This Limoncello Tiramisu is a refreshing twist on the classic Italian dessert, combining zesty lemon flavors with creamy mascarpone and limoncello-soaked ladyfingers. Perfect for summer gatherings or as an elegant dessert for any occasion, this treat is light, tangy, and utterly irresistible.
đź“‹ Ingredients
For the Limoncello Syrup:
- 300ml water
- 65g sugar
- 240ml limoncello
- 45ml lemon juice
For the Tiramisu:
- 48 ladyfinger biscuits (approximately two 200g packs)
- 680g chilled mascarpone cheese
- 425g lemon curd
- 80ml limoncello
- 60ml lemon juice
- 480ml heavy cream
- 65g sugar
For the Optional Topping:
- 240ml heavy cream
- 30–45g powdered sugar (adjust to taste)
- Zest of 1 lemon
👩‍🍳 Instructions
Step 1: Make the Limoncello Syrup
- In a small saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves completely, creating a simple syrup.
- Remove from heat and let the syrup cool slightly.
- Stir in the limoncello and lemon juice , mixing well. Set aside to cool completely.
Step 2: Prepare the Cream Mixture
- In a large mixing bowl, whisk together the chilled mascarpone cheese , lemon curd , 80ml limoncello , and 60ml lemon juice until smooth and creamy.
- In a separate bowl, whip the 480ml heavy cream with the 65g sugar using an electric mixer until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture in three additions, being careful not to deflate the cream. The mixture should be light and airy.
Step 3: Assemble the Tiramisu
- Quickly dip each ladyfinger biscuit into the limoncello syrup, ensuring they are lightly soaked but not soggy. Arrange a single layer of dipped ladyfingers at the bottom of a 9Ă—13-inch dish (or individual serving glasses for a fancier presentation).
- Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers.
- Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream mixture. Smooth the top with a spatula.
Step 4: Chill the Tiramisu
- Cover the tiramisu with plastic wrap and refrigerate for at least 4–6 hours , or preferably overnight. This allows the flavors to meld and the dessert to set properly.
Step 5: Add the Optional Topping
- Just before serving, prepare the topping. Whip the 240ml heavy cream with 30–45g powdered sugar until stiff peaks form.
- Spread or pipe the whipped cream over the chilled tiramisu.
- Sprinkle the lemon zest evenly over the top for a fresh, vibrant finish.
Tips for Success
- Ladyfingers: Use store-bought or homemade ladyfingers. Be sure not to soak them too long in the syrup, or they may become mushy.
- Limoncello Strength: Adjust the amount of limoncello in the syrup and cream mixture to suit your taste—more for a stronger flavor, less for a milder kick.
- Storage: Store leftovers in the refrigerator, covered, for up to 3 days . This dessert tastes even better the next day as the flavors deepen.
Why You’ll Love This Recipe
This Limoncello Tiramisu is a bright and zesty twist on the classic dessert, perfect for lemon lovers. The tangy limoncello syrup infuses the ladyfingers with a boozy citrus kick, while the creamy mascarpone and lemon curd layers provide a luscious, velvety texture. Topped with whipped cream and lemon zest, it’s a show-stopping dessert that’s both refreshing and indulgent. Whether you’re hosting a dinner party or simply craving something sweet, this tiramisu is sure to impress. Dive into this lemony delight and let it become your new favorite dessert!
⏱ Time
- Preparation Time: 30 minutes
- Chilling Time: 4–6 hours (or overnight)
- Total Time: ~5 hours
🍽 Servings:
8–12 servings
🔥 Calories (Approximate):
~350 kcal per serving (varies based on portion size and optional toppings)