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Limoncello Tiramisu

Wit and Vinegar Recipe by
(2 reviews)
Limoncello Tiramisu
  • Prep Time 30 min
  • Total Time 6 hr 30 min
  • Servings 15
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Limoncello Tiramisu

Here's a lemony twist on the classic espresso tiramisu. Swap out the coffee flavor for limoncello and Meyer lemons and you’ve got the perfect way to celebrate spring!

Ingredients

2
Meyer lemons
1
cup limoncello
1/2
cup granulated sugar
Ice
16
oz mascarpone
1
cup powdered sugar
2
cups heavy cream
About 40 ladyfingers

Directions

  • 1 Zest the two lemons then juice them. Set aside the zest and combine the juice with limoncello and granulated sugar in a medium saucepan. Bring to a simmer and cook for 5 minutes to let the alcohol cook off and the sugar dissolve.
  • 2 Pour syrup into a measuring cup and add enough ice to make two cups, stir to dissolve ice and set aside.
  • 3 In the bowl of a stand mixer, combine mascarpone, the zest from the lemons, and sift in the powdered sugar. Use the whisk attachment and whip until combined and fluffy, one minute.
  • 4 Use a spatula to scrape the edge and sides of the bowl, then add in the heavy cream. Whip on medium speed until mixture thickens slightly, then turn it up to high and whip until thick and luscious. Use the spatula to fold mixture together and make sure it’s all combined.
  • 5 Pour the syrup into a pie dish for dipping the ladyfingers and grab a 9x13-inch baking dish. One by one, dip the ladyfingers in the syrup and place in the bottom of the baking dish in a single layer, breaking them in half if needed to make them fit.
  • 6 Top the layer of ladyfingers with half the cream mixture, then repeat the ladyfinger layer and top with the remaining whipped cream mixture. Cover in plastic wrap and let sit for at least 6 hours or overnight in the fridge before serving.
See Step By Step

Step By Step  

The Italian favorite gets a sweet and tangy lemon twist!

As prepared by Wit and Vinegar,

Limoncello and Meyer lemons add a bright, citrus flavor to this dessert classic. 

I’m putting a lemony twist on the classic espresso tiramisu here. Swap out the coffee flavor for limoncello and Meyer lemons and you’ve got the perfect way to celebrate spring!


Limoncello Tiramisu

For ingredients we’ve got some Meyer lemons, (you can use regular lemons if you can't get your hands on them) limoncello, mascarpone, heavy cream, sugars, and ladyfingers. Not a lot of ingredients, but they come together perfectly.


Limoncello Tiramisu

Step one is the syrup we’re gonna dip the ladyfingers in. First we zest the lemons, and then we juice them. We combine that juice with granulated sugar and limoncello in a medium saucepan. We need to bring that to a boil and cook for 5 minutes to make sure we cook off all the alcohol and the sugar dissolves.


Limoncello Tiramisu

Once that’s cooked we pour it in a measuring cup and add enough ice to equal two cups, this trick helps the syrup cool faster so we don’t burn our fingers with scalding hot syrup.


Limoncello Tiramisu

Set that aside and get ready for the cream mixture. You will need an electric mixer of some sort to make sure the cream thickens up properly, so in the bowl of a stand mixer we add the mascarpone, lemon zest from earlier and sifted powdered sugar.


Limoncello Tiramisu

Combine with the whisk attachment until combined and fluffy. Use a spatula to scrape it from the sides and bottom of the bowl.


Limoncello Tiramisu

Add the heavy cream and then probably freak out over the fact that it looks like soup. Turn the mixer on medium speed and then carefully up to high speed, making sure not to splatter cream everywhere.


Limoncello Tiramisu

Magically, the mixture will soon look like fluffy tiramisu filling!


Limoncello Tiramisu

Use a spatula to make sure everything is combined with a couple folds and then get ready to assemble.


Limoncello Tiramisu

We need a 9x13” or similar size pan to make this in, the more not round the better (so we can easily place the ladyfingers in there).

Pour the syrup mixture into a shallow dish, like a pie plate, so we have somewhere to easily dip the ladyfingers. Dip them one by one and make into an even layer on the bottom of the dish, breaking them up as needed to evenly make room.


Limoncello Tiramisu

Once the bottom of the pan is covered, smooth out half of the cream mixture over that and repeat with another layer of ladyfingers, then another layer of the cream mixture. BOOM!


Limoncello Tiramisu

Let it sit for 6 hours (or overnight if you can). Serve with shaved white chocolate and lemon peel.

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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