Description
A light and refreshing twist on the classic Italian dessert, this Limoncello Tiramisu blends creamy mascarpone, lemon curd, and limoncello-soaked ladyfingers for a zesty, make-ahead treat perfect for summer.
Ingredients
- 24 ladyfingers (Savoiardi)
- 1 cup limoncello liqueur
- ½ cup water (or lemon juice for stronger citrus flavor)
- 4 large egg yolks
- ½ cup granulated sugar
- 8 oz mascarpone cheese
- 1 cup heavy cream (cold)
- ½ cup lemon curd (store-bought or homemade)
- 1 tbsp fresh lemon zest
- Powdered sugar (optional, for dusting)
- Fresh berries or mint leaves (for garnish, optional)
Instructions
- In a heatproof bowl, whisk together egg yolks and sugar over a double boiler until pale and thickened. Set aside to cool.
- Add mascarpone and lemon curd to the cooled mixture, stirring until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold into the mascarpone mixture.
- Combine limoncello with water (or lemon juice). Dip each ladyfinger briefly in the mixture, being careful not to oversoak.
- In a 9×13 dish, layer half of the soaked ladyfingers. Spread half the mascarpone cream on top. Repeat with another layer of ladyfingers and cream.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust with powdered sugar, garnish with lemon zest, and top with berries or mint if desired.
Notes
- Don’t soak ladyfingers too long—just a quick dip keeps them from becoming soggy.
- Chill overnight for the best texture and flavor.
- Swap limoncello with lemonade for a kid-friendly version.
- Assemble in small glasses for beautiful individual servings.
- Prep Time: 25 minutes
- Cook Time: 5 minutes