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!
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.
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.
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.
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.
Combine with the whisk attachment until combined and fluffy. Use a spatula to scrape it from the sides and bottom of the bowl.
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.
Magically, the mixture will soon look like fluffy tiramisu filling!
Use a spatula to make sure everything is combined with a couple folds and then get ready to assemble.
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.
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!
Let it sit for 6 hours (or overnight if you can). Serve with shaved white chocolate and lemon peel.