Lemon Limoncello Italian Tiramisu (Print Version)
# Ingredients:
→ Limoncello Syrup
01 -
Granulated sugar (½ cup/100g)
02 -
Fresh lemon zest (2 tablespoons)
03 -
Fresh lemon juice (⅓ cup/78ml)
04 -
Limoncello liqueur (½ cup/120ml)
→ Mascarpone Filling
05 -
Mascarpone cheese (2 cups/452g)
06 -
Fresh lemon zest (2 tablespoons)
07 -
Fresh lemon juice (3 tablespoons/45ml)
08 -
Limoncello liqueur (¼ cup)
09 -
Lemon curd (½ cup)
10 -
Heavy cream (1½ cups/354ml)
11 -
Powdered sugar (⅓ cup/41g)
→ Assembly
12 -
Ladyfinger cookies (26)
13 -
Lemon curd (1 cup)
# Instructions:
01 -
Combine sugar, lemon zest, and juice in pan. Bring to boil until sugar melts. Remove from heat, stir in Limoncello, and let cool.
02 -
Beat mascarpone with lemon zest, juice, and Limoncello until creamy. Mix in lemon curd. Separately whip cream with sugar until stiff peaks form.
03 -
Gently fold whipped cream into mascarpone mixture in two batches until light and fluffy.
04 -
Dip ladyfingers in Limoncello syrup and arrange in 11x8-inch pan. Top with half the mascarpone mixture and spread half cup lemon curd.
05 -
Add another layer of dipped ladyfingers, remaining mascarpone, and decorate top with extra mascarpone or whipped cream and lemon curd.
06 -
Refrigerate at least 4 hours before serving.
# Notes:
01 -
Can be made without Limoncello by substituting with extra lemon juice
02 -
Recipe can be adapted for different pan sizes
03 -
Rub lemon zest with sugar for enhanced flavor