Delicious Limoncello Tiramisu

Delicious Limoncello Tiramisu

This limoncello tiramisu is the perfect alternative to a traditional tiramisu recipe - it's light, creamy and refreshing! It can also be made up to 3 days in advance, so there will be no stress when it comes to serving dessert for a crowd.

Course Dessert

Cuisine Italian

Prep Time 1

Resting Time 6

Servings people

Calories 1007kcal

Author Pina Bresciani

Ingredients

Lemon Curd

1.5 cups granulated sugar
9 egg yolks large
3 teaspoon corn starch
5 tablespoon lemon zest, plus more for garnish
6 tablespoon lemon juice
¾ cup unsalted butter

For the Mascarpone Cream

700 mL whipping cream
½ cup + 2 tablespoon granulated sugar
3 cups (680g) mascarpone cheese at room temperature
175 mL limoncello

For the sponge/limoncello wash

40-42 ladyfingers
150 mL limoncello
300 mL whole milk

Instructions

Make the lemon curd

In a medium saucepan, whisk together the sugar, egg yolks and cornstarch.
Once smooth and well combined, add in the lemon zest and lemon juice. Whisk until combined.
Cook the mixture over medium heat until thickened, stirring with a whisk or rubber spatula, about 8 to 10 minutes.
Remove from heat and stir in the butter until combined.
Pour the curd into a wide and shallow heat-proof container. Cover the container and let it chill in the fridge while we make the rest of the tiramisu.

Make the Mascarpone Cream

In the bowl of a stand mixer fitted with the whisk attachment, add the whipping cream and the sugar.
Whisk on medium speed until thick and silky but not holding peaks.
Add mascarpone and limoncello and whisk until soft peaks form. Set aside.

Assemble the Tiramisu

In a bowl, whisk together the milk and limoncello.
To a glass or ceramic dish, add a thin layer of mascarpone cream.
Dip the ladyfingers in the milk/limoncello mixture. Dip them quickly and be careful to not saturate them too much, or else the tiramisu will be soggy.
Assemble the dipped ladyfingers in one layer in the pan. You can break the ladyfingers to fit the dish.
Add about half the mascarpone cream over the ladyfingers and spread out in an even layer.
Continue with another layer of ladyfingers dipped in limoncello/milk.
Spread a thin layer of mascarpone cream on the second layer of ladyfingers. Top with the lemon curd, and spread it out evenly.
Top with the remaining mascarpone cream.
Garnish with lemon zest. Cover and place in the fridge for at least 6 hours. This will help the limoncello firm up and the flavors develop.
Cut, serve and enjoy!

Video

Notes

The size of the dish used in this recipe is 13 x 10.5 inches
This recipe makes a large party size tiramisu - you can easily halve the recipe and make a smaller tiramisu
The lemon curd is only used on the final layer of the tiramisu
If you prefer, on the final layer, you can put the mascarpone cream on the bottom, and the lemon curd on top so that the lemon curd is showing at the top instead of the cream
You can make this recipe without the lemon curd - the whole dessert will just have a less pronounced lemon flavor
Lemon curd recipe from butternutbakeryblog.com

Nutrition