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Limoncello Tiramisu

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Ingredients

Warning0 allergens identified

Limoncello Tiramisu

Limoncello Syrup

1 ¼ cups Water

½ cup Sugar

1 cup Limoncello

¼ cup Lemon juice

Tiramisu

14 ounces Ladyfinger cookies

24 ounces Mascarpone cheese

15 ounces Lemon curd

½ cup Limoncello

¼ cup Lemon juice

2 cups Heavy whipping cream

⅓ cup Sugar

Whipped Topping

1 cup Whipped cream

¼ cup Powdered sugar

Lemon zest

Instructions

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Limoncello Syrup

In a small saucepan, combine the sugar and water. 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.

Tiramisu

In the bowl of a stand mixer, add the mascarpone cheese. Mix for about 30 seconds 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 over mix the mascarpone mixture as it will separate. Set aside.

In another bowl, add in the heavy whipping cream and sugar. Mix on medium-high speed for 2-3 minutes or until stiff peaks form.

Add about half of the whipped cream to the mascarpone mixture and fold it in by hand. Add in the remaining whipped cream and fold in by hand until completely combined.

Prepare your work space-have the ladyfinger cookies unwrapped, the cooled syrup handy and the mascarpone mixture.

Using a 9×13 baking dish with sides, quickly dip a ladyfinger cookie in the syrup, quickly flipping it to coat both sides and laying it flat in the baking dish. Continue until the lady fingers cover the bottom of the dish-cutting some cookies to fit. Soaking too long in the syrup will lead to soggy and mushy tiramisu.

Pour about half of the mascarpone filling over the cookies and spread 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, if not overnight.

Whipped Topping

In the bowl of a stand mixer, combine the heavy cream and powdered sugar. Whip to 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.

Nutrition

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Tips & Tricks (5)

Zest Before Juicing 🍋
Always zest your lemons before cutting them in half for juice—once cut, the fruit is harder to zest safely and you'll lose precious aromatic oils.
Chill Your Mascarpone 🧊
Keep mascarpone cheese cold until the last moment before folding into whipped cream to prevent it from becoming grainy and maintain a silky, luxurious texture.
Balance Limoncello Absorption ✨
Dip ladyfingers briefly (1-2 seconds per side) in the limoncello mixture rather than soaking them—this prevents soggy layers while ensuring maximum citrus flavor.
Make-Ahead Magic ⏰
Assemble tiramisu 24 hours in advance and refrigerate; the flavors meld beautifully and the texture becomes perfectly creamy as the ladyfingers gently absorb moisture.
Fresh Lemon Curd Advantage 🌟
Fold homemade or high-quality lemon curd into the mascarpone mixture for intense citrus flavor, ensuring it's completely cooled first to prevent the cheese from curdling.