Limoncello Tiramisu
This Limoncello Tiramisu combines the freshness of lemons with the rich, creamy decadence of classic tiramisu, transporting you to the Amalfi Coast with every forkful. Perfect for gatherings, it's bright, vibrant, and irresistibly light.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 20 x 20 cm casserole dish
- Spatula
- Measuring cups and spoons
Ingredients
For the Cream
- 250 g mascarpone
- 3 eggs, separated
- 80–100 g sugar
- 100 ml limoncello
- Zest of 2 lemons
- 1 to 2 tbsp lemon juice (optional)
For the Layers
- 200 g ladyfingers
- 100 ml milk or water for dipping
- Extra lemon zest for finishing
- Powdered sugar for dusting (optional)
Instructions
Step 1: Prepare the Cream
- Beat the egg yolks with the sugar in a mixing bowl until the mixture looks pale and creamy.
Step 2: Incorporate the Ingredients
- Mix in the mascarpone, limoncello, and lemon zest until smooth.
Step 3: Whip the Egg Whites
- In a separate bowl, whip the egg whites until stiff peaks form.
Step 4: Fold the Mixtures
- Gently fold the whipped egg whites into the mascarpone mixture.
Step 5: Dip the Ladyfingers
- Stir together the limoncello with a little milk or water. Quickly dip each ladyfinger into the mixture, then arrange them in your casserole dish.
- Tip: Don’t soak them too long; a quick dip is all you need for the right texture.
Step 6: Layer It Up
- Spread half of the lemon mascarpone cream over the soaked ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining cream.
Step 7: Chill and Garnish
- Finish with a final layer of creamy goodness and chill the tiramisu in the refrigerator for a few hours.
- Just before serving, top with extra lemon zest or a light dusting of powdered sugar.
Notes
Pro tips
- Use fresh lemons for zest to enhance the flavor.
- Ensure egg whites are free of yolk for maximum fluffiness.
- For a boozy kick, adjust the amount of limoncello to taste.
- Let it chill overnight for the best results; patience is rewarded.
- If you prefer a less sweet dessert, opt for the lower sugar measurement.