Description
Indulge in a bright, zesty twist on classic tiramisu. This delightful dessert layers limoncello-soaked ladyfingers with a creamy lemon mascarpone filling.
Ingredients
Scale
- 1/2 cup water
- 1/4 cup granulated sugar (for syrup)
- Zest of 1 lemon (for syrup)
- 1/2 cup Limoncello
- 2 tbsp fresh lemon juice (for syrup)
- 4 large egg yolks
- 1/2 cup granulated sugar (for sabayon)
- 16 oz (two 8oz containers) mascarpone cheese, room temperature
- 1 1/2 cups heavy cream, very cold
- Zest of 1 lemon (for cream)
- 24–30 ladyfingers (Savoiardi)
- Optional: Fresh berries or powdered sugar for garnish
Instructions
- Prepare Limoncello Syrup: In a small saucepan, combine water, 1/4 cup sugar, and the zest of 1 lemon. Bring to a simmer, stirring until sugar dissolves. Let cool slightly, then stir in limoncello and 2 tbsp lemon juice. Pour into a shallow dish.
- Whip Egg Yolks and Sugar (Sabayon): In a heatproof bowl over simmering water, whisk egg yolks and 1/2 cup sugar until pale, thick, and reaching 160°F (71°C). Remove from heat and cool completely.
- Make Mascarpone Cream: Gently whisk room temperature mascarpone into the cooled sabayon until smooth. In a separate cold bowl, whip very cold heavy cream to stiff peaks. Gently fold whipped cream and the zest of 1 lemon into the mascarpone mixture.
- Assemble Tiramisu: Quickly dip one side of each ladyfinger into the limoncello syrup. Arrange a single layer in the bottom of a 9×13 inch dish. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Chill and Serve: Cover and refrigerate for at least 4-6 hours, or preferably overnight, to allow flavors to meld and the tiramisu to set. Garnish with fresh lemon zest, berries, or powdered sugar before serving.
- Prep Time: 30 mins
- Cook Time: 10 mins (for sabayon & syrup)