Description
This delicious, citrusy, lemon version of the beloved classic Italian dessert, Tiramisu (“pick me up” in Italian) will have everyone dreaming of the lemon tree-covered Amalfi Coast intertwined with Northern Italy where Tiramisu originated. This is the best of “la dolce vita” (“the sweet life” in Italian). The only difficult element required for this recipe is the patience you need while waiting the 6 hours to chill and set before serving!
Buon Appetito!
Ingredients
Scale
Limoncello Syrup
- 1/3 cup lemon juice, freshly-squeezed
- 1/2 cup granulated sugar
- 2 Tbsp. lemon zest
- 1/2 cup cup of Italian Limoncello liqueur
Limoncello Filling
- 16 oz. (2 cups/2 cartons) mascarpone cheese, room temperature
- 1 cup lemon curd
- 3 Tbsp. lemon juice, freshly-squeezed
- 1/3 cup Italian Limoncello liqueur
- 2 Tbsp. lemon zest
- 2 cups heavy cream
- 1 cup powdered sugar
Optional Lemon Cream Topping
- 2 cups heavy whipping cream
- 2 cups powdered sugar (you can use granulated sugar if you prefer)
- 1 tsp. vanilla extract
- zest of 1 lemon
For the Assembly:
- 26 large Italian Ladyfinger cookies (the sizes vary, so use the amount that you need)
- 1–1/2 cup lemon curd
- Garnish: Lemon slices
- Garnish: Fresh sprigs of mint
Instructions
For the Limoncello Syrup
- In a small saucepan, set on medium-high heat, combine the lemon juice, sugar, and lemon zest. Cook until it comes to a boil and when the sugar is dissolved. Turn the heat off and remove it from the stove heat.
- Add the Limoncello liqueur to the mixture and stir until well combined. Set aside and allow the syrup to cool down. It doesn’t thicken.
For the Limoncello Filling
- In a large mixing bowl, using an electric hand-held mixer, mix together the mascarpone, lemon curd, lemon juice, Limoncello Liqueur, and lemon zest.
- In another large mixing bowl, using an electric hand-held mixer, mix together the cream and sugar until stiff peaks form.
- Add the whipped cream and sugar mixture to the mascarpone mixture, gently folding in until combined.
For the (Optional) Lemon Cream Topping
- In a medium mixing bowl, with an electric handheld mixer beat the cream, powdered sugar, vanilla extract, and lemon zest until stiff peaks form.
To Assemble the Limoncello Tiramisu
- Dip the ladyfinger cookies, one at a time and very quickly into the Limoncello soaking syrup (a few seconds only so that the cookies don’t get mushy; you want a little bit of a crunchy texture to compliment the creamy textures).
- As soon as the ladyfingers are dipped into the syrup, immediately place them in a layer that covers the bottom of an 11″ x 8″ pan.
- Spread this layer of ladyfingers with half of the Limoncello filling, spreading evenly on the top.
- Continue dipping the next layer of ladyfinger cookies into the Limoncello soaking syrup and immediately place this second layer of ladyfinger cookies on top of the Limoncello filling.
- Spread the remaining Limoncello filling on top of the second layer of ladyfinger cookies.
- Dollop lemon curd all over the top of the Lemon Cream Topping and with a butter knife, make curvy swirls.
- Chill in the refrigerator for at least 6 hours or overnight.
- Just before serving, snip off a corner of a Ziploc bag or use a pastry bag and pipe the Lemon Cream Topping around the edges of the top of the tiramisu.
- Place the Tiramisu in the freezer to get a bit firmer for about 30 minutes.
- Garnish with sliced lemons and sprigs of mint.
Buon Appetito!!
~ Roz
