Limoncello Tiramisu

Lemoncello Tiramisu decorated with lemon slices.

Limoncello Tiramisu is a fluffy, bright make-ahead dessert perfect for summer celebrations. Bursting with citrus, you will love how easy this luxurious Italian dessert is to make.

Course Dessert

Cuisine Italian

Keyword Limoncello Tiramisu, Tiramisu with Limoncello

Prep Time 20 minutes

Cook Time 5 minutes

Chilling Time 6 hours

Servings servings

Calories 545kcal

Author Heather

Ingredients

Mascarpone Filling

16 ounces mascarpone cheese *2 cups
1 tablespoon lemon zest
12 ounces lemon curd * 1 1/2 cups, or 1 batch of my Lemon Zabaglione Custard
2 cups heavy whipping cream
1/4 cup powdered sugar
1/4 cup limoncello see Note #1 below

Cookie Layer

1/2 cup lemon juice *about 3 lemons depending on the size, see Note #2 below
1/2 cup water
2/3 cup granulated sugar
1 cup limoncello
1 7 ounce package lady fingers (Italian Savoiardi style) see Note #3 below

Instructions

Remove mascarpone cheese from refrigerator and let sit at room temperature for 15-20 minutes, but no longer. See note #4 below.
In a medium sized sauce pan add the lemon juice, water and granulated sugar. Heat over medium/high heat just until the sugar has dissolved. Remove pan from heat and let lemon syrup cool for at least 10 minutes.
Meanwhile, using either a hand held or stand mixer add mascarpone cheese to mixing bowl along with lemon zest. Beat on medium low speed until just incorporated.
To the mascarpone mixture add the lemon curd (or Lemon Zabaglione Custard). Beat on medium low speed until fully incorporated making sure to scrape down the sides of the bowl halfway through beating.
Once the mascarpone mixture is smooth, slowly beat in 1/4 cup limoncello. If a pudding like consistency is not achieved, beat in an additional 1/4 cup limoncello.
In a separate bowl, using a clean beater(s), beat together whipping cream and powdered sugar on medium to medium high speed until soft peaks form, about 6-7 minutes. See note #5 below.
Fold whipped cream into mascarpone mixture and set aside.
Mix together lemon syrup and 1 cup limoncello in a shallow baking dish. Dip the lady fingers in the mixture for about 10 seconds per cookie. The cookies should be wet but not saturated.
Arranged the lady fingers in one layer on the bottom of a 9 inch springform pan or a 9 x 13 inch rectangle pan. See note #6 below.
Spoon 3-4 scoops of the mascarpone filling on top of the cookies and spread evenly over cookies.
Repeat the process with another layer of lady fingers and mascarpone filling.
Refrigerate for at least 6 hours or overnight.
Decorate with thin lemon slices before serving.

Notes

Recipe Notes

Note #1- Either homemade Limoncello or store bought can be used for this recipe. Also, an additional 1/4 cup (1/2 cup in full) may be needed to achieve a pudding like consistency.

Note #2- Approximately 3 lemons will be needed to make this Limoncello Tiramisu. However, an additional 2 lemons will be needed if decorating the cake with fresh lemon slices.

Note #3- Italian Savoiardi style lady fingers are the dried crispy type of lady fingers. Sprouts grocery stores carries this style however, the package is not labeled as such. DO NOT USE the fluffy cake style lady fingers. They will not hold up in a Tiramisu.

Note #4- Letting the mascarpone cheese come to room temperature for a short time helps to slightly soften it, making it easier to whip. However, it is important not to let it sit at room temperature any longer than 20 minutes.

Note #5- When making homemade whipped cream it is best to keep the whipping cream in the refrigerator up until you are ready to whip it. Additionally, chilling the bowl in the freezer before whipping helps to keep the cream chilled while whipping. Chilled heavy whipping cream will turn to whipped cream faster and hold its shape longer.

Note #6- If using a 9 inch springform pan there will be enough leftovers to make 3-4 servings in wine glasses. The 9x 13 inch pan will use all of the ingredients.

Nutrition