Limoncello Tiramisu
This Limoncello Tiramisu is a deliciously fresh dessert with lemon curd and limoncello. A great way to end an Italian dinner.
Servings: 6 portions
Ingredients Metric | US Customary
- 125 ml double cream
- 250 grams mascarpone cheese
- 30 grams caster sugar
- 1 pack ladyfingers
- 200 ml limoncello
- 150 grams lemon curd
- Candied lemon slices for decoration
Equipment
- 20 x 20 cm square baking tin (8 x 8 inch)
Instructions
- Prepare the candied lemon slices according to the recipe. Note: do this several days in advance as it is a time-consuming task. Make the lemon curd according to the recipe (or use store-bought)
- Place the cream with the mascarpone and the fine granulated sugar in a bowl and mix for about 3-5 minutes until creamy, firm and smooth.
- Pour 200 ml of the limoncello into a shallow dish. Dip half of the lady fingers (about 14 pieces) for a few seconds. Place the lady fingers in a rectangular dish as a base. Spread a little less than half of the mascarpone mixture on top.
- Dip the remaining lady fingers in the limoncello and place on top of the mascarpone mixture. Spread the rest of the mascarpone over the tiramisu and then spread a layer of lemon curd over the limoncello tiramisu.
- For best results, refrigerate the tiramisu overnight before serving, but if you are pressed for time, you can serve it earlier.
- Remove the tiramisu from the fridge and cut into 6 equal pieces. Place the tiramisu pieces on a pastry plate and garnish with the candied lemon slices.
Tips
- You can also serve this tiramisu in small glasses or individually on a plate.
- You can also leave out the candied lemon slices or replace them with fresh raspberries.
How to store
This tiramisu will keep in the fridge for up to 4 days.