Ultimate Limoncello Tiramisu

withwendyandshanno
1 minute ago
2 min read

This Limoncello Tiramisu recipe is going to be your new favourite! It is a little twist on the traditional Tiramisu, it lighter, brighter and tastes like sunshine. This Limoncello Tiramisu recipe has ladyfingers soaked in a sweet limoncello syrup, layered with silky lemon mascarpone custard. Best of all, this Limoncello Tiramisu recipe tastes even better the next day, which means you can prepare it ahead of time.

Ingredients

Limoncello Simple Syrup

1 ¼ cups water
⅓ cup granulated sugar
1 cup limoncello
3 tablespoons lemon juice, freshly squeezed

Tiramisu

44 Savoiardi cookies (Italian ladyfinger cookies)
680g (24 oz) mascarpone cheese, chilled
2 cups (16 oz) lemon curd
⅓ cup limoncello
¼ cup lemon juice, freshly squeezed
2 cups heavy whipping cream
1/2 cup confectioners’ sugar/icing sugar

Decoration (Optional)

2 cups heavy whipping cream
¼ cup confectioners’ sugar
2 tbsp vanilla pudding mix
1 tsp vanilla extract
3 tbsp lemon curd

Method

In a small saucepan, combine the water and sugar, stir over medium heat till all the sugar dissolves. Remove from the heat and stir in the lemon juice and the limoncello. Pour the syrup into a shallow bowl and set aside to cool slightly.
Now in a large bowl or the bowl of a stand mixer, add the chilled mascarpone cheese and the lemon curd and mix until well combined. Blend in the lemon juice and limoncello with the mixer on a slow speed. Do not overmix. Then set it aside.
In a separate large bowl, whisk together the heavy whipping cream and confectioners’ sugar until stiff peaks form.
Now add half of the whipped cream and gently fold it into the mascarpone mixture. When just blended add the second half of the cream and once again gently fold it in until well combined.
Take one ladyfinger at a time, dip into the limoncello simple syrup on one side for about 1 second and then the other side for about 1 second. Don’t over saturate the ladyfingers as that will make the tiramisu soggy. The cookie should still have a slight crispness after dipping.
Arrange the soaked Savoiardi/ladyfinger cookies in a 9”x13” dish, all facing the same direction in a single layer. While working on the second row, before dipping the cookies in the syrup, cut them as needed to fit in the dish.
Spread half of the mascarpone cream over the first layer of cookies and smooth the top.
Now over the cream repeat the process for the second layer of ladyfingers as you had done for the first layer. This time you may not have to cut the cookies depending on the shape of the dish you are using. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top.
Cover the dish with plastic wrap and refrigerate it for at least 4 hours but overnight will give you the best results.
Beat the heavy cream, confectioners’ sugar, lemon curd, vanilla extract and pudding mix in a large bowl until stiff peaks form.
Place the whipped cream into a piping bag fitted with a big round nozzle or a ziplock snipped off at one corner. Pipe round swirled dollops of whipped cream in rows over the tiramisu. Finish it off with a sprinkle of lemon zest.