Here’s a delicious Limoncello Tiramisu recipe—a fresh, citrusy twist on the classic Italian dessert:
Ingredients (Serves 6–8)
For the Cream Layer
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) mascarpone cheese, room temperature
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
For the Soaking Liquid
- 1/2 cup limoncello liqueur
- 1/4 cup water
Other Ingredients
- 24–30 ladyfinger biscuits (savoiardi)
- Zest of 1–2 lemons (for garnish)
- Optional: thin lemon slices or candied lemon peel for decoration
Instructions
1. Prepare the Cream
- In a large bowl, whip the heavy cream until soft peaks form.
- In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
2. Prepare the Soaking Liquid
- Mix limoncello and water in a shallow bowl.
- Quickly dip each ladyfinger in the mixture—don’t soak too long, or they’ll get soggy.
3. Assemble the Tiramisu
- Layer half of the soaked ladyfingers in the bottom of a dish (8×8 inch or similar).
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat with the remaining ladyfingers and cream.
4. Chill and Serve
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Before serving, sprinkle lemon zest on top.
- Optional: garnish with candied lemon peel or thin lemon slices.
💡 Tips for the Best Limoncello Tiramisu
- Use good-quality mascarpone for a creamy texture.
- Chill overnight to let flavors meld.
- Adjust limoncello amount depending on how strong you want the citrus kick.
If you want, I can make a faster single-serving Limoncello Tiramisu in glasses version that’s ready in 20 minutes and looks elegant for guests.
Do you want me to make that version?
