Description
This Limoncello Tiramisu is a refreshing Italian dessert featuring layers of zesty lemon curd, creamy mascarpone whipped with limoncello, and crisp ladyfinger cookies soaked in a limoncello syrup. It offers a bright twist on traditional tiramisu with vibrant citrus flavors and a velvety texture, perfect for summer or special occasions.
Ingredients
Lemon Curd
- 120 g Lemon juice (freshly squeezed + zest from these lemons)
- 4 Egg yolks
- 150 g Granulated sugar
- 110 g Unsalted butter (room temperature)
Limoncello Syrup
- 60 g Lemon juice (freshly squeezed)
- 60 g Water (fresh)
- 100 g Granulated sugar
- 60 g Limoncello
Limoncello Mascarpone Cream
- 560 g Mascarpone (cold, high-fat)
- 350 g Heavy cream (36% fat, very cold)
- 120 g Powdered sugar (sifted)
- 80 g Limoncello
Assembly
- 24 pieces Ladyfinger cookies
- Chantilly cream (for decoration; use a chantilly cream recipe of choice)
- Fresh lemon slices (for garnish)
- Fresh mint or basil leaves (for garnish)
Instructions
- Make the lemon curd: Finely zest the lemons into a small bowl using a microplane grater and massage the zest with a small amount of granulated sugar to release the oils. Juice the zested lemons to yield about 120 g (1/2 cup) of fresh lemon juice. Place lemon juice, egg yolks, and sugar in a heatproof bowl set over simmering water (double boiler) and cook over medium-high heat, whisking constantly for about 8-10 minutes until the mixture thickens to custard consistency and reaches ~80°C (176°F).
- Remove the bowl from heat and strain the curd through a sieve to ensure smoothness. Using a rubber spatula, blend in the room temperature butter in small chunks, fully incorporating each piece before adding the next. Fold in the lemon zest. Let the lemon curd cool to room temperature before use.
- Prepare the Limoncello syrup: In a small saucepan, combine water, 60 g lemon juice, and 100 g granulated sugar. Heat over medium-high heat for 3-4 minutes until the sugar dissolves and the syrup slightly thickens. Remove from heat and stir in 60 g limoncello. Refrigerate the syrup until assembling the tiramisu.
- Make the Limoncello mascarpone cream: In a large bowl, combine the cold mascarpone and very cold heavy cream. Add the sifted powdered sugar. Using an electric hand mixer, whip the mixture for 3-4 minutes until fluffy and pipeable. Gradually add 80 g limoncello slowly while continuing to whip for another minute, mixing gently to avoid breaking the cream.
- Assemble the tiramisu: Choose a container approximately 18×24 cm (7×9 inches), or an 8×8 inch pan. Divide the mascarpone cream into two equal parts; set one aside for layering and the other for topping. Divide the lemon curd into three equal portions; reserve two-thirds for topping and one-third for layering.
- Quickly soak the ladyfinger cookies in the chilled limoncello syrup and lay 12 pieces side by side at the bottom of the pan. Spread one-third of the lemon curd over them, then half of the mascarpone cream. Repeat with the next 12 ladyfingers soaked in syrup, spread another third of lemon curd, and the remaining mascarpone cream. Smooth the top layer with an offset spatula.
- Refrigerate the assembled tiramisu for a minimum of 4 hours to allow flavors to meld and ladyfingers to soften.
- Decorate and serve: Before serving, spread the remaining lemon curd evenly on top. Prepare chantilly cream and pipe decorative swirls over the lemon curd. Garnish with fresh lemon slices and mint or basil leaves. Serve immediately. Leftovers should be refrigerated in an airtight container and consumed within 2-3 days. Freezing is not recommended as the mascarpone cream texture degrades.
Notes
- Use very cold mascarpone and heavy cream to ensure a stable and fluffy cream.
- Do not overwhip the mascarpone cream as it can break and turn grainy.
- Lemon curd can be made ahead and stored in the refrigerator for a few days.
- Ensure ladyfingers are soaked quickly to prevent them from becoming too soggy.
- Freezing the tiramisu is not recommended because the mascarpone cream’s texture will suffer.
- If chantilly cream is not available, substitute with whipped cream sweetened with powdered sugar and vanilla extract.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
