Limoncello Tiramisu Recipe

Cook curd

In a medium, heatproof saucepan or metal bowl set over low heat (or a double boiler), whisk together 4 large egg yolks and 3 tablespoons granulated sugar until smooth. Whisk in 1 cup fresh lemon juice and 1 tablespoon lemon zest. Cook over low heat, stirring constantly with a silicone spatula, until the mixture thickens and registers about 170°F (77°C) or coats the back of the spatula, about 8–12 minutes. Do not let it boil.

Finish with butter

Remove from heat and whisk in 6 tablespoons cold unsalted butter, one piece at a time, until fully incorporated and the curd is glossy and smooth. Taste and, if too tart, stir in 1–2 teaspoons sugar. Transfer curd to a bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until cool, at least 1 hour.

Make the soaking liquid: in a shallow bowl, combine 1 cup limoncello, 2 tablespoons fresh lemon juice and 2 tablespoons granulated sugar. Stir until the sugar dissolves. Taste and adjust — the liquid should be bright and slightly sweet.

Quickly soak ladyfingers: working quickly so they don't become soggy, dip each of the 30 ladyfingers for 1–2 seconds per side into the limoncello mixture, letting excess drip back into the bowl. Arrange dipped ladyfingers in a single layer in the bottom of an 8x8 inch (or similar) dish to form the first layer. Reserve remaining soaked ladyfingers for the second layer.

Whip cream

In a chilled bowl, whip 1 cup cold heavy cream with an electric mixer to soft peaks. Add 1 tablespoon powdered sugar, 1 teaspoon vanilla extract and a pinch of salt, then whip to medium peaks. Set aside.

Prepare mascarpone base

In a separate bowl, gently loosen 16 ounces room-temperature mascarpone with a spatula until smooth and slightly soft (do not overmix or it will become runny).

Fold together

Fold about one-third of the whipped cream into the mascarpone to lighten it, then fold in the remaining whipped cream until homogeneous and smooth. Keep chilled until assembly.

First layer: Spread half of the mascarpone cream evenly over the layer of soaked ladyfingers in the dish (about one-third inch thick). Dollop and gently spread half of the chilled lemon curd over the mascarpone layer in dollops; use a spatula to swirl lightly for marbled pockets of lemon curd without fully blending it into the cream.

Second layer: Arrange the remaining soaked ladyfingers in a single layer over the cream+curd. Spread the remaining mascarpone cream evenly over the second ladyfinger layer. Top with the remaining lemon curd in dollops and gently swirl once or twice for a marbled effect.

Chill: Cover the assembled tiramisu with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow flavors to meld and the texture to set.

Before serving, dust the top lightly with 1 teaspoon powdered sugar and sprinkle 1 teaspoon lemon zest evenly. Garnish with fresh mint leaves if desired.

Slice into 8 squares and serve chilled. Leftovers: keep covered in the refrigerator for up to 3 days.