Limoncello Tiramisu Recipe
Make Limoncello Tiramisu Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mascarpone Cream
Limoncello Soak & Assembly
Finishing Dust
Method
Mascarpone Cream
- 1
Prepare yolk-sugar sabayon
Place egg yolks and 3 tablespoons granulated sugar in a medium heatproof bowl. Whisk vigorously to combine. Set the bowl over a saucepan of barely simmering water (double boiler), making sure the bowl does not touch the water. Whisk constantly for about 6–8 minutes until the mixture is pale, thick, and ribbons form when you lift the whisk and let it fall back. Remove from heat and let cool slightly (2–3 minutes).
- 2
Incorporate mascarpone
When the yolk mixture is warm but not hot, whisk the mascarpone into it in three additions until smooth and lump-free. Add the vanilla extract, 2 teaspoons finely grated lemon zest, and 1 tablespoon fresh lemon juice; whisk just until combined. Chill briefly if mixture becomes too loose (about 10 minutes in the fridge) — it should be spreadable but stable.
- 3
Whip cream and fold
In a separate chilled bowl, whip 1 cup cold heavy cream to soft peaks. Gently fold one third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream in two additions until uniformly smooth and airy. Taste and adjust lemon zest if desired. Cover and refrigerate while you prepare the soak.
Limoncello Soak & Assembly
- 4
Prepare coffee-limoncello mixture
Combine 1 cup cold brewed espresso (or strong coffee) with 3 tablespoons limoncello in a shallow bowl. If you prefer a touch sweeter soak, stir in 1 teaspoon granulated sugar until dissolved. Let the mixture chill briefly so it's cold — a cold soak keeps ladyfingers from getting soggy too fast.
- 5
Dip ladyfingers
Working quickly, dip each ladyfinger into the coffee-limoncello mixture for 1–2 seconds per side. Do not soak — the cookies should absorb just enough liquid to be pliable but remain intact. Place dipped ladyfingers in a single layer in the bottom of a 9x9-inch (or similar) square baking dish to cover the base. Trim cookies to fit if necessary.
- 6
First layer of cream
Spread about half of the mascarpone cream evenly over the first layer of soaked ladyfingers using an offset spatula, smoothing the top.
- 7
Second layer
Dip and place a second layer of ladyfingers over the cream, matching the first layer. Press gently to level. Spread the remaining mascarpone cream over the second layer and smooth the surface.
- 8
Chill to set
Cover the dish tightly with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow flavors to marry and the dessert to set. For best texture and flavor, 8–24 hours is ideal.
Finishing & Serve
- 9
Dust and garnish
About 10 minutes before serving, sift 2 tablespoons powdered sugar evenly over the top layer of mascarpone. Sprinkle 1 teaspoon finely grated lemon zest over the powdered sugar for a bright finish. Arrange lemon slices or curls and fresh mint leaves decoratively on top.
- 10
Portion and serve
Using a hot, dry knife (warm under a hot tap and wiped dry) cut the tiramisu into portions. Serve chilled. Leftovers keep well covered in the refrigerator for up to 3 days.