Description
A bright and zesty twist on classic tiramisu, featuring limoncello-soaked ladyfingers and creamy lemon-infused mascarpone. This elegant dessert is refreshingly light and perfect for any occasion.
Ingredients
- 6 large egg yolks
- 1 cup (200g) granulated sugar, divided
- 16 oz (450g) mascarpone cheese, at room temperature
- 1/2 cup (120ml) limoncello
- 1/4 cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest
- 24–30 ladyfingers (savoiardi)
- 6 large egg whites
- Optional: 1/4 cup cooled espresso (for dipping syrup)
- Optional: Fresh berries and mint for garnish
Instructions
- Prepare Limoncello Syrup: In a shallow dish, combine limoncello, lemon juice, and 2 tablespoons of the granulated sugar. Stir until sugar dissolves. If using, add cooled espresso.
- Make Sabayon Base: In a heatproof bowl, whisk egg yolks and 1/2 cup of the remaining sugar until pale and thick. Place over a saucepan of simmering water (not touching water) and whisk continuously for 5-7 minutes until light and fluffy. Remove from heat and let cool slightly.
- Fold in Mascarpone: Gently fold the room temperature mascarpone cheese into the cooled sabayon until just combined and smooth. Stir in the lemon zest.
- Whip Egg Whites: In a very clean, separate bowl, whip egg whites until stiff peaks form.
- Combine Cream Layers: Gently fold the whipped egg whites into the mascarpone mixture in two additions until just combined, being careful not to deflate the mixture.
- Dip Ladyfingers: Quickly dip each ladyfinger into the limoncello syrup for 1-2 seconds per side. Arrange a single layer in the bottom of a 9×13 inch (or similar) serving dish.
- Layer Tiramisu: Spread half of the mascarpone cream evenly over the first layer of ladyfingers. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top.
- Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the tiramisu to set and flavors to meld.
- Serve: Garnish with fresh lemon zest, berries, or mint before serving.
- Prep Time: 30 mins
- Cook Time: 10 mins