Description
Tiramisu al Limone is a refreshing Italian dessert that marries the classic creamy mascarpone with vibrant lemon flavors and a hint of limoncello. This no-bake layered tiramisu features lemon-soaked ladyfinger cookies, a luscious mascarpone and lemon curd filling, topped with softly whipped cream and a bright lemon zest garnish. Perfect for a summery treat or an elegant dessert that delights with its balance of tartness and sweetness.
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 sugar. Stir over medium-high heat until sugar dissolves completely. Remove from heat and mix in limoncello and lemon juice. Pour into a wide, shallow bowl and set aside to cool.
- Prepare the Mascarpone Filling: In a large bowl, gently whisk together mascarpone, lemon curd, limoncello, and lemon juice until smooth and evenly combined. Set this mixture aside.
- Whip the Cream for Filling: Using a stand mixer with a whisk attachment or a hand mixer, beat the 2 cups of heavy whipping cream with the sugar until medium peaks form. The cream should be firm but still soft enough to fold easily.
- Combine Whipped Cream and Mascarpone: Fold one-third of the whipped cream gently into the mascarpone mixture using a large metal spoon to lighten it. Then carefully fold in the remaining whipped cream until just blended for a light, airy filling.
- Assemble the First Layer: Quickly dip each ladyfinger cookie, one at a time, into the limoncello syrup for about 2 seconds per side. Arrange a single layer of soaked ladyfingers in the bottom of a 9×13 inch (22×33 cm) pan, covering entirely.
- Spread the Filling: Evenly spread half of the lemon mascarpone filling over the soaked ladyfingers, smoothing the top with a spatula.
- Repeat Assembly: Repeat the soaking process with remaining ladyfingers and create a second layer over the mascarpone filling. Then spread the remaining filling evenly on top.
- Chill: Cover the dish securely with plastic wrap and refrigerate for at least 4 hours, preferably up to 10 hours, to let the flavors meld and the dessert set well.
- 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 over the tiramisu for a smooth, elegant finish.
- Garnish and Serve: Sprinkle fresh lemon zest generously over the whipped cream topping. Serve chilled. Store leftovers covered in the refrigerator for up to 2 days.
Notes
- Do not soak ladyfingers for too long to avoid sogginess; about 2 seconds per side is sufficient.
- Use cold mascarpone cheese and heavy cream for easier whipping and better texture.
- For a non-alcoholic option, substitute limoncello with lemon syrup or lemon extract diluted in water.
- This dessert requires refrigeration for several hours to develop flavor and set properly.
- Store leftovers in a sealed container to maintain freshness and prevent absorption of fridge odors.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
