Lemony Limoncello Tiramisu
This limoncello tiramisu is a delightful citrus twist on a classic Italian dessert. It's always a favorite at holiday meals or summer gatherings! —Deena Resnick, Oregon City, Oregon
Ingredients
- 2 cartons (8 ounces each) 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 package (7 ounces) crisp ladyfinger cookies
- 1 jar (10 ounces) lemon curd
- Candied lemon slices
Reviews
This one comes much closer to what I'm looking for in a lemon tiramisu. Will use as a starting place but likely make a zabaglione with limoncello. Have to think about the use and amount of lemon curd
I did put my own spin on the recipe, so here are my notes and adjustments... Instead of ladyfingers, I used pound cake that I baked on a half sheet pan. I added 1/2 a tablespoon of lemon zest to the mascarpone custard. I made my own lemon curd, doubling this recipe https://www.lifeloveandsugar.com/lemon-curd/ Omitted the limoncello, but added a teaspoon of sugar to the lemon juice. Assembled as follows in a trifle dish... Layer of 1/3 of the pound cake, brush with sweetened lemon juice, top with 1/3 of the custard, then 1/3 of the lemon curd, and 1/3 of the whipped cream; repeat steps two more times. For the whipped cream on top, I piped a ring around the edge of the dish so you could see the lemon curd in the center. Garnished with lemon peel twists.
It could be adjusted to have less sugar