Limoncello Tiramisu

5 from 6 votes

Limoncello Tiramisu

Make this fun twist on a classic tiramisu; limoncello tiramisu with its luscious lemony tang and pillowy light creamy layers sandwiched between boozy sponge fingers.

Prep Time15

Cook Time10

Chilling Time4

Total Time4 25

Course: Dessert

Cuisine: Italian

Keyword: cake

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

For the Lemon Curd

¾ Cup lemon juice freshly squeezed from 2 to 3 medium-sized lemons with seeds and pulp removed
¾ Cup granulated sugar
1 or 2 Tablespoons lemon zest from 1 large whole lemon
2 whole eggs
2 egg yolks
½ Cup butter cold and cut into cubes

For the Tiramisu Dip

1¼ Cups water
1/3 Cup granulated sugar
½ Cup limoncello liquor
½ Cup lemon juice fresh from 1 or 2 medium-sized lemons
3 or 4 Packages ladyfingers 7 Ounce packages, about 42 pieces

For the Tiramisu Filling

2 Cups heavy cream
1/3 Cup powdered sugar
16 Ounces mascarpone cheese keep cold until needed
½ Cup lemon curd 4 Ounces (from recipe above)
2 Tablespoons limoncello liqueur
3 Tablespoons lemon juice freshly squeezed
1 Tablespoon lemon zest from one medium-sized lemon

Optional Garnishes

remaining lemon curd
whipped cream fresh
lemon zest fresh

Instructions

Make the Lemon Curd

Combine the lemon juice, sugar, eggs, egg yolks and lemon zest in a mixing bowl.
Whisk together until fully combined.
Pour mixture into a saucepan and Cook over medium-low heat, whisking constantly. Continue to cook until the mixture gets thick and sticks to the sides of the saucepan, about 7 to 10 minutes.
Remove the saucepan from heat and add the cubed cold butter. Whisk together until the butter is melted and fully combined.
Pour the lemon curd into a low-profile bowl, then place a piece of plastic wrap on top, touching the curd (this prevents skin from forming). Allow the curd to sit at room temperature, covered, for about 15 minutes.
Move to the refrigerator until ready to use.

Make the Tiramisu

In a small saucepan over medium heat, combine the water, granulated sugar, limoncello, and lemon juice. Bring to a small boil to dissolve the sugar while whisking for 2 or 3 minutes.
Remove from the heat, pour into a shallow bowl (for dipping), and let cool for 15 to 20 minutes.
Note: When the dip and the lemon curd have cooled enough, the mascarpone cheese can be removed from the refrigerator when you’re ready to make the filling. It is not recommended that the mascarpone cheese be at room temperature for this recipe.
Using a stand mixer fitted with the whip attachment, add the heavy cream and powdered sugar and whip until stiff peaks form, 2 or 3 minutes. Set aside.
In a large bowl, using a hand mixer, cream together the mascarpone cheese, ½ cup of lemon curd (or 4 ounces), limoncello, lemon juice, and zest on medium to high speed for 1 minute.
Gently fold the whipped cream into the mascarpone mixture and set aside.
To assemble the tiramisu, work with one cookie at a time. Quickly dip a ladyfinger cookie into the cooled lemon sugar mix and lay it vertically into the bottom of a 9 x 13-inch baking dish cake pan. There should be three rows of seven ladyfingers to completely cover the bottom of the dish.
Note: Once dipped, the ladyfinger cookies will soften quickly, allowing you to gently move them if needed.
Spread ½ of the mascarpone mixture (approximately 18 ounces of the filling) over the first layer of dipped ladyfingers.
Repeat with another layer of dipped lady fingers and the remaining mascarpone mixture.
Top the tiramisu with the remaining lemon curd (about 12 ounces).
Cover and refrigerate for at least 4 hours; overnight is best.
Serve garnished with extra lemon zest or fresh whipped cream.

Notes

Constant whisking: When cooking the lemon curd, whisk constantly to prevent it from curdling and to get a smooth texture.
Cool completely: Allow the lemon curd and the tiramisu dip to cool completely before assembling to prevent the mascarpone filling from melting.
Keep mascarpone cold: Use cold mascarpone cheese to maintain the right texture and consistency. Avoid letting it sit out at room temperature for too long.
Quick dips: To avoid becoming too soggy, dip the ladyfingers quickly into the lemon sugar mix. A brief dunk is all they need.

Nutrition

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