Description
This delightful Lemon Limoncello Italian Tiramisu is a zesty, no-bake dessert that offers a bright, creamy, and truly refreshing twist on the classic. It’s perfect for any gathering or when you crave a sophisticated, sun-kissed treat.
Ingredients
Scale
- 3 large pasteurized eggs (separated)
- 1/2 cup granulated sugar (for egg yolks)
- 16 ounces mascarpone cheese (two 8-oz containers), cold
- 1 1/2 cups heavy cream, cold
- 2 tablespoons powdered sugar (for heavy cream)
- 1 teaspoon vanilla extract
- Zest of 2 large fresh lemons (plus more for garnish)
- 1/2 cup Limoncello liqueur
- 1/4 cup fresh lemon juice
- 2 tablespoons granulated sugar (for soaking liquid)
- 24–30 standard ladyfingers (Savoiardi)
Instructions
- Step 1: Prepare Soaking Liquid. In a shallow dish, combine limoncello, fresh lemon juice, and 2 tablespoons granulated sugar. Stir until sugar dissolves.
- Step 2: Make Mascarpone Cream Base. Separate eggs. Whisk egg yolks and 1/2 cup granulated sugar over a bain-marie until pale, thick, and 160°F (71°C). Remove from heat, whisk until cool. Gently fold in cold mascarpone. In a separate bowl, whisk egg whites to stiff peaks; gently fold into mascarpone mixture.
- Step 3: Whip Cream and Combine. In a cold, clean bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold whipped cream into the mascarpone-egg mixture along with lemon zest.
- Step 4: Dip Ladyfingers. Quickly dip ladyfingers, one at a time, into the limoncello soaking liquid for 1-2 seconds per side. Arrange a single layer in a 9×13-inch dish.
- Step 5: Layer Tiramisu. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers, then the remaining mascarpone cream. Smooth the top.
- Step 6: Chill. Cover the dish and refrigerate for at least 6 hours, or preferably overnight, for optimal setting and flavor development.
- Prep Time: 30 mins
- Cook Time: 0 mins