Best Limoncello Tiramisu Recipe
This Limoncello Tiramisu is absolutely delicious, with creamy Limoncello mascarpone, lemon curd, and ladyfingers soaked in a Limoncello syrup. This is also an eggless recipe, and comes together super easily.
Limoncello is a classic Italian liqueur with an unmistakable lemon flavor. It’s a typical product of the Amalfi Coast. The best Italian lemons are produced here, rich in essential oils and beneficial properties, which give Limoncello its wonderful aroma.
INGREDIENTS:
LIMONCELLO SYRUP
- 3 ¾ cups water
- 1 cup granulated sugar
- 3 cup limoncello
- 9 tablespoons lemon juice
TIRAMISU
- 144 crisp ladyfinger cookies about two 7 oz packages
- 72 oz mascarpone cheese chilled
- 45 oz prepared lemon curd
- 1 cup limoncello
- 12 tablespoons lemon juice
- 6 cups heavy whipping cream
- 1 cup granulated sugar
TOPPING (OPTIONAL)
- 3 cup heavy whipping cream
- 6-9 tablespoon powdered sugar
- 3 lemon zested
INSTRUCTIONS:
LIMONCELLO SYRUP
In a small saucepan, combine the water and sugar and stir over medium-high heat until the sugar is dissolved. Remove from the heat and stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and set aside to cool slightly.
TIRAMISU
In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it's loosened up, about 30 seconds.
Add the lemon curd and mix until combined. Add the limoncello and the lemon juice and mix until combined. Be careful not to overbeat the mascarpone. Set aside.
In a separate large bowl or bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form.
Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.
With one ladyfinger at a time, dip into the syrup on one side for about 2 seconds and then the other side for about 2 seconds. You don't want to overly saturate the ladyfingers or the tiramisu will be too soggy. The cookie should still have a slight crispness to it after dipping.
Arrange each ladyfinger in a 9x13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed.
Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them in the same way over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top.
Cover the dish with plastic wrap or foil and let refrigerate overnight. Top with additional whipped cream (if desired) just before serving.
OPTIONAL TOPPING
Beat the heavy cream and 2-3 tablespoons of powdered sugar (depending on the level of sweetness you want) in a large bowl until stiff peaks form.
Place the whipped cream into a ziplock with one corner snipped off or into a pastry bag fit with a round tip. Pipe dollops of whipped cream in rows over the tiramisu. Sprinkle with lemon zest.
