Limoncello Italian Tiramisu Delight (Print Version)
# Ingredients:
→ Limoncello Syrup
01 -
1/2 cup granulated sugar
02 -
1/2 cup water
03 -
1/3 cup Limoncello liqueur
04 -
1 tablespoon freshly grated lemon zest
→ Mascarpone Cream Layer
05 -
1 cup heavy cream (cold)
06 -
3/4 cup powdered sugar
07 -
2 cups mascarpone cheese (room temperature)
08 -
2 tablespoons Limoncello liqueur
09 -
2 teaspoons freshly grated lemon zest
→ Assembly
10 -
24 ladyfingers (Savoiardi)
11 -
1/2 cup lemon curd
# Instructions:
01 -
In a small saucepan, combine sugar, water, and lemon zest. Bring to a simmer, stirring until sugar dissolves. Remove from heat, stir in Limoncello, and let it cool to room temperature.
02 -
In a mixing bowl, whip cold heavy cream with powdered sugar until stiff peaks form. Be careful not to overwhip.
03 -
In a separate bowl, gently mix mascarpone cheese, Limoncello, and lemon zest until smooth. Avoid overmixing to keep the texture creamy.
04 -
Using a rubber spatula, fold whipped cream into the mascarpone mixture in three additions. Mix gently to maintain a light texture.
05 -
Spread a thin layer of mascarpone cream mixture on the bottom of your dish. Quickly dip each ladyfinger into the Limoncello syrup and place a layer in the dish. Top with a layer of mascarpone cream, spread a thin layer of lemon curd, and repeat the process until all ingredients are used.
06 -
Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight. Serve chilled, garnished with lemon zest if desired.
# Notes:
01 -
For optimal flavor, use fresh lemons to ensure the brightest zest and juice.
02 -
Allow the tiramisu to rest in the refrigerator overnight to enhance the flavors and improve texture.
03 -
Quickly dipping the ladyfingers in syrup prevents them from becoming too soggy.