Lemon Limoncello Tiramisu (Print Version)
# Ingredients:
→ Limoncello Syrup
01 -
White sugar (½ cup/100g)
02 -
Grated lemon peel (2 tablespoons)
03 -
Squeezed lemon juice (⅓ cup/78ml)
04 -
Limoncello drink (½ cup/120ml)
→ Mascarpone Filling
05 -
Soft mascarpone (2 cups/452g)
06 -
Grated lemon skin (2 tablespoons)
07 -
Squeezed lemon (3 tablespoons/45ml)
08 -
Limoncello (¼ cup)
09 -
Tangy lemon curd (½ cup)
10 -
Whipping cream (1½ cups/354ml)
11 -
Icing sugar (⅓ cup/41g)
→ Assembly
12 -
Crisp ladyfingers (26)
13 -
Zesty lemon curd (1 cup)
# Instructions:
01 -
Mix sugar with lemon peel and juice in a pan. Heat till boiling and sugar dissolves. Take off heat, add Limoncello, and cool down.
02 -
Whip mascarpone with lemon peel, juice and Limoncello till smooth. Stir in lemon curd. In another bowl, beat cream with sugar until it forms firm peaks.
03 -
Carefully mix whipped cream into the mascarpone mix in two parts for a light, airy texture.
04 -
Soak ladyfingers in the Limoncello mix and line them in an 11x8-inch dish. Cover with half your mascarpone blend and smear half cup lemon curd on top.
05 -
Put another row of soaked ladyfingers down, add the rest of your mascarpone, and finish with extra cream or mascarpone and lemon curd drops.
06 -
Let it sit in the fridge for at least 4 hours before you serve.
# Notes:
01 -
You can skip the Limoncello and just use more lemon juice instead
02 -
Works in different sized dishes too
03 -
Mix the lemon peel with sugar between your fingers for better taste