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A light and fresh twist on the classic Italian tiramisu, featuring layers of lemon cream, zesty limoncello soak, and crisp ladyfingers, finished with lemon curd drizzle.

Ingredients

Scale
  • 1 ½ cups heavy cream
  • ¼ cup powdered sugar (confectioner’s sugar)
  • 16 ounces mascarpone cheese
  • ½ cup lemon curd
  • ¼ cup limoncello
  • 1 Tablespoon lemon zest
  • 2 Tablespoons fresh lemon juice
  • 6 Tablespoons fresh lemon juice (for soak)
  • 2 Tablespoons lemon zest (for soak)
  • ½ cup granulated sugar (for soak)
  • ⅓ cup limoncello (for soak)
  • ¾ cup lemon curd (for curd drizzle)
  • 3 Tablespoons limoncello (for curd drizzle)
  • 28 ladyfinger cookies (one pack tends to have 24; more or less as needed depending on your dish)
  • lemon wheels for garnish (optional)

Instructions

  1. If making lemon curd from scratch, prepare the lemon curd and chill it (preferably overnight).
  2. Beat heavy cream and powdered sugar on high speed until stiff peaks form; set aside.
  3. In a separate bowl, beat mascarpone, lemon curd, limoncello, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest until smooth.
  4. Gently fold the whipped cream into the mascarpone-lemon mixture until just combined; set aside the lemon cream filling.
  5. In a small skillet, combine 6 tablespoons fresh lemon juice, 2 tablespoons lemon zest, and granulated sugar and heat over medium-high until it boils, then reduce heat and simmer for 2 minutes.
  6. Remove the skillet from heat, stir in ⅓ cup limoncello, and cool the lemon soak to room temperature.
  7. Mix ¾ cup lemon curd and 3 tablespoons limoncello in a small bowl until smooth to make the curd drizzle; set aside.
  8. Dip each ladyfinger briefly into the cooled lemon soak, about one second per side.
  9. Arrange a snug layer of soaked ladyfingers in the bottom of a 9×9-inch baking dish, trimming pieces to fit and pressing softened edges together.
  10. Spread half of the lemon cream filling evenly over the ladyfinger layer (about 2 cups).
  11. Drizzle half of the lemon curd mixture over the cream layer and smooth gently.
  12. Repeat with a second layer of soaked ladyfingers, the remaining lemon cream filling, and the remaining lemon curd drizzle.
  13. Cover the dish and refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

For cleaner slices after chilling, place the tiramisu in the freezer for 1 to 2 hours before slicing; this firms it up for neat layers without freezing solid., For a richer dessert, increase the amount of cream; cream cheese can be used as a budget-friendly mascarpone substitute, though the flavor will be slightly different., For a non-alcoholic version, replace all limoncello with homemade lemon simple syrup to maintain citrus flavor without the alcohol., Keep the tiramisu tightly covered in the refrigerator and consume within 3 days for best freshness and safety., You can freeze the assembled tiramisu for up to one month; wrap tightly and thaw overnight in the fridge before serving, noting that texture may slightly change after freezing.

Nutrition

Find it online: https://gingerbaking.com/limoncello-tiramisu/