Description
This refreshing Tiramisu al Limone offers a delightful twist on the classic tiramisu, infusing it with bright lemon flavors and a touch of limoncello. Layers of ladyfinger cookies soaked in a zesty limoncello syrup are combined with a luscious mascarpone and lemon curd filling, topped with whipped cream and fresh lemon zest. Perfect for a summery dessert that requires no baking and can be made ahead, allowing the flavors to meld beautifully in the fridge.
Ingredients
Limoncello Syrup
- 1 ¼ cups (10 fl oz/300 ml) water
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- 1 cup (8 fl oz/240 ml) limoncello
- 3 tablespoons lemon juice
Mascarpone Filling
- 3 cups (24 oz/675 g) mascarpone cheese, cold
- 1 ¾ cups (14 oz/395 g) lemon curd
- ⅓ cup (2 ½ fl oz/80 ml) limoncello
- ¼ cup (2 fl oz/60 ml) lemon juice
- 2 cups (16 fl oz/480 ml) heavy whipping cream
- ⅓ cup (2 ½ oz/71 g) granulated sugar
Assembly and Topping
- 48 ladyfinger cookies
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
- Zest of 1 lemon, to garnish
Instructions
- Make the Limoncello Syrup: In a small saucepan, combine water and granulated sugar. Stir over medium-high heat until the sugar dissolves completely. Remove from heat and stir in the limoncello and lemon juice. Pour the syrup into a wide, shallow bowl and set aside to cool.
- Prepare the Mascarpone Filling: In a large bowl, gently whisk together the cold mascarpone cheese, lemon curd, limoncello, and lemon juice until smooth and well combined.
- Whip the Cream: Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the heavy whipping cream and sugar until medium peaks form, ensuring the cream is light and airy.
- Fold Cream into Mascarpone Mixture: Carefully fold one-third of the whipped cream into the mascarpone mixture with a large metal spoon to lighten it, then gently fold in the remaining whipped cream until fully incorporated, preserving the airy texture.
- Assemble the First Layer: Briefly dip each ladyfinger cookie, one at a time, into the limoncello syrup for about 2 seconds per side, making sure not to soak them too long. Arrange a single layer of soaked ladyfingers in the bottom of a 9×13 inch (22×33 cm) pan to cover the base completely.
- Add the First Filling Layer: Spread half of the lemon mascarpone filling evenly over the ladyfinger layer, smoothing the top gently with a spatula.
- Repeat Layers: Repeat the dipping process and arrangement with the remaining ladyfingers to create a second layer, then cover with the remaining mascarpone filling, smoothing the top again.
- Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably up to 10 hours, to allow flavors to meld and the dessert to set properly.
- Prepare the Topping: Just before serving, whip the remaining 1 ½ cups of heavy cream to medium-soft peaks. Dollop or pipe this whipped cream on top of the chilled tiramisu.
- Garnish and Serve: Sprinkle fresh lemon zest over the whipped cream topping for a bright, aromatic finish. Serve immediately or keep refrigerated covered for up to 2 days.
Notes
- Do not over-soak the ladyfingers as they can become soggy; a quick 2-second dip on each side is sufficient.
- Chilling for at least 4 hours is crucial for the dessert to set and flavors to blend well.
- Use cold mascarpone and cream for best whipping results and texture.
- This dessert can be prepared a day ahead, making it convenient for entertaining.
- Store leftovers covered in the refrigerator for up to 2 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
