Ingredients
For the Limoncello Syrup
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1 cup fresh lemon juice (approximately 4 lemons)
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1 tablespoon lemon zest
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¾ cup granulated sugar
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½ cup Limoncello liqueur
For the Mascarpone Cream
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2 cups mascarpone cheese (about 16 oz)
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¼ cup lemon curd (store-bought or homemade)
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¼ cup Limoncello liqueur
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Juice and zest of 1 lemon
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2 cups heavy whipping cream, chilled
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⅓ cup powdered sugar
For Assembly
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2 packages ladyfinger cookies (about 40 pieces)
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¼ cup lemon curd (for drizzling)
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1 tablespoon Limoncello liqueur (optional, for drizzle)
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Additional lemon zest for garnish
Preparation Notes
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Use fresh lemons for the best citrus flavor.
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Make sure the heavy cream and mascarpone are chilled to achieve the best whipping texture.
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If you want a non-alcoholic version, replace Limoncello with lemon juice mixed with a simple syrup or water.
Instructions
1. Prepare the Limoncello Syrup
- In a small saucepan, combine the lemon juice, lemon zest, and granulated sugar.
- Heat the mixture over medium heat, stirring until the sugar dissolves and the mixture comes to a gentle boil.
- Remove from heat and stir in the Limoncello liqueur.
- Set aside to cool to room temperature before using.
2. Prepare the Mascarpone Cream
- In a large mixing bowl, combine mascarpone cheese, lemon curd, lemon juice, lemon zest, and Limoncello liqueur.
- Beat the mixture with a hand mixer or whisk until smooth and creamy.
- In a separate chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the cream. Mix until smooth and well combined.
3. Assemble the Tiramisu
- Quickly dip each ladyfinger into the cooled Limoncello syrup. Avoid soaking them too long to prevent sogginess; about 1-2 seconds per side is enough.
- Arrange a single layer of soaked ladyfingers evenly in the bottom of a 9×13 inch dish.
- Spread half of the mascarpone cream mixture over the ladyfingers, smoothing the top with a spatula.
- Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to let the flavors meld and the tiramisu to set.
4. Prepare the Lemon Curd Drizzle
- Just before serving, mix the lemon curd with optional Limoncello liqueur for added brightness.
- Drizzle the lemon curd mixture evenly over the top layer of mascarpone cream.
- Garnish with additional lemon zest for a fresh citrus aroma.
Notes
- When dipping ladyfingers, do so quickly to avoid overly soggy layers which will make the dessert mushy.
- If mascarpone cheese is difficult to find, cream cheese can be used as a substitute, but it will alter the flavor slightly.
- Keep all dairy ingredients cold for the best whipping results and texture.
- For those avoiding alcohol, substitute Limoncello with a combination of lemon juice and simple syrup to maintain sweetness and moisture.
- If you want a more intense lemon flavor, add a teaspoon of lemon extract to the mascarpone cream.
- Use a glass or clear container for assembly if you want to show off the pretty layers when serving.
- Refrigerate for at least 4 hours. Longer chilling helps the flavors develop fully and the tiramisu to firm up.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for syrup preparation)