Limoncello Tiramisu
A joyful and refreshing twist on the classic Italian dessert, offering a bright, citrusy flavor that dances on your palate.
Ingredients
Cream Mixture
- 3 cups heavy cream Adds a cloud-like texture.
- 3 tablespoons confectioners' sugar Balances the creamy layers.
- 1 lb. mascarpone The heart of any tiramisu.
- 2 teaspoons finely grated lemon zest Elevates the dessert with fresh lemon flavor.
- 1/4 teaspoon kosher salt Enhances sweetness and rounds out flavors.
Assembly Ingredients
- 2 (7-oz.) boxes ladyfingers Soft, airy cookies that soak in the lemon mixture.
- 2 1/2 cups store-bought lemonade Serves as a light soak for the ladyfingers.
- 1 1/2 cups homemade or store-bought lemon curd Adds a luxurious layer of tanginess.
Instructions
Preparation
- In the large bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until medium peaks form, about 3-5 minutes.
- In a separate bowl, mix together the mascarpone cheese, lemon zest, and kosher salt until smooth.
- Gently fold one-third of the whipped cream into the mascarpone mixture, then fold back into the remaining whipped cream until fully incorporated.
- Combine lemonade and limoncello in a shallow dish. Dip each ladyfinger briefly into the mixture.
Assembly
- Line a 13" x 9" pan with dipped ladyfingers, then spread half of the whipped cream mixture on top followed by 1 cup of lemon curd.
- Repeat the process with more ladyfingers, layer them over the lemon curd, and add the remaining cream mixture, finishing with the last half cup of lemon curd.
- Pipe any remaining whipped cream over the top and refrigerate for at least 3 hours before serving.
Notes
Use chilled bowls when whipping cream for best volume. Ensure ladyfingers are dipped quickly to prevent sogginess. The tiramisu must chill for flavors to meld.