Limoncello Tiramisu

Course: Dessert

Cuisine: Italian

Prep Time: 20

Resting time:: 2

Total Time: 20

Servings:

Calories: 563kcal

Author: Andrea Soranidis

Limoncello tiramisu' is a delicious no-bake Italian dessert made with 6 simple ingredients and packed with a refreshing, bright lemon flavor!

Print Recipe

Metric - US Customary

Ingredients

For the lemon posset:

500 ml heavy whipping cream (min 35% fat)
180 g sugar
75 ml fresh lemon juice about 2 lemons
1 tablespoon lemon zest

For the limoncello syrup:

200 ml water
65 ml Limoncello liqueur
100 g sugar
1 lemon rind

For the limoncello tiramisu':

500 g mascarpone cheese
400 g ladyfingers

Instructions

For the lemon posset:

Combine the cream and sugar in a saucepan, then heat the mixture over medium heat while stirring to dissolve the sugar. Once small bubbles form on the surface, take it off the heat. Add the lemon zest and lemon juice and stir well. Although optional, you can strain the cream through a sieve to remove the lemon zest. Allow the lemon posset to cool for 10 minutes, then refrigerate for at least 2 hours before use.
Place the mascarpone cheese in a large bowl and whisk until creamy. Fold in the lemon posset and gently mix until combined and refrigerate until ready to use.
Place the sugar, water and lemon peel in a saucepan. Bring to a boil over low heat, the sugar should dissolve completely. Remove from the heat, whisk in the limoncello and let the syrup cool completely.
Transfer the limoncello syrup in a small bowl, then dip each ladyfinger for 1 second on each side.
Place the ladyfingers in a rectangular 6x8 inches baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
Spread half of the prepared lemon mascarpone cream gently over the ladyfinger base, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.
Repeat the process of soaking the ladyfingers in the limoncello syrup, then layer them over the cream, until is fully covered.
Finally, spread evenly the remaining mascarpone cream on top of the ladyfingers.
Place the Tiramisu in the fridge, and allow to set for at least a couple of hours, or overnight, then serve.

Video

Notes

Can I substitute ladyfingers?

Yes, you can substitute it with a sponge cake or angel cake.

Cut the cake into 1cm (½ inch) thick slices and let them dry overnight on a wire rack ( or place them in the oven at 100 C for about half an hour). Then cut the slices into fingers or sticks, and proceed with the recipe.

Also, if you want to make an egg-free tiramisu', you can use vegan savoiardi.

What if my Tiramisu is soggy and runny?

There are a few reasons you might have ended up with a soggy Tiramisu':

• You might have overworked the mascarpone cream. Try mixing it delicately and incorporate gently the lemon posset cream.

• Your ladyfingers soaked too much syrup. Avoid dipping the savoiardi for too long.

However, please don't cry over a runny Tiramisu. Place it in the freezer for a couple of hours, then dust it with coconut flakes and serve it as a "frozen dessert"!

Nutrition