Limoncello Tiramisu
A delightful twist on the classic Italian dessert featuring creamy mascarpone, aromatic lemon zest, and refreshing lemonade.
Ingredients
Cream Layer
- 3 cups heavy cream Adds richness and a light texture.
- 3 tablespoons confectioners' sugar Ensures a smooth mix in your cream.
- 1 lb. mascarpone Provides indulgent flavor and silky texture.
- 2 teaspoons finely grated lemon zest Enhances the lemon flavor.
- 1/4 teaspoon kosher salt Balances the flavors.
Soaking Liquid
- 2 1/2 cups store-bought lemonade Creates the soaking liquid.
- 1 1/2 cups limoncello Adds depth and vibrancy.
Layers
- 2 boxes ladyfingers (7 oz.) Perfect for soaking up the mixture.
- 1 1/2 cups lemon curd (homemade or store-bought, divided) Serves as a burst of flavor.
- Thinly sliced pieces lemon zest for serving Adds an aromatic flair.
Instructions
Preparation
- In a large bowl, beat the heavy cream and confectioners' sugar on medium-high speed until medium peaks form.
- In a separate bowl, mix the mascarpone, lemon zest, and kosher salt until combined.
- Gently fold one-third of the whipped cream into the mascarpone mixture, then fold in the remaining whipped cream.
Assembly
- In a shallow dish, combine the lemonade and limoncello.
- Dip each ladyfinger briefly into the mixture.
- Line the bottom of a 13" x 9" pan with the dipped ladyfingers.
- Spread half of the cream mixture over the ladyfingers.
- Spread 1 cup of lemon curd over the cream layer.
- Repeat the layers with the remaining mixture and ladyfingers, finishing off with the remaining lemon curd.
- Pipe the remaining cream mixture on top for decoration.
Chilling
- Refrigerate the tiramisu for at least 3 hours, preferably overnight.
- Garnish with thinly sliced lemon zest before serving.
Notes
For extra flavor, sprinkle crushed lemon candies on top. If you enjoy a richer lemon flavor, increase the amount of lemon curd in the layers.