Recipe Background
It's time to impress those guests! Invite them over for a nice, creamy helping of Limoncello Tiramisu, and prepare to be flattered. They won't be able to get enough of the tanginess of the lemon flavor, the fluffiness of the filling, or the tenderness of the ladyfinger cookies! To really blow them away, make sure you garnish with the sweet and sour candied lemon slices. They'll think you ordered out, but you'll feel so excited when you confidently and proudly declare you made this Limoncello Tiramisu all on your own!
It's time to impress those guests! Invite them over for a nice, creamy helping of Limoncello Tiramisu, and prepare to be flattered. They won't be able to get enough of the tanginess of the lemon flavor, the fluffiness of the filling, or the tenderness of the ladyfinger cookies! To really blow them away, make sure you garnish with the sweet and sour candied lemon slices. They'll think you ordered out, but you'll feel so excited when you confidently and proudly declare you made this Limoncello Tiramisu all on your own!
Ingredients
- 2 (8-ounce) cartons mascarpone cheese
- 6 large egg yolks
- 3/4 cup sugar
- 2/3 cup 2% milk
- 1 1/4 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1/2 cup limoncello
- 1 (7-ounce) package crisp ladyfinger cookies
- 1 (10-ounce) jar lemon curd
- candied lemon slices optional, to taste
Directions
- In a bowl, stir the mascarpone cheese.
- Let the mascarpone stand at room temperature for about 30 minutes.
- In the top of a double boiler, whisk the egg yolks, the sugar, and the milk until the mixture is thickened and a candy thermometer reads 160 degrees F.
- Transfer the milk mixture from the heat and let it cool completely.
- Whisk the mascarpone into the milk mixture until almost smooth.
- In a small bowl, whip the heavy cream and vanilla together until soft peaks form.
- In another bowl, combine the lemon juice and the limoncello.
- Briefly dip 24 of the ladyfingers into the lemon mixture and place them in the bottom of a 7x11-inch baking dish.
- Top the lemon-coated ladyfingers with 1/2 of the mascarpone mixture, 1/2 of the lemon curd, and 1/2 of the whipped cream.
- Repeat the layers once.
- Refrigerate, covered, for at least 6 hours and up to overnight.
- Serve with the candied lemon slices.
×