Description
Indulge in this bright and creamy Lemon Limoncello Italian Tiramisu recipe! This recipe offers a zesty twist on the classic Italian dessert, perfect for any occasion.
Ingredients
- 6 large egg yolks (pasteurized recommended)
- 3/4 cup granulated sugar, divided
- 16 oz (2x 8oz tubs) mascarpone cheese, softened
- 1 1/2 cups limoncello liqueur
- 1/2 cup fresh lemon juice (from about 2–3 lemons)
- Zest of 2 large lemons
- 1/4 cup water
- 2 (7 oz) packages ladyfingers (savoiardi)
- Optional: Fresh berries or candied lemon peel for garnish
Instructions
- 1. Prepare Limoncello Syrup: In a shallow dish, combine 1 cup limoncello, 1/4 cup water, and 1/4 cup granulated sugar. Stir until sugar dissolves. Add 1/4 cup fresh lemon juice.
- 2. Make Mascarpone Cream: In a large bowl, whisk egg yolks and 1/2 cup granulated sugar with an electric mixer until pale and thick (about 5 minutes). Gently fold in the softened mascarpone cheese and lemon zest until smooth.
- 3. Assemble First Layer: Quickly dip each ladyfinger into the limoncello syrup mixture (do not over-soak). Arrange a single layer of soaked ladyfingers in the bottom of a 9×13 inch (or similar size) serving dish.
- 4. Add Cream: Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers.
- 5. Create Second Layer: Repeat with another layer of quickly dipped ladyfingers, followed by the remaining mascarpone cream, smoothing the top.
- 6. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow flavors to meld and the dessert to set.
- 7. Garnish and Serve: Before serving, you can optionally garnish with fresh lemon zest, fresh berries, or candied lemon peel.
- Prep Time: 30 mins
- Cook Time: 0 mins