Description
A bright and zesty twist on the classic Italian dessert, featuring limoncello-soaked ladyfingers and a creamy, light mascarpone filling. This no-bake treat is perfect for any occasion.
Ingredients
- 6 large eggs, separated
- 3/4 cup (150g) granulated sugar, divided
- 16 oz (450g) mascarpone cheese, at room temperature
- 1 1/2 cups (360ml) heavy cream, cold
- 1/2 cup (120ml) limoncello liqueur
- 1/4 cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest (from 1–2 lemons)
- 24–30 ladyfingers (Savoiardi)
- Optional garnish: white chocolate shavings or extra lemon zest
Instructions
- 1. Prepare Limoncello Soaking Liquid: In a shallow dish, combine limoncello, lemon juice, and 1 tablespoon of granulated sugar. Stir until sugar dissolves.
- 2. Make Mascarpone Cream Base: In a heatproof bowl set over a saucepan of simmering water (not touching water), whisk egg yolks with 1/2 cup (100g) granulated sugar until pale and thick, about 5-7 minutes. Remove from heat and let cool slightly.
- 3. Whip Cream and Egg Whites: In a large bowl, whip cold heavy cream until soft peaks form. In a separate clean, dry bowl, whip egg whites until stiff peaks form.
- 4. Combine Cream Layers: Gently fold the cooled egg yolk mixture into the mascarpone cheese until just combined. Then, gently fold in the whipped heavy cream, followed by the whipped egg whites in two additions, until no streaks remain and the mixture is light and airy. Stir in the lemon zest.
- 5. Dip Ladyfingers: Quickly dip each ladyfinger into the limoncello soaking liquid for 1-2 seconds per side. Do not over-soak.
- 6. Assemble Tiramisu: Arrange a single layer of dipped ladyfingers at the bottom of an 8×8 inch or 9×13 inch serving dish. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
- 7. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow flavors to meld and the tiramisu to set.
- 8. Garnish and Serve: Just before serving, garnish with white chocolate shavings or extra lemon zest, if desired. Serve chilled.
- Prep Time: 30 mins
- Cook Time: 10 mins (for egg yolks)