Limoncello Tiramisu

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A refreshing twist on the classic tiramisu, this Limoncello Tiramisu features layers of lemon-infused syrup, creamy mascarpone, and delicate ladyfingers for a bright, citrusy dessert.

Ingredients

For the Limoncello Syrup:

  • 300ml water

  • 65g sugar

  • 240ml limoncello

For the Tiramisu Cream:

  • 3 large egg yolks

  • 75g sugar

  • 250g mascarpone cheese

  • 250ml heavy cream (cold)

  • 1 tsp vanilla extract

  • Zest of 1 lemon (optional, for extra flavor)

Additional:

  • 24-30 ladyfinger cookies (savoiardi)

  • Fresh lemon slices or zest (for garnish)

Instructions

1. Prepare the Limoncello Syrup:

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

  2. Heat over medium, stirring until the sugar dissolves. Bring to a gentle simmer for 1 minute.

  3. Remove from heat and stir in limoncello. Let cool completely.

2. Make the Tiramisu Cream:

  1. In a heatproof bowl, whisk egg yolks and sugar until smooth.

  2. Place the bowl over a pot of simmering water (double boiler), whisking constantly for 5-7 minutes until pale, thick, and slightly warm (to pasteurize the eggs).

  3. Remove from heat and let cool slightly.

  4. Add mascarpone and vanilla extract, mixing until smooth.

  5. In a separate bowl, whip the cold heavy cream to stiff peaks.

  6. Gently fold the whipped cream into the mascarpone mixture until fully combined.

3. Assemble the Tiramisu:

  1. Quickly dip each ladyfinger into the limoncello syrup (do not soak, or they’ll get too soft).

  2. Arrange a layer of dipped ladyfingers in the bottom of a 9×9-inch dish (or individual glasses).

  3. Spread half of the tiramisu cream over the ladyfingers.

  4. Repeat with another layer of dipped ladyfingers and the remaining cream.

  5. Cover and refrigerate for at least 4 hours (preferably overnight) to set.

4. Serve:

  • Dust with powdered sugar or garnish with lemon zest/slices before serving.

Enjoy your zesty, creamy Limoncello Tiramisu! 🍋✨

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