Zesty Limoncello Tiramisu (Printer-Friendly Version)
# What You'll Need:
→ Limoncello Syrup
01 -
1 ⅜ cup granulated sugar (90 grams)
02 -
2 ⅔ tablespoons lemon zest
03 -
1¼ cup lemon juice (70 ml)
04 -
⅖ cup Limoncello liqueur (100 ml)
→ Limoncello Mascarpone
05 -
2 ⅔ cups Mascarpone cheese (420 grams)
06 -
2 ¾ tablespoons lemon zest
07 -
3 ⅓ tablespoons lemon juice (40 ml)
08 -
3 ⅓ tablespoons Limoncello liqueur
09 -
1 ⅖ cup lemon curd
10 -
2 ⅓ cups heavy cream (320 ml)
11 -
1¼ cup powdered sugar (38 grams)
→ Assembly
12 -
24 ladyfinger cookies
13 -
1⅕ cup lemon curd
# Let's Cook!:
01 -
Combine sugar, lemon zest, and juice in pan. Bring to boil until sugar dissolves. Remove from heat, add Limoncello and cool.
02 -
Beat mascarpone with lemon zest, juice, and Limoncello until smooth. Mix in lemon curd.
03 -
Whip heavy cream with powdered sugar until stiff peaks form. Fold into mascarpone mixture in two parts.
04 -
Dip ladyfingers in syrup and arrange in pan. Spread half mascarpone mixture and ⅓ cup lemon curd.
05 -
Repeat with remaining ladyfingers and mascarpone. Optionally pipe edges and garnish.
06 -
Refrigerate at least 4 hours before serving.
# Cook's Notes:
01 -
Can adjust lemon flavor to taste
02 -
Other citrus liqueurs can be substituted
03 -
Best made ahead for flavors to meld