Ingredients:
- 1 ½ cups mascarpone cheese
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup limoncello liqueur
- 1/2 cup water
- Juice of 1 lemon
- 2 packages ladyfingers (about 24-30 pieces)
- 1/4 cup lemon curd (optional)
- Lemon slices or zest for garnish
- Powdered sugar for dusting
Directions:
- Prepare the Cream: In a large mixing bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and lemon zest. Beat with an electric mixer until smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the mascarpone mixture until well combined. Set aside.
- Prepare the Limoncello Syrup: In a shallow bowl, combine the limoncello, water, and lemon juice. Stir to mix well.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the limoncello syrup, ensuring they’re moistened but not soggy. Place a layer of soaked ladyfingers in a single layer at the bottom of a rectangular dish (about 9×13 inches).
- Layer the Cream: Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers. If using lemon curd, spoon dollops of it on top of the mascarpone layer and gently spread.
- Repeat: Add another layer of soaked ladyfingers on top of the mascarpone cream. Spread the remaining mascarpone mixture over the top.
- Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld together.
- Serve: Before serving, garnish with lemon slices or additional lemon zest. Dust with powdered sugar if desired.