Limoncello Tiramisu
A fresh twist on classic tiramisu featuring bright limoncello liqueur and zesty lemon flavors for a light, refreshing dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
- 1 cup limoncello liqueur
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1 package ladyfinger cookies (about 24 cookies)
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- Powdered sugar, for dusting
- Fresh mint leaves, for garnish (optional)
Instructions
- In a shallow dish, combine the limoncello and lemon juice.
- Quickly dip each ladyfinger into the limoncello mixture, ensuring they soak briefly without getting soggy. Arrange a layer in the bottom of a serving dish.
- In a bowl, whisk together egg yolks and granulated sugar until pale and creamy.
- Add mascarpone cheese and lemon zest to the yolk mixture and blend until smooth.
- In a separate bowl, beat heavy cream until stiff peaks form.
- Gently fold whipped cream into the mascarpone mixture until combined.
- In a clean bowl, whisk egg whites until stiff peaks form; carefully fold into the mascarpone mixture.
- Spread half of the mascarpone cream over the ladyfingers layer.
- Repeat dipping ladyfingers and layering the rest on top, then cover with the remaining cream mixture.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust with powdered sugar and garnish with fresh mint leaves if desired.
Notes
For an alcohol-free version, substitute limoncello with lemon syrup or lemonade. Serve chilled with a refreshing herbal tea for a perfect pairing.
Find it online: https://cakesplustaste.com/limoncello-tiramisu/