Description
Unlock the secret to a delightfully zesty and creamy Limoncello Tiramisu with this easy-to-follow recipe. Layers of limoncello-soaked ladyfingers and rich mascarpone make for an irresistible treat.
Ingredients
Scale
- 16 oz (2 blocks) Mascarpone cheese, cold
- 4 large Eggs, separated
- 3/4 cup Granulated sugar, divided
- 1/2 cup Limoncello, plus more for soaking ladyfingers (about 3/4 – 1 cup total)
- 1 Lemon, zested
- 1 tbsp Cooled espresso (optional, for soaking liquid)
- 24–30 Italian Savoiardi ladyfingers
- Cocoa powder or white chocolate shavings, for garnish
Instructions
- In a large bowl, gently combine mascarpone cheese, a splash of limoncello, and lemon zest until just smooth. Set aside.
- Over a double boiler, whisk egg yolks and 1/2 cup granulated sugar until pale, thick, and ribbon-like (5-7 minutes). Let cool slightly.
- Gently fold the cooled yolk mixture into the mascarpone mixture until combined.
- In a separate clean bowl, whip egg whites to stiff peaks.
- Carefully fold the whipped egg whites into the mascarpone-yolk mixture in two additions until just combined, maintaining airiness.
- In a shallow dish, combine 3/4 to 1 cup limoncello with 1 tbsp water and optional cooled espresso for the soaking liquid.
- Quickly dip each ladyfinger into the limoncello liquid (1-2 seconds per side) and arrange a layer in a 9×13 inch dish. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining cream.
- Cover and refrigerate for at least 6 hours, or preferably overnight.
- Just before serving, dust with cocoa powder or sprinkle with white chocolate shavings. Slice and serve cold.
- Prep Time: 30 mins
- Cook Time: 0 mins