Limoncello Tiramisu
A delightful twist on the classic Italian dessert that combines creamy flavors with a zesty lemon kick, perfect for family gatherings or special occasions.
Ingredients
Cream Mixture
- 3 cups heavy cream Ensure it's cold for better whipping.
- 3 Tbsp confectioners' sugar Adds sweetness.
- 1 lb mascarpone Should be creamy and smooth.
- 2 tsp finely grated lemon zest Infuses dessert with aroma.
- 1/4 tsp kosher salt Enhances flavors.
Ladyfinger Layer
- 2 boxes ladyfingers (7 oz each) About 48 pieces.
Soaking Liquid
- 2 1/2 cups store-bought lemonade For soaking.
- 1 1/2 cups limoncello Can use a non-alcoholic version.
Lemon Curd Layer
- 1 1/2 cups homemade or store-bought lemon curd Divided for layering.
- thinly sliced lemon zest for serving A finishing touch.
Instructions
Preparation
- In a large bowl, beat the heavy cream and confectioners' sugar with a mixer until medium peaks form.
- In another bowl, mix mascarpone, finely grated lemon zest, and kosher salt until combined.
- Fold one-third of the whipped cream into the mascarpone mixture, then gently mix in the remaining whipped cream until just combined.
- In a shallow dish, combine the lemonade and limoncello.
- Dip each ladyfinger briefly into the mixture.
Layering
- Layer the dipped ladyfingers in a 13" x 9" pan.
- Spread half of the cream mixture over the ladyfingers.
- Add 1 cup of lemon curd on top and spread it evenly.
- Repeat the layering process with the remaining ingredients, finishing with another layer of cream and topping with the remaining lemon curd.
Chilling
- Refrigerate for at least 3 hours or overnight.
- Garnish with thinly sliced lemon zest before serving.
Notes
For the best flavor, allow plenty of chilling time for the flavors to meld. You can also use low-fat mascarpone or whipped cream for lighter options.