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Limoncello Tiramisu Recipe

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3.8 from 15 reviews

Limoncello Tiramisu offers a refreshing citrus twist on the classic Italian dessert, combining the bright flavors of limoncello and lemon zest with creamy mascarpone and delicate homemade ladyfingers. This indulgent treat is perfect for spring and summer gatherings or anytime you want a light, flavorful dessert with a traditional tiramisu texture and a lemony kick.

Ingredients

For the Ladyfingers (can be store-bought):

  • 3 large eggs, separated
  • ⅓ cup granulated sugar
  • ½ cup all-purpose flour
  • Pinch of salt
  • Powdered sugar for dusting

For the Mascarpone Cream:

  • 1 cup heavy whipping cream, cold
  • ⅓ cup powdered sugar
  • 8 ounces mascarpone cheese, softened
  • ¼ cup limoncello
  • 1 teaspoon lemon zest

For the Limoncello Syrup:

  • 1 cup water
  • ½ cup granulated sugar
  • ½ cup limoncello

For Assembly:

  • Unsweetened cocoa powder for dusting

Instructions

  1. Make the Ladyfingers: Preheat the oven to 350°F (175°C). Line the bottom of a square pan with parchment paper. Separate the egg whites and yolks into two bowls. In the yolks’ bowl, whisk half the granulated sugar until light and fluffy. In a separate clean bowl, whisk egg whites with a pinch of salt until soft peaks form, then gradually add the remaining sugar while continuing to whisk until stiff peaks develop. Gently fold the yolk mixture into the whipped egg whites without deflating the batter. Sift flour into this mixture and fold gently until combined. Transfer the batter into a piping bag and pipe ladyfingers spaced slightly apart on the baking sheet. Dust tops with powdered sugar and bake for 10-12 minutes until golden and firm. Cool completely on a wire rack.
  2. Prepare the Limoncello Syrup: In a saucepan, combine water, granulated sugar, and limoncello. Heat over medium heat, stirring occasionally until sugar dissolves. Allow to simmer gently for 1-2 minutes, then remove from heat and cool fully.
  3. Make the Mascarpone Cream: In a chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gradually add powdered sugar while beating. Separately, beat the softened mascarpone cheese until smooth. Fold the mascarpone into the whipped cream along with the limoncello and lemon zest, mixing gently until just combined.
  4. Assemble the Tiramisu: Pour the cooled limoncello syrup into a shallow dish. Briefly dip each ladyfinger into the syrup to moisten but not soak. Arrange a single layer of ladyfingers in the parchment-lined square pan. Spread a generous layer of mascarpone cream atop this layer. Repeat the layering, finishing with mascarpone cream on top. Dust the tiramisu’s surface with unsweetened cocoa powder through a fine-mesh sieve. Refrigerate the entire dessert for at least 4 hours, preferably overnight, to allow flavors to meld and the ladyfingers to soften.

Notes

  • If store-bought ladyfingers are used, skip the ladyfinger baking step and proceed to soaking and assembling.
  • Ensure mascarpone is at room temperature for easy folding and smooth cream.
  • Do not over-soak the ladyfingers to prevent sogginess; a quick dip is sufficient.
  • The dessert benefits from resting time in the refrigerator to develop full flavor and texture.
  • For a stronger lemon flavor, add extra lemon zest or a small amount of fresh lemon juice to the mascarpone cream.

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