Zesty Limoncello Tiramisu Delight

Alyssa

Enjoy Zesty Limoncello Tiramisu—a vibrant twist on the classic with lemon-infused mascarpone and a touch of Limoncello for a refreshing flavor.

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Limoncello Syrup:

1 ⅜ cup granulated sugar - Sweetness that complements the tartness of the lemon.
2 ⅔ tbsp lemon zest - Adds a punch of citrus flavor and aroma.
1¼ cup lemon juice - The primary source of acidity that brightens the dessert.
⅖ cup Limoncello liqueur - This sweet Italian liqueur infuses the dish with unique flavor.

Limoncello Mascarpone:

2 ⅔ cups Mascarpone cheese - A creamy rich base that gives tiramisu its luxurious texture.
2 ¾ tbsp lemon zest - Enhances flavor and adds freshness to the mascarpone layer.
3 ⅓ tbsp lemon juice - Balances the creaminess with its tartness.
3 ⅓ tbsp Limoncello liqueur - Deepens the flavor profile in the mascarpone mixture.
1 ⅖ cup lemon curd - Offers an extra layer of lemony goodness.
2 ⅓ cups heavy cream - Whipped to create lightness in the mascarpone mixture.
1¼ cup powdered sugar - Sweetens the whipped cream without adding grittiness.

To Assemble:

24 ladyfinger cookies - These sponge-like cookies absorb the syrup and add structure to the layers.
1⅕ cup lemon curd - Provides an additional flavorful layer between the mascarpone.

Make the Limoncello Syrup:In a small pan, combine 1 ⅜ cup granulated sugar, 2 ⅔ tbsp lemon zest, and 1¼ cup lemon juice. Stir the mixture over medium heat until it comes to a boil. Once boiling, remove from heat and stir in ⅖ cup Limoncello liqueur. Set aside to cool.
Prepare the Limoncello Mascarpone:In a large mixing bowl, beat together 2 ⅔ cups mascarpone cheese, 2 ¾ tbsp lemon zest, 3 ⅓ tbsp lemon juice, and 3 ⅓ tbsp Limoncello liqueur using an electric mixer until smooth and creamy. In another bowl, whip 2 ⅓ cups heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined, ensuring that the texture remains light and airy.
Assemble the Tiramisu:Dip each ladyfinger cookie into the cooled Limoncello syrup briefly, making sure not to soak them too long. Layer the dipped ladyfingers on the bottom of a rectangular or square dish, forming a base layer. Spread half of the Limoncello mascarpone mixture over the ladyfingers, followed by half of the 1⅕ cup lemon curd. Repeat this layering process, finishing with the mascarpone mixture on top. If desired, add more mascarpone around the edges for a refined look.
Chill:Cover the dish with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld together and the dessert to set. For best results, chilling overnight is recommended.