Description
Indulge in this vibrant, no-bake Zesty Limoncello Tiramisu. Layers of silky mascarpone cream and limoncello-soaked ladyfingers create an unforgettable dessert that’s bursting with bright, citrusy flavor.
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar, divided
- 16 ounces mascarpone cheese, softened slightly
- 1 1/2 cups heavy cream, very cold
- 1 teaspoon vanilla extract
- 1/2 cup limoncello
- 1/4 cup water
- 2–3 tablespoons fresh lemon zest, plus more for garnish
- 24–30 (1 package) ladyfingers (savoiardi)
Instructions
- In a shallow dish, combine 1/2 cup limoncello, 1/4 cup water, and 1 tablespoon granulated sugar. Stir until sugar dissolves. Set aside.
- In a large bowl, whisk egg yolks with 1/2 cup granulated sugar until pale yellow and creamy. Gently fold in the softened mascarpone cheese until just combined and smooth.
- In a separate, very cold bowl, whip the heavy cream with vanilla extract until medium-stiff peaks form.
- Carefully fold the whipped cream into the mascarpone mixture in two additions until just incorporated. Stir in 2 tablespoons of fresh lemon zest.
- Quickly dip each ladyfinger into the limoncello syrup for a second or two per side. Do not over-soak.
- Arrange a single layer of soaked ladyfingers at the bottom of a 9×13 inch (or similar) serving dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
- Cover the dish tightly with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow flavors to meld and set.
- Before serving, sprinkle with additional fresh lemon zest or a light dusting of powdered sugar.
- Prep Time: 30 mins
- Cook Time: 0 mins