Limoncello Tiramisu Recipe

5 from 1 vote

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Limoncello Tiramisu is a citrusy twist on the classic version. A delicious combination of limoncello dipped savoiardi and a creamy mascarpone filling, it's perfect for all celebrations!

Prep Time1

Cook Time5

Minimum Chilling Time8

Total Time9 5

Servings: people

Author: Marcellina

Equipment

9 x 13 inch (22.5 x 33 cm) serving dish
Stand mixer or electric hand mixer preferable

Ingredients

For the limoncello soaking syrup

½ cup (120 ml) water
3 tablespoons (37.5 g) granulated white sugar
½ cup (120 ml) limoncello
4 teaspoons (20 ml) fresh lemon juice

For the mascarpone cream

5 large eggs, separated (See Note 1)
¾ cup (150 g) granulated sugar
16 ounces (450 g) mascarpone cheese
3 tablespoons limoncello
Finely grated zest of 2 lemons

To assemble

About 35-40 savoiardi cookies
Extra lemon zest and mint (to finish)

Instructions

Limoncello soaking syrup

Combine the water and sugar in a small saucepan and heat gently until the sugar dissolves. Remove from the heat and allow to cool.
Stir in the limoncello and lemon juice. Set aside.

Mascarpone cream

Using an electric mixer with the whisk attachment, whisk the egg whites with ¼ cup of sugar until stiff peaks form. Set aside.
In a separate bowl, using an electric mixer fitted with the whisk attachment, whisk the egg yolks with the remaining ½ cup sugar until pale, thick, and creamy, 5 to 7 minutes.
Add the mascarpone, limoncello, and lemon zest and whisk until just smooth and thick, about 30-40 seconds.
Gently fold the egg whites into the mascarpone mixture in three lots, taking care to keep the cream light and airy.

To assemble

Very quickly dip each savoiardo into the limoncello syrup, turning once so it absorbs the syrup without becoming soggy.
Arranging the savoiardi as you dip in one layer in the base of a 9 × 13 inches (5 cm deep) (23 × 33 cm) (Can also use 20 × 30 cm (7cm deep).
Spread over half of the mascarpone cream.
Repeat with another layer of dipped savoiardi and finish with the remaining cream, smoothing the surface.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

To serve

Finish with a light scattering of lemon zest and mint leaves just before serving.

Notes

This recipe contains raw eggs. Use fresh, good quality eggs and note that it may not be suitable for pregnant women, the elderly, or very young children.

Tips for Success

Use the freshest eggs possible for both flavor and food safety.
Make sure the bowl is completely clean and grease-free before beating the egg whites. Even a tiny bit of oil or egg yolk will stop them from whipping properly.
Beat the egg yolks until very thick and pale. This creates a stable, creamy base for the tiramisu.
Dip the savoiardi quickly. Be aware that different brands absorb the liquid at different speeds. Avoid letting them become overly soggy.
This tiramisu sets without cream or gelatin, so proper whipping of the eggs and thorough chilling are essential.
Chill overnight, or up to 24 hours, for the best texture and structure.

Nutrition