Limoncello Tiramisu

5 from 1 vote

A twist on the classic alcoholic Italian dessert, Limoncello Tiramisu is a light and fresh recipe made with lemon cream, limoncello, and ladyfinger cookies.

Prep Time1

Chilling Time4

Total Time5

Cuisine: Italian

Course: Dessert

Servings: servings

Calories: 1087kcal

Equipment

1 9x9 Baking Dish
1 Small Skillet
2 Large Bowls
1 Small Bowl
1 Spatula or stirring spoon
Stand mixer or hand mixer
Knife
Cutting board
Microplane (zester)
Citrus juicer
Measuring Cups
Measuring spoons

Ingredients

Lemon Cream Filling

1 ½ cups heavy cream
¼ cup powdered sugar (confectioner's sugar)
16 ounces mascarpone cheese
½ cup lemon curd
¼ cup limoncello
1 Tablespoon lemon zest
2 Tablespoons fresh lemon juice

Lemon Soak

6 Tablespoons fresh lemon juice
2 Tablespoons lemon zest
½ cup granulated sugar
⅓ cup limoncello

Lemon Curd Drizzle Layers

¾ cup lemon curd
3 Tablespoons limoncello

Assembly

28 ladyfinger cookies (one pack tends to have 24) (more or less as needed depending on your dish)
lemon wheels for garnish, optional

Instructions

Make the Lemon Cream Filling

Using a stand mixer or hand mixer, in a large bowl beat together the whipped cream and powdered sugar at high speed until you have stiff peaks. Set aside.
1 ½ cups heavy cream, ¼ cup powdered sugar
In a second large bowl using a hand or stand mixer, on medium speed beat together the mascarpone, lemon curd, limoncello, lemon juice, and lemon zest until well combined.
16 ounces mascarpone cheese, ½ cup lemon curd, ¼ cup limoncello, 1 Tablespoon lemon zest, 2 Tablespoons fresh lemon juice
Use a spatula or large spoon to gently fold the whipped cream into the lemon mixture until just combined. Set aside.

Make the Lemon Soak

In a small skillet over medium heat combine lemon juice, lemon zest, and sugar.
6 Tablespoons fresh lemon juice, 2 Tablespoons lemon zest, ½ cup granulated sugar
Once sugar has melted in, simmer for 2 minutes.
Remove from the heat, add limoncello, and stir. Set aside.
⅓ cup limoncello

Make Lemon Curd Drizzle

In a small bowl combine lemon curd and limoncello. Set aside.
¾ cup lemon curd, 3 Tablespoons limoncello

Assembly

Take a lady finger and dip into the soak mixture, giving it one second on each side.
28 ladyfinger cookies
Layer the bottom of a 9x9 inch baking dish with the soaked ladyfingers. Cut pieces as needed to fit. Fit as many as you can for a solid layer. The cookies will soften slightly after a minute if you need to push them together just a little to fit one.
Once the bottom is covered in soaked ladyfingers, add half of the lemon cream mixture and spread in an even layer (about 2 cups).
Spread half of the lemon curd drizzle across the cream layer.
Repeat these steps for another layer of lady fingers, cream filling, and curd.
Cover and chill at least 4 hours or overnight. Slice and serve.
lemon wheels

Notes

If you want to make this non-alcoholic, replace all limoncello with the same amounts of homemade lemon simple syrup.

More Cream: This uses an "Italian amount" of cream in the layers. American versions tend to use a LOT more cream. If you want the heavier American ratio, increase your cream to these quantities and use half (about 3 cups) per layer instead. (It will be difficult to fit in a 9x9 pan). This would also give you enough for a 9x13 pan, but you would need more curd drizzle and soaking liquid.

2 cups heavy cream
1/3 cup powdered sugar

For clean cuts, after chilling, freeze the tiramisu for 1-2 hours before cutting.

This makes 6 good-sized portions. You can easily get 8 or 10 smaller portions from this recipe.

Nutrition