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Limoncello Tiramisu Recipe

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4.3 from 30 reviews

  • Author: Amina
  • Total Time: 4 hours 30 minutes
  • Yield: 18 servings

Description

Limoncello Tiramisu is a delightful twist on the classic Italian dessert, infusing vibrant lemon flavors and the bright, citrusy notes of limoncello. This no-bake dessert features crisp ladyfinger cookies soaked in a limoncello-lemon syrup, layered with a luscious mascarpone and lemon curd cream, and finished with a light whipped cream topping and fresh lemon zest. Perfectly chilled for a few hours, it offers a refreshing and elegant treat that serves 18 and is ideal for gatherings and celebrations.

Ingredients

Syrup

  • 1 1/4 cups water
  • 1/3 cup granulated sugar
  • 1 cup limoncello
  • 3 tablespoons lemon juice

Main Layers

  • 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. Prepare Limoncello Syrup: In a small saucepan, combine water and granulated sugar. Heat over medium-high heat, stirring until sugar dissolves completely. Remove from heat, then stir in limoncello and lemon juice. Pour the syrup into a shallow bowl and allow it to cool slightly.
  2. Mix Mascarpone Layer: In a large bowl or stand mixer, beat mascarpone cheese on medium-low speed for about 30 seconds to loosen it. Add lemon curd, mixing until combined. Then mix in limoncello and lemon juice carefully to avoid overbeating.
  3. Whip Cream for Filling: In a separate large bowl or stand mixer, whip 2 cups heavy cream with 1/3 cup granulated sugar until stiff peaks form.
  4. Combine Mascarpone and Cream: Stir about one-third of the whipped cream into the mascarpone mixture to lighten it. Then gently fold in the remaining whipped cream until fully blended.
  5. Dip Ladyfingers: One at a time, dip each ladyfinger into the limoncello syrup for about 2 seconds on each side. Avoid soaking too long to maintain slight crispness.
  6. First Layer Assembly: Arrange the dipped ladyfingers in a single layer in a 9×13 inch pan, cutting to fit as needed. Spread half of the mascarpone cream evenly over the ladyfingers.
  7. Second Layer Assembly: Dip the remaining ladyfingers as before and layer them on top of the mascarpone layer. Spread the remaining mascarpone cream over the top and smooth.
  8. Chill: Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 4 hours, preferably overnight, to set and allow flavors to meld.
  9. Prepare Optional Topping: Beat 1 cup heavy whipping cream with 2-3 tablespoons powdered sugar until stiff peaks form. Transfer to a piping bag or ziplock with a corner cut off.
  10. Decorate: Pipe dollops of whipped cream over the tiramisu in rows and sprinkle with fresh lemon zest just before serving.

Notes

  • Do not over-soak the ladyfingers to keep the dessert from becoming soggy; a quick 2-second dip on each side is enough.
  • For best flavor, chill the tiramisu overnight to allow the cream to firm and the flavors to meld.
  • You can adjust the sweetness of the whipped cream topping by varying the powdered sugar amount between 2 to 3 tablespoons.
  • Use chilled mascarpone and cream for easier whipping and better texture.
  • Make sure to zest the lemon before juicing it to maximize the fresh lemon flavor.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

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