Limoncello Tiramisu is very similar to the classic tiramisu but has more of a refreshing fresh lemon taste compared to the traditional coffee flavor. The lady fingers are soaked in Limoncello liqueur with lemon flavored simple syrup. The lemon custard is smooth, slightly sweet and tangy. Lemon Tiramisu features a rich and smooth Lemon Curd that makes for an elegant presentation that is absolutely delicious.
Limoncello Tiramisu with perfectly prepared lady fingers and a creamy style custard, is a gorgeous dessert. Smooth, lemon zest notes swim in a sugary rich lemon curd profile that is balanced by the creamy rich and delicious Italian style custard. I personally enjoy this very much because one of my favorite things is Tiramisu. Full disclosure, this is a fancy dish that requires delicate preparation techniques but are achievable once you watch my video for reference. Perfect as a morning snack or dessert and is awesome with a cup of your favorite tea. This creamy and delicious slice of heaven on earth is worth the preliminary activities to create such a masterful dessert that everyone will love. Have guaranteed fancy restaurant quality Limoncello Tiramisu at a fraction of the price and in the comfort of your own home, with leftovers. This is the recipe you have been looking for.
Watch the video and follow the instructions below to have a slice of Limoncello Tiramisu with Lemon Curd ready to impress your friends and family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Elegant in the simplicity and perfection of the delicious flavors make this dessert an absolute must try. Thanks for visiting and see you again soon. (disclaimer: recipe contains raw eggs, follow my instructions and practice sanitary preparation techniques for ideal results.)
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Lemon Curd
In a sauce pan: add egg yolks, whole eggs, sugar & mix everything. Add lemon juice, lemon zest, salt & stir until well mixed.
Turn up the heat to low and cook for 10-15 minutes until it thickens (make sure to stir frequently). Remove the pan from heat source. Add 8 tbsp of cold butter cubes to the pan and whisk everything together until the butter has fully melted.
Stir continuously until the curd becomes uniform and smooth. You should have about 2 cups of curd. For smooth lemon curd – do not skip this step. Place a mesh/strainer over a right sized bowl. Then pour the custard through the strainer. Cover and refrigerate for at least 7-8 hours.
Lemon Syrup
In a shallow bowl: add sugar & hot water. Whisk until sugar has fully dissolved. Add lemon juice, limoncello & continue to whisk until well mixed. Set aside for at least 30 minutes to allow to cool to room temperature.
Custard
In a separate bowl: add mascarpone cheese, 1 cup of the lemon curd & vanilla extract to the bowl. Then whisk until smooth and creamy with no lumps. Set aside.
Place a large metal bowl and mixing hooks in the freezer prior to the next step for at least 30 minutes. Remove frozen bowl and mixing hooks from the freezer: pour cold heavy whipping cream into the metal bowl and whip with cold hooks for 7-10 minutes until stiff peaks begin to form.
Then add the mascarpone custard using a whisk and fold technique until it becomes consistent and smooth.
Cake
First layer: Using 12 ladyfingers. One at a time, dip both sides of the ladyfingers into the room temperature lemon syrup.
Transfer to the bottom of your
Second layer: Evenly spread half of the custard over the top the dipped lady fingers. Gently smooth and spread the custard until level. Third layer: Repeat and dip both sides of the 12 additional ladyfingers in the lemon syrup.
Fourth layer: Place the other half of the custard atop the second layer of ladyfingers. Be sure to level and smooth as you spread the custard for the top layer. Cover with saran wrap and refrigerate for 8 hours.
The next day- remove the lemon tiramisu from the refrigerator and discard the saran wrap. Spread the remaining 1 cup of lemon curd over the top layer of custard.
Serve and enjoy!
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Lemon Tiramisu with Lemon Curd
Equipment
- 8" x 8" Square pan
Ingredients
Lemon Curd
- 4 large eggs yolks room temperature
- 2 whole large eggs room temperature
- 1 cup extra fine granulated sugar
- ½ cup lemon juice
- 2 tbsp lemon zest
- ¼ tsp salt
- 8 tbsp unsalted buter cold
Lemon Syrup
- ⅔ cup hot water
- ⅓ cup sugar
- ½ cup lemon juice
- ¼ cup Limoncello Liqueur optional
Custard
- 8 oz mascarpone cheese room temperature
- 1 ½ cups heavy whipping cream cold
- 1 tsp vanilla extract
Cake
- 24 lady fingers 7 oz package
Whipping Cream
- 1 cup heavy whipping cream cold
- 2 tbsp confectioner sugar/ powdered sugar
Instructions
Lemon Curd
- In a sauce pan: add egg yolks, whole eggs, sugar & mix everything. Add lemon juice, lemon zest, salt & stir until well mixed. Turn up the heat to low and cook for 10-15 minutes until it thickens (make sure to stir frequently). Remove the pan from heat source. Add 8 tbsp of cold butter cubes to the pan and whisk everything together until the butter has fully melted. Stir continuously until the curd becomes uniform and smooth. You should have about 2 cups of curd.
- For smooth lemon curd – do not skip this step. Place a mesh/strainer over a right sized bowl. Then pour the custard through the strainer. Cover and refrigerate for at least 7-8 hours.
Lemon Syrup
- In a shallow bowl: add sugar & hot water. Whisk until sugar has fully dissolved. Add lemon juice, limoncello & continue to whisk until well mixed. Set aside for at least 30 minutes to allow to cool to room temperature.
Custard
- In a separate bowl: add mascarpone cheese, 1 cup of the lemon curd & vanilla extract to the bowl. Then whisk until smooth and creamy with no lumps. Set aside.
- Place a large metal bowl and mixing hooks in the freezer prior to the next step for at least 30 minutes. Remove frozen bowl and mixing hooks from the freezer: pour cold heavy whipping cream into the metal bowl and whip with cold hooks for 7-10 minutes until stiff peaks begin to form. Then add the mascarpone custard using a whisk and fold technique until it becomes consistent and smooth.
Cake
- First layer: Using 12 ladyfingers. One at a time, dip both sides of the ladyfingers into the room temperature lemon syrup and transfer to the bottom of your serving dish (8" x 8").
- Second layer: Evenly spread half of the custard over the top the dipped lady fingers. Gently smooth and spread the custard until level.
- Third layer: Repeat and dip both sides of the 12 additional ladyfingers in the lemon syrup.
- Fourth layer: Place the other half of the custard atop the second layer of ladyfingers. Be sure to level and smooth as you spread the custard for the top layer. Cover with saran wrap and refrigerate for 8 hours.
- The next day- remove the lemon tiramisu from the refrigerator and discard the saran wrap. Spread the remaining 1 cup of lemon curd over the top layer of custard.
Whipping Cream
- In a bowl (freeze bowl with hooks for 30 minutes prior to use): add cold heavy whipping cream & powdered sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each tiramisu square with cream & a slice of lemon just prior to serving.
Serve and enjoy! Store the leftovers in the refrigerator for up to 3 days.
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