Lemon Limoncello Italian Tiramisu (Printable Version)

Zesty lemon curd and limoncelsoaked ladyfingers layered with rich mascarpone cream.

# What You'll Need:

→ Lemon Syrup

01 - 1/2 cup fresh lemon juice (about 2 lemons)
02 - 1/2 cup granulated sugar
03 - 1/3 cup Limoncello liqueur

→ Mascarpone Cream

04 - 1 1/4 cups heavy cream, cold
05 - 1 cup mascarpone cheese, room temperature
06 - 1/2 cup powdered sugar
07 - 1 teaspoon pure vanilla extract
08 - Zest of 1 lemon

→ Assembly

09 - 30-36 ladyfinger biscuits (savoiardi)
10 - 1 cup lemon curd (store-bought or homemade)
11 - Zest of 1 lemon for garnish
12 - Thin lemon slices for garnish (optional)

# Directions:

01 - In a small saucepan, combine lemon juice and sugar. Heat over medium heat, stirring until sugar dissolves. Remove from heat, let cool, then stir in limoncello. Set aside.
02 - In a large bowl, beat the heavy cream until soft peaks form. In another bowl, whisk mascarpone, powdered sugar, vanilla, and lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.
03 - Quickly dip each ladyfinger into the cooled lemon syrup (do not soak). Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch dish.
04 - Spread half of the mascarpone cream over the ladyfingers. Dollop and gently swirl half of the lemon curd over the cream.
05 - Repeat with another layer of dipped ladyfingers, the rest of the mascarpone cream, and remaining lemon curd.
06 - Cover and refrigerate for at least 4 hours (preferably overnight) to allow flavors to meld and dessert to set.
07 - Before serving, garnish with lemon zest and thin lemon slices if desired.

# Expert Tips:

01 -
  • The lemon curd creates these gorgeous ribbons of tart brightness that make every forkful feel like discovering a hidden treasure
  • Unlike traditional tiramisu, theres no coffee bitterness to contend with just pure sunshine and cream
02 -
  • The ladyfinger dipping moment is where most people mess up, too long in the syrup and you'll have a soggy dessert, too quick and they won't soften properly
  • Lemon curd thickness varies wildly between brands, if yours is very thick you might need to warm it slightly to make it swirlable
03 -
  • If your ladyfingers are particularly hard, let them soak for 2 seconds per side instead of one, but watch them like a hawk
  • Room temperature mascarpone is non-negotiable, cold mascarpone will leave tiny lumps no matter how much you whisk

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