Limoncello Tiramisu

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We have been doing a lot of entertaining recently, and when it comes to desserts, I get bored making the same thing too often. My personal favorite desserts are Panna Cotta and Tiramisu, and I make both of these Italian specialties when we have guests because they can be prepared ahead of time, and they are both delicious!. Since I do tend to get bored easily, I am always playing around with the ingredients to come up with new versions of these traditional treats. I recently created a Strawberry Tiramisu that was a big hit with our guests, and since that one went over so well, I decided to create a lemon flavored version. I wanted to add Limoncello to my list of ingredients as it has a tart, very intense lemon flavor that is delicious, and it brought a perfect fresh lemon flavor to this dessert. Since this is not a traditional Tiramisu, I made the decision to leave eggs out as many folks are concerned about consuming raw eggs. Though it changes the texture somewhat, it is delicious and full of flavor.

Limoncello is a lemon liqueur that originated from the Almafi coast area although it is now available worldwide and can be found in most stores that sell alcohol. If you cannot find it, you can always make it at home by using my recipe for Limoncello.  To insure my tiramisu had enough of a lemon flavor, I also added some lemon curd into my mascarpone cream. Do not worry about the alcohol in the Limoncello, as it will evaporate when cooked. This dessert is great for entertaining, as it actually is better if prepared the day before and allowed to rest in the refrigerator overnight. This recipes makes a large 13 x 9 inch pan, that will serve 10 unless you have very hungry guests! If you really do not want to include the Limoncello, you could simply increase the ingredients for the lemon syrup and use that to dip the cookies instead.

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Buon Appetito!
Deborah Mele 2013

Limoncello Tiramisu

Yield: Serves 10 - 12

Prep Time: 30 mins

Ingredients:

1 Cup Limoncello Liqueur
1 Cup Water
1/2 Cup Sugar
3/4 Cup Lemon Juice
40 Savoiardi or Lady Finger Cookies (2 Packages)
For The Mascarpone Cream:
1 1/2 Cups Heavy Cream
1/2 Cup Powdered Sugar
16 Ounces Mascarpone Cream, Room Temperature
1 (10 Ounce) Jar Lemon Curd, divided
Garnish:
Remaining Lemon Curd
Lightly Toasted Sliced Almonds

Directions:

In a small pan, heat the limoncello, water, sugar and lemon juice to a boil over medium high heat, then reduce the heat to low and cook, stirring often, until the sugar has completely disolved.
Set the syrup aside to cool to room temperature.
In one bowl beat the cream with an electric mixer on high until soft peaks form.
Begin to add 1/2 cup of the sugar until blended.
In a separate bowl, beat the mascarpone with 3/4 of the jar of lemon curd until smooth, reserving the rest of the curd for the garnish.
Fold the cream mixture into the mascarpone mixture until blended.
Pour the syrup into a shallow bowl, and quickly dip each of the cookies into the mixture and lay them side by side in a 13 x 9 inch casserole dish.
If necessary, cut the cookies to fill in any spaces.
Once you have one layer of cookies completed, spoon over half the mascarpone mixture.
Make another layer of dipped savoiardi cookies on top of the mascarpone cream layer, then finish by topping this layer with the rest of the cream mixture.
Use a knife to smooth the top of the cream, and garnish with the toasted almonds.
Mix the remaining lemon curd with a spoon, then drizzle it across the top of the tiramisu.
Refrigerate for at least 6 hours, or overnight.



 

27 Responses to “Limoncello Tiramisu”

  1. 1
    Jennifer Latz — April 25, 2013 @ 11:06 am

    This looks absolutely divine!

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  2. 2
    Elizabeth K — April 25, 2013 @ 11:15 am

    Oh, this looks luscious and perfect for summer. I will be giving this a try as we love tiramisu. I make a pumpkin tiramisu at the holidays.

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  3. 3
    Laney — April 25, 2013 @ 11:45 am

    This looks absolutely amazing! Love the lemon twist on tiramisu and can’t wait to make this…

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    Deborah Reply:

    Thanks Laney, I’ve made it twice for guests and everyone loved it.

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  4. 4
    Lisa — April 25, 2013 @ 3:15 pm

    Are you recommending fresh squeezed lemon juice or the green bottle brand?

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    Deborah Reply:

    I always prefer fresh squeezed, but you could use the bottle brand if you need to.

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  5. 5
    Rita — April 25, 2013 @ 3:31 pm

    I am not familiar with the name of the cookies. Can I have a little more information? Thank you for your time.

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    Deborah Reply:

    Savoiardi are also called lady finger cookies, and are the usual cookies used in Tiramisu. They are sponge like in consistency.

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  6. 6
    Frank La Morte — April 25, 2013 @ 4:08 pm

    Hi Deborah
    Have a question about your limoncello itsclear looking
    mine is always a bit cloudy is it the amout of water i use for every .750 liter iuse 1.5 liter of water if you have answer plseas email me oldmanmusicflm@yahoo.com
    thanks again
    Frank

    [Reply]

    Deborah Reply:

    Frank, I use 4 cups of sugar and 4 cups of water. I believe the longer you leave the lemon peels in the alcohol, the cloudier it becomes. You might try straining through cheesecloth.

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  7. 7
    Rocky Mountain Woman — April 26, 2013 @ 12:09 pm

    i love limoncello, so must try this one!

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  8. 8
    Denise — April 27, 2013 @ 5:19 pm

    Made this for a group of girlfriends. Everyone LOVED IT and requested the recipe. I found I only used half the syrup though.

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  9. 9
    NancyC — April 30, 2013 @ 9:29 am

    I made this on Saturday, didn’t have a chance to taste it until Monday and OH.MY.GOODNESS. One of the best desserts I have ever made. I can’t wait to have some more tonight when I get home. But I do agree, there was a bit of syrup leftover. I would have kept it, if I hadn’t poured what was in the bowl with cookie crumbs back into it. You could use the syrup in a nice cocktail. Thanks for this recipe, it’s a winner!

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  10. 10

    I never would have thought of adding limoncello to a tiramisu recipe, but it’s such a wonderful idea! The lemon flavor makes this so much more refreshing, just perfect for a hot summer day!

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  11. 11
    Lisa@ Cooking with Curls — June 23, 2013 @ 10:35 pm

    OMG…two of my absolute favorite things, in one dish!!! That looks absolutely amazing :) I have to try this version!!!

    [Reply]

    Deborah Reply:

    Lisa, it has been a hit with everyone I’ve made it for!

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  12. 12
    Rosemary — June 25, 2013 @ 11:28 pm

    Thank you for creating a great recipe. I haven’t yet tried it as I am in the process of making the limoncello after a friend gave me a bag of lemons. I am especially excited about this recipe because I am allergic to eggs which limits many of the recipes I try. While I have tried the usual yogurt, apple sauce and bananas substitutes for eggs, they don’t always work in all recipes. I’ll be anxious to try this as my husband and I love lemon flavored dishes. Thanks again.

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  13. 13
    Vicki — July 24, 2013 @ 7:58 pm

    I made this and it came out perfect and was a big hit too

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  14. 14
    Gail — September 5, 2013 @ 8:49 pm

    I made the Lemoncello Tiramisu for a dinner party and it was WONDERFUL!
    I suggest making it the day before you plan to serve it but we also had leftovers two days after I made it and it was still perfect.

    Deborah, I really like your website and I made several other recipes for my dinner party. Everything was delicious!

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  15. 15
    Lisa — April 5, 2014 @ 4:43 am

    Made this for dinner last night – was gorgeous and went down a treat!

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  16. 16
    Layla Gene — May 8, 2014 @ 5:22 pm

    One of the best desserts I have EVER made! It was such a big hit. I substituted Tessora Limoncello (Gluten-Free) and it was delicious! Thank you!!!

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    Deborah Reply:

    Layla, it is a favorite of mine to make when entertaining as everyone loves it!

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  17. 17
    Kathleen — May 16, 2014 @ 1:15 pm

    I am unsure about the lady fingers. I purchased. It seams they come in pairs, a top and a bottom. Is the 40 cookies called for 40 pairs or singles? Making this dessert for daughters birthday dinner, it sounds yummy..

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    Deborah Reply:

    Kathleen, I am not familiar with lady fingers sold in pairs. The ones i use are quite dry and sold singly.

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    Kathleen Reply:

    I made it! Yummy, a big hit, a nice and lite dessert after a steak dinner. My lady fingers worked just fine even though they were split. I will try the strawberry tiramisu next. Really nice to be able to make an extravagant desert the day before. Thanks!

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  18. 18
    Patricia Thomas — October 14, 2014 @ 2:03 pm

    I’ve always loved your recipes but this one was really over the top. I have given some away to my friends to try and they really loved it. Some of them have even offered me money to make the dessert for them. This is some great stuff. Thank you. P.S. what do I charge for this?

    [Reply]

    Deborah Reply:

    No charge Patricia, lol. Glad you enjoyed it!

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