Lemon Limoncello Italian Tiramisu Recipe
Introduction
This Lemon Limoncello Italian Tiramisu offers a bright, citrusy twist on the classic dessert. Combining fresh lemon juice, fragrant limoncello, and creamy mascarpone, it’s a refreshing treat perfect for warm days or whenever you want a light yet indulgent dessert.
Ingredients
- 1 cup fresh lemon juice (about 5–6 lemons)
- 3/4 cup granulated sugar
- 1/2 cup limoncello
- Zest from 2 lemons
- 16 oz mascarpone cheese (room temperature)
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 2 tbsp limoncello
- 1 tsp vanilla extract
- Pinch of salt
- 24–30 ladyfingers (savoiardi)
- Extra lemon zest for garnish
- Thin lemon slices (optional)
- Fresh mint leaves (optional)
Instructions
- Step 1: Prepare the lemon syrup by combining the fresh lemon juice and granulated sugar in a saucepan. Heat gently while stirring until the sugar dissolves completely, about 3–5 minutes. Remove from heat, then stir in the limoncello and lemon zest. Set aside to cool completely.
- Step 2: For the mascarpone cream, beat the mascarpone until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone along with 2 tablespoons of limoncello and a pinch of salt until just combined.
- Step 3: Assemble the tiramisu by quickly dipping each ladyfinger into the cooled lemon syrup for 1–2 seconds per side, then arrange them in a single layer in your serving dish. Spread half of the mascarpone cream over the ladyfingers.
- Step 4: Repeat the dipping and layering with the remaining ladyfingers, then cover with the remaining mascarpone cream. Smooth the top.
- Step 5: Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set completely.
- Step 6: Before serving, garnish with extra lemon zest, thin lemon slices, and fresh mint leaves if desired for a vibrant presentation.
Tips & Variations
- Use room temperature mascarpone for a smoother cream and easier mixing.
- For a stronger lemon flavor, add an extra teaspoon of lemon zest to the cream mixture.
- Serve chilled with a dusting of powdered sugar for an elegant touch.
- Substitute limoncello with a lemon-flavored syrup for a non-alcoholic version.
Storage
Store the tiramisu covered in the refrigerator for up to 3 days. The flavors develop better after chilling overnight. Reheat is not recommended; serve chilled for the best texture and taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this tiramisu a day in advance?
Yes, preparing it the day before allows the flavors to fully develop and the dessert to set properly, resulting in a better taste and texture.
What can I use if I don’t have limoncello?
If you don’t have limoncello, you can substitute with lemon syrup or lemon extract mixed with a little water for flavor without alcohol.
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Lemon Limoncello Italian Tiramisu Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
Description
This Lemon Limoncello Italian Tiramisu is a refreshing twist on the classic dessert, combining zesty lemon syrup and limoncello with creamy mascarpone for a light, citrus-infused treat perfect for any occasion.
Ingredients
Scale
Lemon Syrup
- 1 cup fresh lemon juice (about 5–6 lemons)
- 3/4 cup granulated sugar
- 1/2 cup limoncello
- Zest from 2 lemons
Mascarpone Cream
- 16 oz mascarpone cheese (room temperature)
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 2 tbsp limoncello
- 1 tsp vanilla extract
- Pinch of salt
Assembly
- 24–30 ladyfingers (savoiardi)
- Extra lemon zest for garnish
- Thin lemon slices (optional)
- Fresh mint leaves (optional)
Instructions
- Prepare Lemon Syrup: In a saucepan, combine fresh lemon juice and granulated sugar. Heat gently for 3–5 minutes, stirring until the sugar completely dissolves. Remove the pan from heat, then stir in limoncello and lemon zest. Allow the syrup to cool completely to room temperature before using.
- Make the Mascarpone Cream: Beat the mascarpone cheese in a bowl until smooth and creamy. In a separate bowl, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form. Carefully fold the whipped cream into the mascarpone, then add 2 tablespoons limoncello and a pinch of salt, folding gently to combine evenly without deflating the mixture.
- Assemble Tiramisu: Quickly dip the ladyfingers one at a time into the cooled lemon syrup for about 1–2 seconds per side, ensuring they absorb the syrup but do not become soggy. Place a single layer of soaked ladyfingers in your serving dish. Spread half of the mascarpone cream over the ladyfingers. Repeat the dipping and layering process with the remaining ladyfingers and top with the final half of the mascarpone cream.
- Chill: Cover the assembled tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. This chilling allows the dessert to set properly and for the flavors to meld together beautifully.
- Serve: Before serving, garnish the tiramisu with extra lemon zest, thin lemon slices, and fresh mint leaves for a bright, decorative touch that enhances the citrus flavor and presentation.
Notes
- Dip ladyfingers quickly to prevent them from becoming too soggy and falling apart.
- For stronger lemon flavor, use organic lemons for zest and juice.
- Chilling overnight improves the texture and depth of flavor.
- Adjust limoncello quantity based on your preference for alcohol flavor.
- Make sure mascarpone is at room temperature for easier blending.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Keywords: Lemon tiramisu, Limoncello dessert, Italian dessert, citrus tiramisu, mascarpone cream, lemon syrup tiramisu
