Limoncello Tiramisu
Ingredients
- 120 gLemon juice
freshly squeezed + use also the zest of these lemons
- 4Egg yolk
- 150 gGranulated sugar
- 110 gUnsalted butter
room temperature
- 100 gGranulated sugar
- 60 gLemon juice
freshly squeezed
- 60 gWater
fresh
- 60 gLimoncello
- 120 gPowdered sugar
- 560 gMascarpone
high-fat, use it cold
- 350 gHeavy Cream
36% fat, use it very cold
- 80 gLimoncello
- 24 pieceLadyfinger cookies
- Chantilly cream
to decorate make my chantilly recipe
Directions
Make the lemon curd
- 1
Finely zest the lemons into a small mixing bowl using a microplane grater. Massage the zest together with a small amount of granulated sugar.
- 2
Juice zested lemons using a citrus juicer; you’ll probably need about 2-3 large juicy lemons to give you 1/2 cup of juice.
- 3
Place lemon juice, egg yolk and sugar in a heatproof bowl over a pan of simmering water (double boiler) and cook the curd over medium-high heat whisking constantly.
- 4
After about 8-10 minutes, the mixture starts to thicken like a custard (at this point the curd will reach around 80C /176F).
- 5
Remove it from heat, and pour the cooked curd through a sieve.
- 6
With a rubber spatula, mix in room temperature butter in small chunks one by one, making sure each chunk is fully incorporated before adding the next. Hand blend, if desired. Fold the zest in at this point.
- 7
Let the lemon curd come to room temperature before using it for the tiramisu.
Make the limoncello syrup
- 1
Cook together water, lemon juice, and the granulated sugar over medium-high heat for 3-4 minutes until the sugar fully dissolves and the mixture slightly thickens, then mix in the Limoncello.
- 2
Refrigerate until assembling the tiramisu.
Continue with limoncello mascarpone cream
- 1
Place the cold mascarpone in a mixing bowl. Add very cold heavy cream to the bowl along with sifted powdered sugar.
- 2
Whip the mixture with an electric hand mixer. After 3-4 minutes, when the mascarpone cream reaches a fluffy, pipeable consistency, start adding the Limoncello very slowly and continue whipping for another minute until fully incorporated. Stop right there, do not overwhip the mascarpone cream, as it can break.
Assembling
- 1
Prepare a container. I am using an 18x24 cm / 7x9 inches one. A 8x8 can work too.
- 2
Divide the mascarpone cream into two equal portions; one will go in between the layers and one on top.
- 3
Divide the lemon curd into three equal portions; set aside two thirds to decorate the top and use the remaining third in between the layers.
- 4
Soak the lady fingers in the Limoncello syrup, then place them next to each other at the bottom of the pan. For my pan, I could accommodate 12 to the bottom and 12 as the next layer.
- 5
Spread some lemon curd on top, then half of the mascarpone cream. Repeat with the next layer, then smooth the top of the mascarpone cream with an offset spatula.
- 6
Refrigerate the Limoncello tiramisu for a minimum of 4 hours to set and the ladyfingers to soften.
- 7
Decorate just before serving; spread the remaining lemon curd on top. Then, prepare some chantilly cream and pipe on top. Finally, decorate with fresh lemon slices and mint or basil leaves.
- 8
Serve the Limoncello tiramisu straight away. Store any leftover refrigerated in an air-tight container for 2-3 days. I do not recommend freezing the tiramisu as the mascarpone cream does not freeze well.
Limoncello Tiramisu
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About this Recipe
Experience a Zesty Twist: Limoncello Tiramisu
Tired of the same old dessert? Prepare to tantalize your taste buds with our Limoncello Tiramisu, a bright and refreshing take on the beloved Italian classic! This isn't just tiramisu; it's a vibrant journey to the Amalfi Coast in every bite, swapping traditional coffee for the sunny, sweet-tart essence of Limoncello.
What makes this Limoncello tiramisu truly special is the exquisite balance of flavors. We start with a luscious homemade Limoncello lemon curd, bursting with fresh lemon juice and zest, providing that irresistible citrus zing. This perfectly complements layers of delicate ladyfingers, generously soaked in a Limoncello syrup, ensuring every bite is moist and flavorful. Capping it all off is a rich, airy mascarpone cream, whipped to perfection with heavy cream and more Limoncello, creating an ethereal texture that simply melts in your mouth.
This unique dessert is an absolute showstopper, perfect for:
- Summer gatherings: Its refreshing profile is ideal for warmer weather.
- Special occasions: Impress your guests with its sophisticated flavor.
- An elegant finish: A delightful alternative to heavier desserts.
Tips for the Best Limoncello Tiramisu:
- Cold Ingredients are Key: Ensure your mascarpone and heavy cream are very cold before whipping to achieve the perfect, stable cream.
- Don't Over-Soak: Dip the ladyfingers just briefly in the Limoncello syrup to keep them from becoming soggy.
- Embrace the Chill: This dessert needs ample time to set in the refrigerator – at least 4 hours, but ideally overnight – allowing the flavors to meld beautifully.
Serving Suggestions & Variations: For an extra flourish, garnish your Limoncello tiramisu with fresh lemon zest, a few vibrant berries like raspberries or blueberries, or a sprig of fresh mint. Want to dial up the lemon even more? Consider folding a little extra lemon zest into your mascarpone cream! This delightful dessert is best served chilled, offering a delightful end to any meal.