Limoncello Tiramisu

Limoncello Tiramisu combines the refreshing citrus notes of Limoncello liqueur with creamy mascarpone and delicate ladyfinger biscuits.

Course Dessert

Cuisine American, Italian

Keyword lemon, tiramisu

Prep Time 10

Chill 4

Total Time 4 10

Servings servings

Calories 815kcal

Combine the sugar and water in a small saucepan. Bring to a boil over medium heat. Stir until the sugar is melted.
Add in the limoncello and lemon juice and set to the side to cool while making the rest of the tiramisu items.

Add the mascarpone cheese to the bowl of a stand mixer. Beat for about 30 seconds just to loosen up the cheese. Add in the lemon curd and mix just until combined.
Add in the limoncello and lemon juice. Mix on low speed just until combined. Do not overmix the mascarpone mixture as it will separate. Set aside.
In another bowl, combine the heavy whipping cream and sugar. Mix on medium/high speed for 2-3 minutes or until stiff peaks form.
Fold in about half of the whipped cream to the mascarpone mixture. Then fold in the remaining whipped cream until completely combined.
Prepare the workspace - have the ladyfinger cookies unwrapped, the cooled syrup handy, and the mascarpone mixture.
Using a 9x13 baking dish, dip a ladyfinger in the syrup, quickly flip it to coat both sides and then lay it flat in the baking dish.
Continue until the ladyfingers cover the bottom of the dish - cutting/breaking some cookies to fit. NOTE - Soaking too long in the syrup will lead to soggy and mushy tiramisu.
Spread about half of the mascarpone filling over the cookies and smooth it evenly to the edges.
Repeat with another layer of dipped cookies.
Repeat with another layer of the remaining mascarpone filling.
Cover loosely with plastic wrap and chill for a minimum of four hours - it is best to chill overnight.
When ready to serve, make the whipped topping.

Combine the heavy cream and confectioner’s sugar in the bowl of a stand mixer.
Whip with the whisk attachment until you achieve stiff peaks.
Transfer the whipped cream to a piping bag fitted with a large round tip and pipe small dollops across the entire top of the tiramisu.
Sprinkle with the lemon zest.

Storage: Tiramisu can be stored in the fridge for up to 2 days.