Tiramisu — Limoncello: Discover This Irresistible Recipe!
A feathery, citrus-silky tiramisu with a limoncello twist, perfect for summer.
- Prep Time: 30 min
- Cook Time: 0 min
- Total Time: 6+ hrs
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup water
- 1/2 cup sugar
- 1/3 cup limoncello (plus extra to taste)
- Zest of 1 lemon
- 3 large egg yolks
- 1/2 cup sugar
- 250g mascarpone, cold
- 1 cup cold heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp limoncello
- 1 tbsp lemon juice
- 24–28 savoiardi (ladyfingers)
- 1/3 cup milk (to soften the soak, optional)
- 1/3 cup lemon curd (for gentle swirls, optional)
- White chocolate shavings or thin lemon slices (for garnish)
- Powdered sugar (for light dusting)
Instructions
- Syrup: Simmer water + sugar + zest 1–2 min. Off heat, stir in limoncello (and milk if using). Cool completely.
- Zabaglione base: Whisk yolks + sugar over a gentle bain-marie 4–5 min until pale and thick; remove and cool 3–4 min, whisking.
- Cream: Beat mascarpone with vanilla, salt, limoncello, and lemon juice until smooth. Fold in the cooled zabaglione. Separately whip heavy cream to soft-firm peaks; fold into mascarpone mixture to a billowy mousse.
- First layer: Quickly dip ladyfingers (1–2 sec per side) in cooled syrup; line a 7×11-in (or 8-in square) dish. Spread half the lemon cream. Dot and marble with a few teaspoons lemon curd if using.
- Second layer: Repeat with dipped ladyfingers and remaining cream. Smooth the top.
- Chill: Cover and refrigerate at least 6 hours (overnight = best).
- Finish: Garnish with white chocolate curls, micro-zest of lemon, and a whisper of powdered sugar. Slice or scoop.
Notes
- Softer bite? Add an extra 2–3 tbsp limoncello to the syrup and dip faster.
- No-alcohol version: replace limoncello with lemon syrup (add 2–3 tbsp lemon juice).
- Brûlée finish: torch a thin sugar sprinkle right before serving for a crackly citrus shell.
Nutrition
- Serving Size: 1 piece