Limoncello Tiramisu
A twist on a classic tiramisu made with layers of limoncello-soaked ladyfingers, mascarpone cream, and tangy lemon curd.
Equipment
Ingredients
Lemon Curd
- 2 large whole eggs
- 2 large egg yolks
- 100 g granulated sugar
- 1 lemon, juiced
- 70 g unsalted butter, room temperature and cubed
Tiramisu
- 3 large egg yolks
- 70 g granulated sugar
- 225 g mascarpone cheese, softened to room temperature
- 350 g whipping cream
- 1 teaspoon vanilla extract
- 225 g limoncello
- 24 ladyfingers
Instructions
Lemon Curd
- In a small pot or saucepan, stir together whole eggs, egg yolks, sugar, and lemon juice.
- Heat it on the stovetop at medium heat, stirring constantly, until it thickens into a gel-like consistency, about 10-15 minutes. When you drag a spatula through it, the lemon curd should part and take several seconds to come back together.
- Remove it from the heat and stir in one cube of butter at a time, until it has all melted into the curd.
- Push the lemon curd through a fine mesh sieve to remove any lumps of cooked egg (optional). Transfer the lemon curd to a small bowl to cool completely before using.
Tiramisu
- Line a 9x9" square pan with two sheets of parchment paper placed in a cross shape. Use binder clips to secure the paper to the rim of the pan. Set aside.
- In a large mixing bowl, whisk together egg yolks and sugar.
- Create a double boiler: Fill a small pot with about 1" of water. Bring it to a boil. Turn off the heat and place the mixing bowl with the egg yolk mixture on top of the pot, ensuring the bottom of the bowl doesn't touch the water.
- Whisk the egg yolk mixture until most of the sugar has dissolved and the mixture becomes warm, fluffy, and pale in colour, about 5-7 minutes. Remove the bowl from the pot.
- Immediately add the mascarpone cheese to the warm egg mixture. Whisk until the mascarpone cheese has completely melted into the mixture without any lumps. Set aside.
- In another large mixing bowl, add whipping cream and vanilla extract. Use an electric hand mixer to beat the cream until it becomes firm peaks.
- Add the whipped cream to the mascarpone mixture. Fold together with a spatula until no streaks remain. Set aside.
- In a wide but shallow bowl, add the limoncello (see notes for limoncello substitute).
- Dip each ladyfinger very briefly (1 second per side) into the limoncello to coat both sides and let the excess drip off. Arrange the soaked ladyfingers to cover the bottom of your lined pan.
- Add half of the mascarpone cream on top of the ladyfinger layer. Use a spatula to smooth it into an even layer.
- Repeat soaking ladyfingers and arranging another layer on top of the mascarpone. Top with the remaining mascarpone cream and smooth with a spatula.
- Transfer your cooled lemon curd to a piping bag. Cut the tip off of the bag. Pipe an even layer of lemon curd on top of the last mascarpone layer. Use an offset spatula to very gently smooth out the lemon curd without pushing it too hard and disturbing the mascarpone cream.
- Chill the limoncello tiramisu in the fridge for at least 6 hours or preferably overnight before slicing. Serve as is or garnish with dollops of whipped cream and lemon slices.
Video
Notes
Note 1: Limoncello: If you don't have limoncello, you can stir together the juice of 3 lemons, 2 oz white rum or vodka, and 2 tablespoons granulated sugar for your ladyfinger soak.
Note 2: Chilling time: I always recommend chilling tiramisu overnight to let the mascarpone cream firm up, the flavours to meld together, and for the ladyfingers to soften. The extra structure is needed if you're cutting the tiramisu into slices like a cake. If you're serving the tiramisu by scooping it or in personal-sized containers, you can get away with 4-6 hours of chilling time.
Nutrition
Calories: 933kcal | Carbohydrates: 74g | Protein: 13g | Fat: 57g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 442mg | Sodium: 131mg | Potassium: 171mg | Fiber: 1g | Sugar: 45g | Vitamin A: 2218IU | Vitamin C: 10mg | Calcium: 147mg | Iron: 2mg
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