Simple, zesty lemon tiramisu with limoncello

Simple, zesty lemon tiramisu with limoncello

Based on 3 ratings
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"You’ll be transported to the sunny coasts of Italy with this refreshing Limoncello tiramisu. In this variation, the classic tiramisu we all know and love is bursting with fresh lemons and delicious Limoncello liqueur, making it the perfect dessert for summer (or any time the mood strikes!) The ladyfinger biscuits are soaked in the Limoncello syrup, forming the lively base for a lemony mascarpone cream. The result is a bright, slightly tangy, and irresistibly creamy tiramisu you can easily prepare whenever you need that ultimate summer vibe. Indulge in this no-bake citrus heaven and don’t miss out on the cool, refreshing flavors with each tasty bite."
Difficulty
Easy 👌
Preparation
35 min
Baking
0 min
Resting
180 min

Ingredients

2Servings
MetricImperial
62½ g
ladyfingers
50 ml
lemon juice
50 ml
limoncello
87½ g
sugar
37½
water
g
starch
20 g
butter
½
egg yolks

Utensils

saucepan, whisk, bowl, bowl (large), hand mixer with beaters, baking dish, offset spatula

Nutrition per serving

Cal783
Fat43 g
Protein9 g
Carb82 g
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  • Step 1/4

    Start with the syrup and bring limoncello, sugar, and water to a boil in a saucepan. Let it simmer gently until the sugar dissolves and the alcohol evaporates for approx. 2 min. Transfer to a bowl and set aside.
    • 25 ml limoncello
    • 12½ g sugar
    • 25 ml water
    • saucepan
    • whisk
    • bowl

    Start with the syrup and bring limoncello, sugar, and water to a boil in a saucepan. Let it simmer gently until the sugar dissolves and the alcohol evaporates for approx. 2 min. Transfer to a bowl and set aside.

  • Step 2/4

    For the lemon curd, in the same saucepan, mix lemon juice, cornflour, sugar, water, butter, limoncello, and egg yolks. Bring to a boil while stirring constantly until thick in consistency for approx. 2 min. Then, remove from heat, cover, and set aside.
    • 50 ml lemon juice
    • g starch
    • 37½ g sugar
    • 12½ ml water
    • 20 g butter
    • 25 ml limoncello
    • ½ egg yolks

    For the lemon curd, in the same saucepan, mix lemon juice, cornflour, sugar, water, butter, limoncello, and egg yolks. Bring to a boil while stirring constantly until thick in consistency for approx. 2 min. Then, remove from heat, cover, and set aside.

  • Step 3/4

    Next, finely grate the lemon zest. For the mascarpone cream, in a large bowl, combine mascarpone, lemon zest, sugar, and heavy cream. Whip until stiff and fluffy with a hand mixer.
    • ¼ lemon
    • 125 g mascarpone cheese
    • 37½ g sugar
    • 50 g heavy cream
    • bowl (large)
    • hand mixer with beaters

    Next, finely grate the lemon zest. For the mascarpone cream, in a large bowl, combine mascarpone, lemon zest, sugar, and heavy cream. Whip until stiff and fluffy with a hand mixer.

  • Step 4/4

    Dip the ladyfingers one at a time into the cooled syrup and cover the base of a baking dish. Spread a little less than half of the mascarpone cream on top smoothly. Repeat with another layer of ladyfingers, lightly pressing them down. Spread the rest of the cream and smooth it out. Stir the lemon curd until smooth and pour over the cream. Smooth out the curd and chill for approx. 2–3 hrs. Garnish with lemon slices, mint, or basil if you like.
    • 62½ g ladyfingers
    • mint (optional)
    • basil (optional)
    • baking dish
    • offset spatula

    Dip the ladyfingers one at a time into the cooled syrup and cover the base of a baking dish. Spread a little less than half of the mascarpone cream on top smoothly. Repeat with another layer of ladyfingers, lightly pressing them down. Spread the rest of the cream and smooth it out. Stir the lemon curd until smooth and pour over the cream. Smooth out the curd and chill for approx. 2–3 hrs. Garnish with lemon slices, mint, or basil if you like.

  • Simple, zesty lemon tiramisu with limoncello
FAQ

Yes, you can prepare lemon tiramisu in advance. In fact, it often benefits from some time in the refrigerator to allow the flavors to meld together and the dessert to set properly. You can assemble the tiramisu up to 1–2 days ahead of time and store it covered in the refrigerator until ready to serve.

How-To Videos

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