Limoncello Tiramisu Recipe

Introduction

Limoncello Tiramisu is a refreshing twist on the classic Italian dessert, combining the bright, zesty flavors of lemon with the rich creaminess of mascarpone. This delightfully tangy and sweet treat is perfect for spring and summer gatherings.

Ingredients

• 120 g Lemon juice (freshly squeezed, plus zest from these lemons)
• 4 Egg yolks
• 150 g Granulated sugar
• 110 g Unsalted butter (room temperature)
• 100 g Granulated sugar
• 60 g Lemon juice (freshly squeezed)
• 60 g Fresh water
• 60 g Limoncello
• 120 g Powdered sugar
• 560 g Mascarpone (high-fat, cold)

Instructions

1. Step 1: In a heatproof bowl, whisk together egg yolks, 150 g granulated sugar, and lemon juice with zest. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and becomes pale, about 8-10 minutes. Remove from heat and let cool slightly.
2. Step 2: Beat the unsalted butter into the cooled lemon-egg mixture until smooth and creamy.
3. Step 3: In a separate bowl, combine 100 g granulated sugar, 60 g fresh lemon juice, water, and limoncello. Stir until sugar dissolves completely to make a soaking syrup.
4. Step 4: In another large bowl, beat the cold mascarpone with powdered sugar until smooth and creamy. Gently fold the lemon butter mixture into the mascarpone until fully combined.
5. Step 5: Briefly dip ladyfingers or sponge cake pieces into the limoncello syrup, then layer them into your serving dish. Spread a layer of the lemon mascarpone cream over the soaked cake. Repeat layers until all ingredients are used, finishing with a cream layer on top.
6. Step 6: Refrigerate the assembled tiramisu for at least 4 hours, or overnight, to allow flavors to meld and the dessert to set properly.

Tips & Variations

• Use fresh lemons for the best flavor and zest carefully to include aromatic oils without the bitter pith.
• Adjust the amount of limoncello to your taste or substitute with lemon syrup for an alcohol-free version.
• Serve with a garnish of lemon zest or thin lemon slices for a bright presentation.

Storage

Store leftover tiramisu covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. When ready to serve, it can be eaten cold or allowed to sit at room temperature for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized eggs for this recipe?

Yes, using pasteurized eggs is a safer option, especially if you prefer to avoid raw eggs. They can be used without altering the custard preparation.

Can I prepare Limoncello Tiramisu in advance?

Absolutely. Preparing it a day ahead allows the flavors to meld beautifully and the dessert to set perfectly, making it ideal for entertaining.

Limoncello Tiramisu Recipe

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★★★★★

4.6 from 65 reviews

Limoncello Tiramisu is a refreshing twist on the classic Italian dessert, incorporating zesty lemon flavors and the bright, aromatic essence of Limoncello liqueur. This creamy, layered dessert features a luscious mascarpone filling flavored with fresh lemon juice, zest, and Limoncello, balanced with whipped butter and sweetness. Perfect for summer or any occasion where you want a lighter, citrus-infused take on tiramisu.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Lemon Mascarpone Cream

• 120 g Freshly squeezed lemon juice (plus zest from these lemons)
• 4 Egg yolks
• 150 g Granulated sugar
• 110 g Unsalted butter (room temperature)
• 560 g Mascarpone cheese (high-fat, cold)
• 120 g Powdered sugar

For the Syrup

• 60 g Freshly squeezed lemon juice
• 60 g Fresh water
• 60 g Limoncello liqueur
• 100 g Granulated sugar

Instructions

1. Prepare the lemon syrup: In a small saucepan, combine 60 g fresh lemon juice, 60 g water, 60 g limoncello, and 100 g granulated sugar. Heat gently over medium heat, stirring occasionally until the sugar dissolves completely. Remove from heat and let it cool to room temperature. This syrup will be used to soak your layers and infuse them with bright lemon flavor.
2. Make the lemon custard base: In a heatproof bowl, whisk together the 4 egg yolks, 150 g granulated sugar, and zest from the lemons. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens and is pale, about 8-10 minutes. Remove from heat and let it cool slightly.
3. Whip the butter: Using a mixer, beat the 110 g room temperature unsalted butter until creamy and pale in color. Gradually add the cooled egg yolk mixture to the butter, mixing continuously to create a smooth lemon custard cream.
4. Incorporate mascarpone and powdered sugar: Gently fold 560 g cold mascarpone and 120 g powdered sugar into the lemon custard mixture until fully combined and smooth. Take care not to overmix to keep the cream light and airy.
5. Assemble the tiramisu: Using ladyfingers or your preferred biscuits (not listed here), briefly dip each into the lemon-limoncello syrup and layer them at the bottom of your serving dish. Spread half of the lemon mascarpone cream over the soaked biscuits evenly. Repeat with another layer of soaked biscuits and the remaining cream.
6. Chill and serve: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the cream to set. Serve chilled, garnished with additional lemon zest if desired.

Notes

• Use high-quality fresh lemons for the best flavor.
• Ensure the mascarpone is cold to help the cream set properly.
• If raw eggs are a concern, use pasteurized eggs or an egg substitute.
• Adjust the amount of sugar based on your sweetness preference.
• This dessert is best served chilled and consumed within 2 days for optimal freshness.

Keywords: Limoncello, Tiramisu, Lemon dessert, Italian dessert, Mascarpone, Lemon tiramisu