Description
Indulge in a bright and refreshing twist on classic tiramisu with this Zesty Limoncello Tiramisu recipe. Layers of limoncello-soaked ladyfingers and creamy mascarpone create an unforgettable dessert.
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar, divided
- 16 oz (2 cups) mascarpone cheese, chilled
- 1 1/2 cups heavy cream, chilled
- 1 cup limoncello
- 1/2 cup water
- 24–30 Savoiardi ladyfingers (about 200g)
- Zest of 1 large lemon, for garnish
Instructions
- Prepare Limoncello Syrup: In a shallow dish, combine limoncello, water, and 1 tablespoon of the granulated sugar. Stir until sugar dissolves.
- Make Mascarpone Cream Base: In a large bowl, whisk egg yolks with 1/2 cup of the granulated sugar until pale yellow and slightly thickened. Gently fold in the chilled mascarpone cheese until just combined and smooth. Do not overmix.
- Whip Heavy Cream: In a separate, very cold bowl, whip the chilled heavy cream with the remaining 3 tablespoons of granulated sugar until stiff peaks form.
- Combine Cream Mixtures: Gently fold the whipped cream into the mascarpone-egg yolk mixture in two additions, using a spatula to maintain volume.
- Dip Ladyfingers: Quickly dip each ladyfinger into the limoncello syrup for 1-2 seconds per side. Do not over-saturate.
- Assemble Tiramisu: Arrange a single layer of dipped ladyfingers at the bottom of a 9×13 inch (or similar size) serving dish. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow flavors to meld and the cream to set.
- Garnish and Serve: Just before serving, remove from the fridge and generously sprinkle fresh lemon zest over the top. Slice and serve chilled.
- Prep Time: 30 mins
- Cook Time: 0 mins