limoncello tiramisu

If you’re searching for the perfect dinner party show-stopper pudding, then look no further. Roberta’s zingy, summery take on the classic Italian tiramisù is a crowd-pleaser if ever there was one! This creamy dolce, complete with limoncello-soaked sponge and a generous dollop of lemon curd, is deliciously citrusy - an indulgent nod to the Amalfi coast where vibrant, waxy lemons grow in abundance.

Roberta’s Limoncello Tiramisù

milliliters limoncello (Italian lemon liqueur)

water

golden caster sugar

lemon

sponge fingers (approximately 40)

double cream

icing sugar

mascarpone cheese

lemon curd,

cocoa

In a pan, mix the limoncello, water, sugar and lemon juice over a medium high heat until boiling. Reduce the heat and simmer, stirring often, until all of the sugar has dissolved.

Allow the syrup to cool to room temperature. Meanwhile, beat the cream with an electric whisk until it begins to thicken and then slowly add the icing sugar.

In a separate bowl, combine the mascarpone and the lemon curd, ensuring there is some curd left to top your tiramisù.

Pour the syrup into a shallow dish, and dip each of the sponge fingers into the mixture, allowing them to soak up the liquid. 

Next, layer half of the sponge fingers into a large glass serving dish, or cut them into pieces and line the bottom of your serving jars/ ramekins.

On top of the first sponge layer, spread about half of the mascarpone and curd mixture. 

Top with a layer of the cream and sugar and sprinkle over a little cocoa powder if you wish. Then repeat the layers - sponge fingers, mascarpone, cream - to use up each of the components.

Finish with a drizzle of the extra lemon curd and sprinkle over a small amount of cocoa powder. Garnish with a sprig of mint if serving in individual portions.

Refrigerate for at least a couple of hours before serving. Buon appetito!

This lemon tiramisu is tangy, zesty, creamy, and the perfect make ahead dessert. The filling has lemon curd, is so easy to make and is packed with tangy lemon flavor. It’s a refreshing twist on a classic tiramisu, and you can add or omit limoncello (lemon liquor) as you prefer. *This cake needs to chill for 8 hours or overnight to set so it&#39;s the perfect make ahead dessert.

Lemon Tiramisu with Lemon Curd

eggs

sea salt

sugar

lemons (zested)

lemon juice (freshly squeezed (from about 2-3 lemons))

unsalted butter

basil (optional)

limoncello (optional)

heavy whipping cream (cold)

lemon curd (about half of the prepared)

mascarpone cheese (room temperature)

packs ladyfingers ((see notes))

lemon (for decorating)

If using store bought lemon curd you will need 2 ½ cups, 725g, or 26oz by weight.

In a medium saucepan (preferably non-metal saucepan), combine egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice. Whisk to combine.

Heat on medium heat, whisking or stirring constantly. Let the lemon curd come to a simmer and thicken - approximately one minute after simmering.

Once thickened, strain the curd through a wire strainer or cheesecloth to remove the zest and any lumps. Transfer to a non-metal heat safe bowl. Add butter to the curd and let sit for a minute to melt. Stir until fully melted and smooth.

Cover with a piece of parchment paper or wrap placed directly on the surface and refrigerate until cold and thickened.

Lemon Curd

While the lemon curd chills, prepare the lemon syrup. Combine water, sugar, lemon juice, peeled lemon zest, and basil (optional).

Bring to a simmer on medium heat and let cool. Once cooled, strain out the lemon peels and set aside in a bowl for later. If using limoncello, add it in at this point.

Lemon Syrup (see notes)

Chill your mixing bowl and whisk in the freezer for 5 minutes. Pour heavy whipping cream into the chilled mixing bowl and whip to stiff peaks (I recommend using an electric mixer).

In a large bowl, combine half of the cooled lemon curd (set aside the other half in the fridge) and all of the mascarpone cheese. Whisk until fully combined and smooth. Do not overmix or the mascarpone will become gritty.

Add whipped cream into the lemon curd mixture. Gently fold with a whisk or spatula to combine, being careful not to deflate the whipped cream.

Filling

Have a large, approximately 8” by 11” non-metal casserole dish ready. Briefly dip ladyfingers into the lemon syrup one at a time, placing them in tight rows inside the baking dish.

Add half the filling on top, spreading all the way to the edges. Dip ladyfingers into the syrup one by one and place in a single layer on top of the filling.

Add the rest of the filling on top of the second layer of ladyfingers. Spread it out all the way to the edge of the dish. Cover and refrigerate for 8 hours or overnight.

Before serving, top with remaining lemon curd and spread all the way to the edges.  Slice or scoop with a spatula and serve. Add lemon slices and serve.

Assembly

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668301517/k4hjxsrlu39vhrlwv1kz.mp4

This lemon tiramisu is tangy, zesty, creamy, and the perfect make ahead dessert. The filling has lemon curd, is so easy to make, and is packed with tangy lemon flavor. It’s a refreshing twist on a classic tiramisu, and you can add or omit limoncello (lemon liquor) as you prefer. Because this cake has lemon curd in the filling and topping, it’s packed with creamy, zesty, tangy, lemon flavor.

Lemon Tiramisu

This fresh lemon tiramisu is made with lemon curd, lemon mascarpone cream, and with ladyfingers dipped in limoncello.

Lemon Tiramisu W/ Lemon Curd

Heavy cream

Lemon juice

Lemon

lemon curd

tsp Vanilla extract

15.87 oz Mascarpone cheese

27 Ladyfingers

Lemon syrup

Limoncello

Butter

tsp Kosher salt

Put all of the ingredients in a saucepan and cook it over medium-low heat whisking constantly.

Once the butter melts, the consistency of the mixture will be thin, don&#39;t increase the heat. Keep whisking until the mixture thickens for about 5 minutes.

When the mixture thickens, transfer it to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth curd.

Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes.

In a large mixing bowl, add the heavy cream, vanilla extract, lemon zest, lemon curd, lemon juice, and sugar, and mix with an electric hand mixer until well combined and medium peaks are formed.

Add the mascarpone cheese and cream it on low speed until the mixture is smooth.

Dip the ladyfingers quickly in the lemon syrup and lay them in an even layer in the 10.5-inch x 7.5-inch baking pan.

Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula.

Spoon 4 tbsp of lemon curd on top and smooth it out with a spoon.

Add another layer of the dipped ladyfingers and top it with the remaining mascarpone mixture. Smooth it out with an offset spatula.

Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours.

Top the tiramisu with lemon curd and smooth it out with a spatula.

Make the lemon curd

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Roberta’s Limoncello Tiramisù

Lemon Tiramisu with Lemon Curd

Lemon Tiramisu W/ Lemon Curd

Top 3 limoncello tiramisu recipes from across the web

The most viewed limoncello tiramisu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roberta’s Limoncello Tiramisù

Lemon Tiramisu with Lemon Curd

Lemon Tiramisu W/ Lemon Curd

The most viewed limoncello tiramisu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine