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Limoncello Tiramisu Recipe

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4 from 6 reviews

A refreshing twist on classic tiramisu, this Limoncello Tiramisu features layers of crisp ladyfingers soaked in a zesty limoncello-lemon syrup, creamy mascarpone mixed with lemon curd, and luscious whipped cream. Perfectly chilled for a few hours, this dessert offers a bright and citrusy flavor profile ideal for spring and summer gatherings.

Ingredients

Limoncello Syrup

  • 1 1/4 cups water
  • 1/3 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
  • 1/3 cup limoncello
  • 4 tablespoons lemon juice
  • 2 cups heavy whipping cream
  • 1/3 cup granulated sugar

Optional Topping

  • 1 cup heavy whipping cream
  • 2-3 tablespoons powdered sugar
  • 1 lemon, zested

Instructions

  1. Make the Limoncello Syrup: In a small saucepan, combine water and granulated sugar. Stir over medium-high heat until sugar dissolves completely. Remove from heat and stir in limoncello and lemon juice. Pour into a shallow bowl and set aside to cool slightly.
  2. Prepare the Mascarpone Mixture: In a large bowl or mixer bowl, beat mascarpone cheese on medium-low speed for 30 seconds to loosen it. Add lemon curd and mix until combined. Incorporate limoncello and lemon juice, mixing carefully without overbeating. Set aside.
  3. Whip the Cream: In a separate large bowl, beat 2 cups heavy whipping cream with 1/3 cup granulated sugar until stiff peaks form.
  4. Combine Mascarpone and Whipped Cream: Stir about one-third of the whipped cream into the mascarpone mixture. Gently fold in the remaining whipped cream until smoothly combined.
  5. Dip Ladyfingers: One at a time, quickly dip each ladyfinger into the syrup—about 2 seconds per side—to avoid oversaturation, preserving some crispness.
  6. First Layer Assembly: Arrange dipped ladyfingers in a single layer in a 9×13 inch pan, cutting to fit if needed. Spread half of the mascarpone cream evenly over the ladyfingers and smooth the surface.
  7. Second Layer Assembly: Repeat the dipping process with remaining ladyfingers. Arrange them over the mascarpone layer, then spread the remaining mascarpone cream on top, smoothing the surface.
  8. Chill: Cover the pan tightly with plastic wrap or foil. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the tiramisu to set.
  9. Optional Topping: Beat 1 cup heavy cream with 2-3 tablespoons powdered sugar until stiff peaks form. Transfer to a piping bag or a ziplock bag with a snipped corner. Pipe dollops evenly over the tiramisu. Garnish with lemon zest before serving.

Notes

  • Do not oversoak the ladyfingers; they should stay slightly crisp to maintain texture.
  • Use chilled mascarpone and heavy cream for best whipping results.
  • Limoncello adds authentic citrus flavor but can be substituted with a lemon liqueur or lemon extract for a non-alcoholic version (adjust quantities accordingly).
  • Allowing the tiramisu to chill overnight improves flavor and texture significantly.
  • For extra zest, sprinkle additional lemon zest on top just before serving.

Find it online: https://marthatasty.com/limoncello-tiramisu-recipe/