This Limoncello Tiramisù is a twist on the classic tiramisù Italian dessert, which is traditionally made with coffee and cocoa. The flavors of this lemon Tiramisù are bright and refreshing, making it a perfect dessert for spring or summer.
In a small saucepan, combine the sugar and water. Bring to a boil over medium heat. Stir until the sugar is melted. Add in the limoncello and lemon juice and set to the side to cool.
1 ¼ cup Water, ½ cup Sugar, 1 cup Limoncello, ¼ cup Lemon juice
In a bowl, add the mascarpone cheese. Mix for about 30 seconds to loosen up the cheese. Add in the lemon curd and mix just until combined.
24 oz Mascarpone cheese, 15 oz Lemon curd
Add in the limoncello and lemon juice. Mix on low speed just until combined. Do not overmix the mascarpone mixture or it will separate. Set aside.
½ cup Limoncello, ¼ cup Lemon juice
In another bowl, add in the heavy whipping cream and sugar. Mix on medium / high speed for 2-3 minutes or until stiff peaks form.
2 cup Heavy whipping cream, ⅓ cup Sugar
Add about half of the whipped cream to the mascarpone mixture and fold it in by hand. Add in the remaining whipped cream and fold in by hand until completely combined.
Assemble the Tiramisù
Quickly dip a ladyfinger cookie in the syrup one by one, flipping it to coat both sides. Then lay it flat in a 13x9 baking dish. Continue until the ladyfingers cover the bottom of the dish (you may need to cut some cookies to make them fit). Do not soak the cookies too long in the syrup or it will lead to a soggy and mushy tiramisu.
14 oz Ladyfinger cookies
Pour about half of the mascarpone filling over the cookies and spread evenly to the edges.
Repeat with another layer of dipped cookies. Then add another layer of the remaining mascarpone filling, spread evenly.
Cover loosely with plastic wrap and chill for a minimum of four hours, or overnight.
When ready to serve, make the whipped topping. In a bowl, combine the heavy cream and powdered sugar. Whip to stiff peaks. Transfer the whipped cream to a piping bag fitted with a large round tip and pipe small dollops across the entire top of the tiramisu.
1 cup Whipped cream, ¼ cup Powdered sugar
Sprinkle with the lemon zest on top. Serve chilled.
Zest from 1-2 lemons
Notes
If you plan to store your Limoncello Tiramisù for a few days, it's best to keep it in the refrigerator. Simply wrap it tightly with plastic wrap or store it in an airtight container to prevent it from drying out. You can store it for up to 3 days in the fridge without affecting its quality.