Limoncello Tiramisu Recipe

This simple, no-bake Limoncello Tiramisu is excellent for making ahead. Creamy and creamy, this Italian lemon tiramisu will become your favorite.

For the Filling: – 2 cups mascarpone cheese (16 ounce container) – ¼ cup lemon curd* – ¼ cup limoncello – 1 lemon, zested and juiced – 2 cups heavy whipping cream – ⅓ cup powdered sugar For the Soak: – 1 ¼ cups sugar – 5 lemons, zested and juiced – 1 ½ cups limoncello – 2 packages ladyfinger cookies** (about 40 cookies total) For the Drizzle: – ¼ cup lemon curd – 1 tablespoon limoncello (optional)



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Mix the mascarpone, ¼ cup of lemon curd, ¼ cup of limoncello, and the juice and zest of one lemon with a hand mixer in a big bowl. Put away.

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Using a hand mixer, mix the heavy whipped cream and powdered sugar together in a different bowl until the mixture gets thick enough to form peaks.

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To mix the whipped cream and mascarpone, use a rubber spoon to do it slowly. Put away.

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Bring sugar, five lemons' juice and zest to a boil to make the soak. Turn the heat down to low and cook for two minutes. Take it off the heat and add ½ cup of limoncello.

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Dip ladyfingers in the soak mixture and let them soak till soft but not soggy to make the meal. Refit half the ladyfingers to the baking pan bottom. Cut to fit if necessary.

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Add half the mascarpone slowly and spread it over ladyfingers. Repeat with the remaining wet ladyfingers. Use the remaining mascarpone filling.

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Thin ¼ cup of lemon curd with the remaining soak or a tablespoon of limoncello. Whisk the sauce and carefully pour it over tiramisu.

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Put it in the fridge with the lid on for at least 4 hours or up to a day before you serve it.

Calories: 517kcal | Carbohydrates: 52g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 82mg | Potassium: 112mg | Fiber: 1g | Sugar: 34g | Vitamin A: 978IU | Vitamin C: 22mg | Calcium: 81mg | Iron: 1mg 


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