Limoncello Tiramisu
Limoncello Tiramisu
Ingredients
For the Lemon Curd
- 2/3 cup lemon juice
- 4 whole eggs
- 2 egg yolks
- 1 cup sugar
- 4 tablespoons butter
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
For the Mascarpone Mix
- 3 egg yolks
- 2 egg whites
- 500 g mascarpone
- 2 tablespoons lemon zest
- 4 oz sugar
- 1 pinch sugar, for egg whites
For the Soak
- 3 oz limoncello
- 1 oz lemon juice
- 2 oz water
For Assembly and Garnish
- as needed ladyfinger biscuits
- as needed lemon slices, thinly sliced
- as needed fresh mint leaves
Instructions
- 1
Crack 4 whole eggs into a clear mixing bowl.
⏱️ 1 min
- 2
Add 2 egg yolks to the bowl with the whole eggs.
⏱️ 1 min
- 3
Pour in 1 cup of sugar.
⏱️ 1 min
- 4
Whisk the egg and sugar mixture briefly until combined.
⏱️ 1 min
- 5
Pour 2/3 cup of lemon juice into a pan set over a lit gas burner.
⏱️ 1 min
- 6
Whisk the lemon juice in the pan.
⏱️ 2 min
- 7
Remove the pan from the heat.
- 8
Carefully temper the egg mixture by slowly pouring a small amount of the hot lemon juice into the egg mixture while continuously whisking to prevent the eggs from scrambling.
⏱️ 3 min
- 9
Pour the tempered egg mixture back into the pan with the remaining lemon juice.
⏱️ 1 min
- 10
Place the pan back on the stove over medium heat. Whisk continuously until the mixture thickens into a rich, vibrant yellow curd.
⏱️ 5 min
- 11
Pour the thickened lemon curd through a fine-mesh sieve into a clean bowl to ensure a smooth consistency.
⏱️ 2 min
- 12
Add 4 tablespoons of butter (cut into pieces) to the warm curd.
⏱️ 1 min
- 13
Whisk until the butter is fully incorporated and melted into the curd.
⏱️ 2 min
- 14
Pour in 2 tablespoons of heavy cream.
⏱️ 1 min
- 15
Add 1/2 teaspoon of vanilla extract.
⏱️ 1 min
- 16
Whisk until all ingredients are thoroughly combined and the lemon curd is smooth. Set aside to cool.
⏱️ 2 min
- 17
Place 3 egg yolks into a clean mixing bowl.
⏱️ 1 min
- 18
Zest a lemon directly into the bowl with the yolks, aiming for approximately 2 tablespoons of lemon zest.
⏱️ 2 min
- 19
Add 4oz of sugar to the yolks and lemon zest.
⏱️ 1 min
- 20
Whisk the mixture vigorously until it becomes pale yellow, thick, and forms ribbons when lifted with the whisk.
⏱️ 5 min
- 21
Add 500g of mascarpone cheese to the egg yolk mixture.
⏱️ 1 min
- 22
Whisk the mascarpone into the mixture until it is smooth and well combined.
⏱️ 2 min
- 23
In a separate clean bowl, pour 2 egg whites.
⏱️ 1 min
- 24
Add a pinch of sugar to the egg whites.
- 25
Whisk the egg whites until stiff peaks form.
⏱️ 3 min
- 26
Gently fold the whipped egg whites into the mascarpone mixture using a spatula.
⏱️ 2 min
- 27
Continue folding until the egg whites are fully incorporated, creating a light and airy mascarpone mix.
⏱️ 1 min
- 28
In a shallow rectangular dish, combine 3oz of limoncello, 1oz of lemon juice, and 2oz of water. Stir to mix.
⏱️ 2 min
- 29
Take a ladyfinger biscuit and quickly dip it into the limoncello soak, turning it with a fork to ensure it's coated but not overly saturated.
⏱️ 1 min
- 30
Arrange a single layer of the soaked ladyfingers at the bottom of a rectangular baking dish.
⏱️ 2 min
- 31
Spoon a generous layer of the prepared mascarpone mix over the ladyfingers and spread it evenly to cover.
⏱️ 2 min
- 32
Place a second layer of limoncello-soaked ladyfingers on top of the mascarpone layer.
⏱️ 2 min
- 33
Spoon the remaining mascarpone mix over the second layer of ladyfingers and spread it evenly.
⏱️ 2 min
- 34
Smooth the top surface of the mascarpone mix with a spoon or spatula.
⏱️ 1 min
- 35
Spoon the prepared lemon curd on top of the mascarpone layer, spreading it evenly to form the final layer.
⏱️ 2 min
- 36
Garnish the tiramisu with thin lemon slices and fresh mint leaves.
⏱️ 2 min
- 37
Refrigerate for several hours or overnight to allow the flavors to meld and the dessert to set before serving.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Limoncello Tiramisu
For the Lemon Curd
- 2/3 cup lemon juice
- 4 whole eggs
- 2 egg yolks
- 1 cup sugar
- 4 tablespoons butter
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
For the Mascarpone Mix
- 3 egg yolks
- 2 egg whites
- 500 g mascarpone
- 2 tablespoons lemon zest
- 4 oz sugar
- 1 pinch sugar, for egg whites
For the Soak
- 3 oz limoncello
- 1 oz lemon juice
- 2 oz water
For Assembly and Garnish
- as needed ladyfinger biscuits
- as needed lemon slices, thinly sliced
- as needed fresh mint leaves
Instructions
- 1
Crack 4 whole eggs into a clear mixing bowl.
⏱️ 1 min - 2
Add 2 egg yolks to the bowl with the whole eggs.
⏱️ 1 min - 3
Pour in 1 cup of sugar.
⏱️ 1 min - 4
Whisk the egg and sugar mixture briefly until combined.
⏱️ 1 min - 5
Pour 2/3 cup of lemon juice into a pan set over a lit gas burner.
⏱️ 1 min - 6
Whisk the lemon juice in the pan.
⏱️ 2 min - 7
Remove the pan from the heat.
- 8
Carefully temper the egg mixture by slowly pouring a small amount of the hot lemon juice into the egg mixture while continuously whisking to prevent the eggs from scrambling.
⏱️ 3 min - 9
Pour the tempered egg mixture back into the pan with the remaining lemon juice.
⏱️ 1 min - 10
Place the pan back on the stove over medium heat. Whisk continuously until the mixture thickens into a rich, vibrant yellow curd.
⏱️ 5 min - 11
Pour the thickened lemon curd through a fine-mesh sieve into a clean bowl to ensure a smooth consistency.
⏱️ 2 min - 12
Add 4 tablespoons of butter (cut into pieces) to the warm curd.
⏱️ 1 min - 13
Whisk until the butter is fully incorporated and melted into the curd.
⏱️ 2 min - 14
Pour in 2 tablespoons of heavy cream.
⏱️ 1 min - 15
Add 1/2 teaspoon of vanilla extract.
⏱️ 1 min - 16
Whisk until all ingredients are thoroughly combined and the lemon curd is smooth. Set aside to cool.
⏱️ 2 min - 17
Place 3 egg yolks into a clean mixing bowl.
⏱️ 1 min - 18
Zest a lemon directly into the bowl with the yolks, aiming for approximately 2 tablespoons of lemon zest.
⏱️ 2 min - 19
Add 4oz of sugar to the yolks and lemon zest.
⏱️ 1 min - 20
Whisk the mixture vigorously until it becomes pale yellow, thick, and forms ribbons when lifted with the whisk.
⏱️ 5 min - 21
Add 500g of mascarpone cheese to the egg yolk mixture.
⏱️ 1 min - 22
Whisk the mascarpone into the mixture until it is smooth and well combined.
⏱️ 2 min - 23
In a separate clean bowl, pour 2 egg whites.
⏱️ 1 min - 24
Add a pinch of sugar to the egg whites.
- 25
Whisk the egg whites until stiff peaks form.
⏱️ 3 min - 26
Gently fold the whipped egg whites into the mascarpone mixture using a spatula.
⏱️ 2 min - 27
Continue folding until the egg whites are fully incorporated, creating a light and airy mascarpone mix.
⏱️ 1 min - 28
In a shallow rectangular dish, combine 3oz of limoncello, 1oz of lemon juice, and 2oz of water. Stir to mix.
⏱️ 2 min - 29
Take a ladyfinger biscuit and quickly dip it into the limoncello soak, turning it with a fork to ensure it's coated but not overly saturated.
⏱️ 1 min - 30
Arrange a single layer of the soaked ladyfingers at the bottom of a rectangular baking dish.
⏱️ 2 min - 31
Spoon a generous layer of the prepared mascarpone mix over the ladyfingers and spread it evenly to cover.
⏱️ 2 min - 32
Place a second layer of limoncello-soaked ladyfingers on top of the mascarpone layer.
⏱️ 2 min - 33
Spoon the remaining mascarpone mix over the second layer of ladyfingers and spread it evenly.
⏱️ 2 min - 34
Smooth the top surface of the mascarpone mix with a spoon or spatula.
⏱️ 1 min - 35
Spoon the prepared lemon curd on top of the mascarpone layer, spreading it evenly to form the final layer.
⏱️ 2 min - 36
Garnish the tiramisu with thin lemon slices and fresh mint leaves.
⏱️ 2 min - 37
Refrigerate for several hours or overnight to allow the flavors to meld and the dessert to set before serving.
⏱️ 240 min