Italian Limoncello Tiramisu

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:

  1. 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.
  2. Prepare the Limoncello Syrup: In a shallow bowl, combine the limoncello, water, and lemon juice. Stir to mix well.
  3. 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).
  4. 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.
  5. Repeat: Add another layer of soaked ladyfingers on top of the mascarpone cream. Spread the remaining mascarpone mixture over the top.
  6. Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld together.
  7. Serve: Before serving, garnish with lemon slices or additional lemon zest. Dust with powdered sugar if desired.