Desserts · By Sharon
Limoncello Tiramisu
There are few drinks I love more than limoncello, and this Tiramisu celebrates it! We really came to love it in 2022 when we were in the Naples area, where limoncello was born. We were served homemade limoncello at a couple of agritourist farms close to Sorrento, and it was amazing! Less sweet than commercial versions, its tart lemon-rind edge was arresting! If you want a very good commercial brand, try Luxardo (moderately sweet, with rich lemon flavor and crisp tartness). James and Phil went on their first bike trip in September, 2023, and for my birthday, shortly after James came home, he gifted me a bottle of handmade limoncello cream from a special Italian restaurant in Calgary: Franca's. My birthday dessert was a limoncello tiramisu, like they had been served at Franca's, accompanied by this amazing cream liqueur! What a birthday treat!
Ingredients
For the Filling
- 2 cups mascarpone cheese (16 ounce container)
- ¼ cup lemon curd
- ¼ cup limoncello
- 1 lemon, zested and juiced
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
For the Soak
- ¾ cup sugar
- 3 lemons, zested and juiced
- ⅓ cup limoncello
- 2 packages ladyfinger cookies (about 40 cookies total)
For the Drizzle
- ¼ cup lemon curd
- 1 tbsp limoncello
Method
- 1
In a large bowl using a handheld mixer, cream together the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice and zest of one lemon. Set aside.
- 2
In another bowl using a handheld mixer, cream together the heavy whipping cream and powdered sugar until mixture thickens into peaks.
- 3
Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture. Set aside.
- 4
To make the soak, bring sugar and the juice and zest of three lemons to a boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat and pour in ⅓ cup limoncello.
- 5
To assemble, take the ladyfingers and dip them in the soak mixture, allowing them to soak up the liquid until softened but not mushy. Repeat with half of the ladyfingers, laying them to fit in the bottom of the baking pan, cutting to fit if necessary.
- 6
Gently scoop on half of the mascarpone mixture and spread over the ladyfingers. Repeat the layers with the remaining soaked ladyfingers, ending with the other half of the mascarpone filling.
- 7
To make the drizzle, thin out ¼ cup of lemon curd with either a tablespoon of limoncello, or remaining soak. Whisk and then carefully drizzle over top of the tiramisu.
- 8
Cover and refrigerate for at least 4 hours or up to a day before serving.
A note from Sharon
Drink pairing: Limoncello, or limoncello cream (if you can get it).
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