Limoncello Tiramisu Recipe
Lemon liquor infused tiramisu dessert
Servings 10 people
Ingredients
For the Syrup
- 1/2 Cup Water (120ml)
- 1/2 Cup Fresh lemon juice (120ml)
- 3/4 Cup Sugar (150g)
- 1/2 Cup Limoncello liquor (120g)
For the Filling
- 24-30 Ladyfingers
- 5 Large Egg yolks at room temperature
- 3/4 Cup Sugar (150g)
- 2 Cups Mascarpone cheese at room temprature (480g)
- 1/4 Cup Limoncello liquor (60ml)
- 1 Cup Heavy whipping cream, cold (240ml)
- 1 Cup Lemon curd (240ml)
For the Whipped Cream Topping
- 1 Cup Heavy whipping cream, cold (240ml)
- 2 Tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Make The Syrup
- In a medium saucepan, pour the water, fresh lemon juice, and sugar.
- Cook over medium heat, stirring occasionally until the sugar has dissolved and the mixture is boiling.
- Reduce heat to simmer and cook for an additional 5 minutes.
- Remove from the heat, add the liquor, and set aside to cool.
Make the Filling
- Place the egg yolks and sugar in a large bowl over a pan with simmering water.
- Cook over low heat while stirring until the sugar has dissolved and the mixture is thick and pale yellow.
- Remove from heat and mix in the liquor. If the mixture is warm than room temperature, refrigerate it for 30-40 minutes in the refrigerator.
- Use a standing mixer or electric mixer to mix in the mascarpone cheese.
- Pour in the heavy cream and whip gradually, increasing speed to high until thickened. The cream will not reach a stiff pick, so only mix until it is slightly thickened.
Assembling
- Have an eight or nine-inch baking dish ready.
- Pour the cool syrup into a wide bowl, and dip the bottom of the ladyfingers.
- Arrange the soaked ladyfingers in a single layer over your serving dish.
- Spread half of the filling over the cookies and use a rubber spatula to spread it evenly.
- Drizzle half of the lemon curd over the surface of the cream, then use a toothpick to create swirls.
- Repeat with the remaining ladyfingers, cream, and lemon curd, and place in the refrigerator to set for at least four hours.
- When ready to serve, whip the heavy cream with the sugar and vanilla and use a piping bag to pipe the cream over the Tiramisu.
Notes
- Store the tiramisu in the refrigerator up to three days.
- To skip using a double boiler for the filling, consider opting for pasteurized eggs.
- Ensure all ingredients are at the correct temperature to achieve a smooth, creamy filling. Therefore, I suggest refrigerating the egg yolk mixture before incorporating the mascarpone and cream.
- When adding the heavy cream to the filling, mix only until slightly thickened to prevent curdling of the mascarpone. For an added precaution, whip the cream separately and gently fold it into the filling.
- Avoid soaking the ladyfingers in the syrup for an extended period to prevent them from becoming overly saturated and soggy.
- For an aesthetically pleasing touch, garnish the top of the tiramisu with grated lemon zest.