Make Creamy & Delicious Limoncello Tiramisu With This Recipe

The finest mascarpone, ladyfingers, and limoncello are layered in this variation. We'll try to disprove your belief that anything can match the well-liked Italian classic favourite.

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After you dip your spoon into the two layers of zesty custard, sweetened cream, and chewy lemony biscuits, let's talk. When assembling, keep the following points in mind.

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YIELDS: 8-10 serving(s) PREP TIME: 30 mins TOTAL TIME: 3 hrs. 30 mins

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INGREDIENTS: 3 c. heavy cream 3 Tbsp. confectioners' sugar 1 lb. mascarpone 2 tsp. finely grated lemon zest, plus thinly sliced zest for serving 1/4 tsp. kosher salt 2 (7-oz.) boxes ladyfingers (about 48) 2 1/2 c. store-bought lemonade 1 1/2 c. homemade or store-bought limoncello 1 1/2 c. homemade or store-bought lemon curd, divided

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EQUIPMENT NEEDED: A piping bag and a large round tip

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Step 1: Beat cream and sugar on medium-high speed in the large bowl of a stand mixer fitted with the whisk attachment (or with a handheld mixer) until medium peaks form (do not whip to firm peaks).

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Step 2: Combine mascarpone, salt, and grated lemon zest in a big basin. Fold in whipped cream, about one-third of it, to the mascarpone mixture. The mascarpone cream mixture will appear loose at this point; fold it into the remaining whipped cream.

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Step 3: Mix the limoncello and lemonade in a long, shallow plate that can accommodate ladyfingers. For approximately a second, dip each ladyfinger into the lemonade mixture on both sides. Press dipped cookies into the bottom of a 13" x 9" pan (you should be able to fit two rows of 12 ladyfingers vertically).

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Step 4: Cover with half of the cream mixture. Spread 1 cup of lemon curd over, taking care not to completely integrate it into the cream layer (curd should still be visible through the layers). Repeat with ladyfingers and the leftover lemonade mixture.

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Step 5: Cover with the remaining 1/2 cup of lemon curd. Transfer the leftover cream mixture into a piping bag that has a large round tip attached. Drizzle cream in dollops over the top.

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Step 6: Chill the tiramisu for a minimum of three hours or even overnight. Add some grated lemon zest on top.

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