Indulge in the zesty and creamy layers of our Limoncello Tiramisu, a delightful twist on the traditional Italian dessert. This version combines the rich, velvety texture of mascarpone with the bright, citrusy punch of lemon curd and limoncello, making it the perfect treat for any occasion that calls for a touch of elegance and sophistication. Whether you’re hosting a dinner party or simply craving something sweet and refreshing, this Limoncello Tiramisu will surely impress your guests and satisfy your sweet tooth.
Ingredients
Lemon Curd
- 2 large whole eggs
- 2 large egg yolks
- 100 g granulated sugar
- Juice of 1 lemon
- 70 g unsalted butter, room temperature, cubed
Tiramisu
- 3 large egg yolks
- 70 g granulated sugar
- 225 g mascarpone cheese, softened to room temperature
- 350 g whipping cream
- 1 teaspoon vanilla extract
- 225 g limoncello
- 24 ladyfingers
Directions
Step 1: Prepare the Lemon Curd
- Combine Ingredients: In a small pot, whisk together the whole eggs, egg yolks, granulated sugar, and freshly squeezed lemon juice.
- Cook the Mixture: Place the pot over medium heat, stirring constantly. Continue to cook until the mixture thickens to a custard-like consistency.
- Incorporate the Butter: Remove the pot from the heat and add the cubed butter, one piece at a time, stirring until each piece is fully melted and incorporated.
- Strain and Cool: For a smooth finish, strain the lemon curd through a fine sieve into a bowl. Allow it to cool completely before using it in the tiramisu.
Step 2: Prepare the Tiramisu Base
- Set Up a Double Boiler: Fill a medium-sized pot with about 1 inch of water and bring it to a gentle simmer. Place a heatproof bowl over the pot, ensuring it doesn’t touch the water.
- Whisk the Egg Yolks and Sugar: In the heatproof bowl, whisk together the egg yolks and granulated sugar. Continue whisking over the simmering water until the mixture is warm, fluffy, and has a pale yellow color.
- Incorporate the Mascarpone: Remove the bowl from the heat and gently whisk in the softened mascarpone cheese until the mixture is smooth and well-combined.
Step 3: Whip the Cream
- Prepare the Cream: In a separate large bowl, pour in the whipping cream and add the vanilla extract.
- Whip to Firm Peaks: Using an electric mixer, beat the cream until firm peaks form. The cream should hold its shape but still be soft and pillowy.
- Fold into Mascarpone Mixture: Carefully fold the whipped cream into the mascarpone mixture, ensuring not to deflate the cream. The result should be a light and airy mascarpone cream.
Step 4: Assemble the Tiramisu
- Line the Pan: Line a 9×9-inch baking pan with parchment paper, ensuring the sides are covered for easy removal later.
- Dip the Ladyfingers: Pour the limoncello into a shallow dish. Quickly dip each ladyfinger into the limoncello, ensuring they are coated but not soaked.
- Layer the Ingredients: Arrange a layer of the dipped ladyfingers in the bottom of the prepared pan. Cover with half of the mascarpone cream mixture, spreading it evenly.
- Add More Layers: Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone cream.
- Top with Lemon Curd: Spread the cooled lemon curd over the top layer of mascarpone cream.
Step 5: Chill and Serve
- Chill the Tiramisu: Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld together.
- Serve: When ready to serve, slice the tiramisu into squares and garnish each piece with a dollop of whipped cream and a slice of lemon for an extra touch of elegance.
Serving and Storage Tips
- Serving: This Limoncello Tiramisu is best served chilled. For a more elegant presentation, you can serve it in individual dessert glasses, layering the ingredients in each glass as you would in the pan.
- Storage: Store any leftovers in an airtight container in the refrigerator. The tiramisu will keep well for up to 3 days, though the ladyfingers may become softer over time.
Helpful Notes
- Egg Safety: When whisking the egg yolks and sugar, ensure the mixture reaches at least 160°F to kill any potential bacteria, making it safe to consume.
- Lemon Curd: The lemon curd can be made a day in advance and stored in the refrigerator until ready to use.
- Alcohol-Free Option: If you prefer a non-alcoholic version, substitute the limoncello with a mixture of lemon juice and sugar syrup.
- Ladyfingers: Ensure the ladyfingers are dipped quickly in the limoncello. If soaked too long, they can become soggy, which may affect the texture of the tiramisu.
Tips from Well-Known Chefs
- Chef Gino D’Acampo recommends adding a touch of lemon zest to the mascarpone cream for an extra citrusy flavor that pairs beautifully with the limoncello.
- Chef Nigella Lawson suggests using homemade ladyfingers for a more authentic texture and flavor. She believes that the effort of making them from scratch elevates the entire dessert.
- Chef Giada De Laurentiis advises freezing the tiramisu for about an hour before serving to firm it up, making it easier to slice and serve cleanly.
Frequently Asked Questions
- Can I make this tiramisu in advance? Yes, Limoncello Tiramisu is actually best made in advance. Prepare it the day before serving and allow it to chill overnight for the best flavor and texture.
- What can I use instead of mascarpone? If you can’t find mascarpone, you can use a mixture of cream cheese and heavy cream as a substitute, though the flavor and texture will be slightly different.
- Can I freeze Limoncello Tiramisu? Yes, you can freeze the tiramisu for up to one month. Thaw it in the refrigerator before serving.
- Is there a way to make this dessert gluten-free? Yes, simply use gluten-free ladyfingers in place of regular ones to make the dessert gluten-free.
- What type of limoncello should I use? Use a high-quality limoncello for the best flavor. Homemade limoncello works wonderfully if you have it on hand.
- Can I use store-bought lemon curd? Yes, store-bought lemon curd can be used if you’re short on time, but homemade lemon curd will provide a fresher, more vibrant flavor.
- How can I prevent the tiramisu from being too soggy? The key is to dip the ladyfingers very quickly in the limoncello, just enough to coat them without soaking.
- What is the best way to cut the tiramisu into clean slices? To get clean slices, freeze the tiramisu for about an hour before cutting, and use a sharp knife that has been dipped in hot water.
- Can I add other flavors to the tiramisu? While limoncello is the star flavor, you can experiment with adding other citrus flavors like orange or grapefruit for a unique twist.
- Can I make individual portions instead of one large tiramisu? Absolutely! Use small glasses or ramekins to create individual servings, layering the ingredients as directed.