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How to make Limoncello Tiramisu



Limoncello Syrup

1/2 cup granulated sugar 100 grams

2 tbsp lemon zest

1/3 cup lemon juice 78 ml

1/2 cup Limoncello liqueur 120 ml

Limoncello Mascarpone

2 cups Mascarpone cheese 452 grams

2 tbsp lemon zest

3 tbsp lemon juice 45 ml

1/4 cup Limoncello liqueur

1/2 cup lemon curd recipe right here

1 1/2 cup heavy cream 354 ml

1/3 cup powdered sugar 41 grams

To assemble

26 ladyfinger cookies

1 cup lemon curd recipe right here


Limoncello Syrup

Add the sugar, lemon zest, and lemon juice to a small pan, stir to mix.

Carry the combination to a boil.

As quickly because it comes to a boil and the sugar melts, flip the warmth off.

Add the Limoncello liqueur to the syrup and stir. Put aside till it cools down.

Limoncello Mascarpone

Beat the mascarpone with the lemon zest, lemon juice, and Limoncello liqueur collectively till creamy.

Add the lemon curd and blend to mix. Set it apart.

Whip the heavy cream with the sugar till stiff peaks kind.

Add half of the whipped cream to the mascarpone and fold to mix.

Add the remaining half and fold once more till a fluffy cream comes collectively.

To assemble

Dunk one ladyfinger at a time within the Limoncello Syrup, and place them on the underside of the pan. I used a 11×8″ pan. Verify notes under for pan measurement

High the ladyfingers with half of the Limoncello Mascarpone. Unfold with an offset spatula.

Unfold half a cup of lemon curd on prime of the mascarpone.

Dunk extra ladyfingers within the Limoncello Syrup and place them on prime.

Unfold the remaining mascarpone on prime. You may need some mascarpone leftover, reserve it to pipe on the borders of the dish as soon as you might be executed with the layer.

In case you don’t have any mascarpone leftover, you possibly can all the time prime the dish with whipped cream.

Pipe the leftover mascarpone, or whipped cream on prime of the dish across the borders.

High the middle with lemon curd. You can even sprinkle some lemon zest on prime.

Let the tiramisu sit within the fridge at the least 4 hours earlier than serving.

Recipe Notes

Lemon curd: this recipe makes precisely 1.5 cups, which is what you want for this recipe.

Pan measurement: I used a 11×8″ pan. You can even use a 8×8″ pan, 9×9″ pan, or a 9×5″ loaf pan. If utilizing a loaf pan, you might think about making 3 layers of ladyfingers, and three layers of mascarpone as an alternative of two. To make the recipe in a 9×13″ pan, you need to double the recipe.

Limoncello: To go away the limoncello out within the recipe comply with these directions:

Syrup – you possibly can substitute it for water within the syrup, and add it to the pan earlier than you convey the elements to a boil.

Mascarpone cream – As a substitute of utilizing 3 tbsp of lemon juice, use 1/3 cup of lemon juice as an alternative, and go away the limoncello out.

Lemon sugar: earlier than including the sugar and lemon to the saucepan to make the syrup, rub the sugar and lemon zest collectively utilizing your arms, that can assist launch the lemon taste much more!