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Slice of Limoncello Tiramisu resting on a glass plate
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Limoncello Tiramisu Recipe

Step into a world where Italy's sunny essence meets the classic Tiramisu. This recipe swaps out coffee for Limoncello, infusing the dessert with a zesty twist that brightens each bite. With just a few steps, this Limoncello Tiramisu promises a delightful departure from tradition without compromising on taste or simplicity.

Equipment

  • Pyrex 5x11 inches 5x11 inches. 12.7x27 cm
  • Medium size pot
  • knife
  • Potato peeler
  • 1 Medium bowl
  • 2 Large bowls
  • Hand mixer
  • Spoon
  • Spatula
  • Strainer
  • Grating tool
  • Lemon zester
  • Plastic wrap

Ingredients

For the Tiramisu:

  • 6 eggs Better if organic
  • 500 g Mascarpone Cream 17.6oz
  • 3 Lemons Juice and Zest
  • 1 bottle Limoncello Homemade if possible!
  • 6 tbsp White Sugar
  • 1 packet Savoiardi Biscuits
  • White Chocolate

For the Lemon Syrup:

  • 1 liter Water 4.2 cups
  • 300 grams White Sugar 10.5oz
  • 100 ml Limoncello 0.4 cups
  • Zest of a Lemon

Instructions

To Make Lemon Syrup:

  • Start by grating the outer part of a lemon using a fine grater or zester, setting the zest aside for the final decoration on the tiramisu.
  • In a medium-sized pot, combine 1 liter of water with 300g of sugar. Heat the pot over medium-high heat, until the sugar completely dissolves into the water.
  • Once the sugar has dissolved, introduce the juice of 3 lemons into the pot, using a strainer to prevent any seeds from get into the syrup.
  • With a potato peeler, carefully remove the outer peel of a lemon, ensuring to avoid the bitter white part, and add it to the water.
  • Allow the water, infused with sugar, lemon juice, and peel, to boil for a minimum of 5 minutes.
  • After 5 minutes, switch off the heat and incorporate 100ml of Limoncello into the syrup, gently stirring it in.
  • Next, strain the lemon-infused syrup into a bowl to filter out any lemon peels. Let the syrup cool at room temperature for about an hour before using it.

To Make Mascarpone Cream:

  • The first step is to separate the egg whites from the yolks and add each to a large bowl.
  • Using a hand mixer, first mix the egg yolks and gradually add  3 tablespoons of sugar. Continue mixing until a creamy texture is achieved.
  • Next, add the mascarpone and mix once until thoroughly combined using the hand mixer.
  • Using a strainer, squeeze the juice of a lemon into the cream, and stir thoroughly.
  • Proceed to beat the egg whites next again, using the hand mixer. Gradually add the remaining sugar.
  • Once these are fluffy, fold the egg whites with the mascarpone cream mixture.
  • With a spatula, gently combine the two  until you get a smooth, velvety cream.
  • Now, pour in generous amount of Limoncello for an added burst of flavor - the amount will depend on how strong you want it. Mix through using a spatula.
  • Let the cream rest in the fridge for approximately 20-30 minutes.

To Assemble the Tiramisu:

  • Now it's time to assemble the tiramisu, so get your Pyrex dish, Savoiardi biscuits, lemon syrup and mascarpone cream.
  • Dip the biscuits in the syrup for 3 seconds, let the excess drip off, and line them up in the Pyrex.
  • Once the first layer is complete, add mascarpone cream on top, spreading it across every biscuit using the back of a spoon.
  • Finish the first layer by grating white chocolate over the top. Then add some of the lemon zest prepared earlier.
  • Now, repeat all the previous steps to create the second layer.
  • Decorate the surface with extra grated white chocolate and the remaining lemon zest - this will be your top layer.
  • Cover the tiramisu with plastic wrap and let it rest in the fridge for at least a day, up to a maximum of four.

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