Description
This Limoncello Tiramisu blends creamy mascarpone with lemony ladyfingers soaked in limoncello for a bright, elegant dessert. Perfect for spring and summer, it’s a lighter take on the beloved Italian classic.
Ingredients
- 24 ladyfingers (Savoiardi biscuits)
- 1 cup mascarpone cheese
- 3 large egg yolks
- ½ cup granulated sugar
- 1 cup heavy cream
- ½ cup limoncello liqueur
- ¼ cup water
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- Optional: whipped cream, extra lemon zest, or mint leaves for garnish
Instructions
- In a shallow dish, combine limoncello, water, and lemon juice.
- In a heatproof bowl, whisk egg yolks and sugar over simmering water until thick and pale. Let cool.
- Fold mascarpone into the egg mixture until smooth.
- Whip heavy cream to soft peaks, then fold gently into the mascarpone mixture.
- Quickly dip ladyfingers into the limoncello mixture and layer them in a dish.
- Spread half the mascarpone cream over the ladyfingers.
- Repeat with another layer of soaked ladyfingers and remaining cream.
- Chill at least 4 hours, preferably overnight. Garnish with lemon zest before serving.
Notes
- Dip ladyfingers quickly—don’t soak, or they’ll fall apart.
- For a stronger lemon flavor, add extra zest to the cream.
- Assemble in individual glasses for elegant single servings.
- Prepare a day in advance for the best flavor and texture.
- Swap limoncello with lemon syrup for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes