Limoncello Tiramisu

Description:

A bright and zesty twist on the classic Italian dessert, this Limoncello Tiramisu layers soft ladyfingers soaked in sweet-tart limoncello syrup with a fluffy mascarpone cream. Light, refreshing, and irresistibly elegant—perfect for summer or any special occasion!

Origin:

Tiramisu originates from Italy, traditionally made with coffee and cocoa. This citrusy version uses Limoncello, a lemon liqueur from Southern Italy (especially the Amalfi Coast), adding a vibrant Mediterranean touch.

Ingredients (Serves 8–10):

🍋 For the Limoncello Syrup:

1/2 cup Limoncello (lemon liqueur)
1/3 cup water
2 tablespoons sugar
Zest of 1 lemon (optional)

🥄 For the Mascarpone Cream:

4 large egg yolks
1/2 cup sugar
1 tablespoon lemon juice
1 cup mascarpone cheese (250g), softened
1 ½ cups heavy cream, cold

🍪 For Assembly:

24–30 ladyfinger cookies (savoiardi)
Zest of 1 lemon (for garnish)
White chocolate curls or mint leaves (optional)
Powdered sugar (optional for dusting)

Optional Ingredients:

Lemon curd (for swirling in the cream or layering)
Fresh raspberries or blueberries for a fruity touch
Vanilla extract (1 tsp for added depth in cream)

Instructions:

1. Make the Limoncello Syrup:

In a small saucepan, combine Limoncello, water, sugar, and lemon zest.
Heat over low until sugar dissolves. Remove from heat and cool.

2. Make the Mascarpone Cream:

In a heatproof bowl, whisk together egg yolks, sugar, and lemon juice.
Place over a double boiler and whisk continuously for 6–8 minutes, until thickened and pale. Remove and cool.
Once cool, beat in the mascarpone until smooth.
In a separate bowl, whip the cold heavy cream to stiff peaks.
Gently fold the whipped cream into the mascarpone mixture.

3. Assemble the Tiramisu:

Dip each ladyfinger briefly into the cooled Limoncello syrup (don’t soak).
Arrange in a single layer in a 9×9-inch dish or trifle bowl.
Spread half of the mascarpone cream over the layer.
Repeat with another layer of dipped ladyfingers and remaining cream.
Smooth the top, cover, and refrigerate for at least 6 hours (overnight is best).

4. Garnish & Serve:

Just before serving, top with lemon zest, powdered sugar, and/or white chocolate curls.

Tips for Success:

Don’t oversoak the ladyfingers—quick dips prevent sogginess.
Use chilled cream and room temp mascarpone for a smooth mixture.
Chill overnight for the best flavor and texture.
Pasteurize egg yolks over heat for food safety if serving to children or elderly.