into the Limoncello syrup and arrange them in an 11×8-inch pan. Spread half of the Limoncello Mascarpone over the ladyfingers, followed by a layer of lemon curd. Add another layer of dipped ladyfingers, then spread the remaining Mascarpone on top. Pipe any leftover Mascarpone or whipped cream around the borders, and top with lemon curd and a sprinkle of lemon zest. Chill in the fridge for at least 4 hours before serving.
Enjoy this refreshing, zesty Limoncello Tiramisu, perfect for any occasion!
