Limoncello Tiramisu
A citrusy version of the Italian classic, Limoncello Tiramisu is a no bake dessert that's easy and elegant. Discover the best recipe for Limoncello Tiramisu.
Equipment
- 1 small saucepan
- 2 large bowls
- 1 9x9 baking dish
- 1 Hand Mixer
Ingredients
For Limoncello Syrup
- 1 cup water
- 1/4 cup sugar
- 3/4 cup limoncello
- 2 tbsp lemon juice
For the Limoncello Cream
- 16 oz mascarpone cheese
- 8 oz lemon curd
- 1/4 cup limoncello
- 2 tbsp lemon juice
- 1½ cup heavy whipping cream
- ¼ cup sugar
Other Ingredients
- 24-30 crisp (savoriardi) ladyfinger cookies
Optional Whipped Cream Topping
- 3/4 cup heavy whipping cream
- 3 tbsp powdered sugar
Instructions
For the Limoncello syrup
- Add water and sugar to a small sauce pan and cook over medium heat until dissolved. Remove the pan from the heat and transfer syrup to a small bowl or dish. Stir in limoncello and lemon juice and set aside.
For the Limoncello Cream
- In a large bowl whip the cream and sugar with a hand mixer until stiff peaks form
- In a separate large bowl use a hand mixer to mix together mascarpone, lemon curd, lemon juice and limoncello.
- Add the whipped cream to the mascarpone mixture and gently fold in to combine.
To assemble the tiramisu
- Briefly dip each ladyfinger into the limoncello syrup and arrange in a single layer into a 9x9 dish. Spread half of the limoncello cream onto the ladyfingers. Repeat with another layer of ladyfingers and the remaining limoncello cream.
- Refrigerate for 6 hours or overnight. Serve as desired.
Optional whipped cream topping
- While the limoncello tiramisu is delicious as it is you can choose to top it as I did with whipped cream. In a large bowl beat together heavy whipping cream and powdered sugar into stiff peaks. You can spread whipped cream in an even layer over the tiramisu or use a large round piping tip to pipe dollops of whipped cream on top of the tiramisu as I did.
Tried this recipe?Let us know how it was!