Easy Summer Limoncello Tiramisu

I can’t think of a more luscious dessert that’s easy to make and serve during the summertime, than this limoncello tiramisu.

Ladyfingers soaked in limoncello liquor and layered between a combination of mascarpone and whipped cream that’s streaked with lemon curd. The more it sits the better it gets, so make it hours before your guests arrive or better yet let it sit overnight so all the flavors can infuse and mingle together.

I love to serve this tiramisu in individual glasses, anything pretty and see-through is best, use your favorite glassware something four to six ounces is enough especially after a large meal.

This is so easy to put together, there are no raw eggs involved like in the classic tiramisu which always makes me a little squeamish anyway, and there’s no need to make the lemon curd either, just pick up a jar at the store, every brand I’ve bought always tastes decadent to me, just make sure it’s pure lemon curd.

The key ingredient is the Savoiardi Italian ladyfingers, they’re the crispy ones not the soft ones and hold up to the limoncello when soaking them.

The heavy whipped cream gets folded gently into the cheese and lemon curd mixture, seriously just that alone is to die for!

I’ve made this many ways, sometimes I’ll use just straight up limoncello for the dipping, but sometimes you’ll find that there are bottles of limoncello that might be stronger than others especially homemade, so in that case I add a little water and a bit of sugar with lemon juice to tone down the strength of the alcohol a bit, taste it to your liking and your guests and adjust accordingly.

Cut your lady fingers in half and then in a shallow dish do a quick dip on both sides of the cookie, one at a time, being careful not to over soak too much because they could easily fall apart.

If you prefer not to use limoncello liquor you can use straight up lemon juice to replace it adding a little sugar and water to cut the tartness if need be and then you’ll have a lemon tiramisu!

If you like to forgo the small individual servings, just double the recipe, make everything the same way layering it into a 9 x 13 inch glass pan with the cream, curd and whole lady fingers instead of sliced.

Rich and creamy, sweet and tart, anything lemon just screams summertime to me, easily one of my top favorite desserts to serve during the summer and honestly as soon as spring arrives. Think Easter!

I hope I’ve inspired you to make this incredible tiramisu with a boozy twist of limoncello for your next dinner party, I think you’ll love it!

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Easy Summer Limoncello Tiramisu

 

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Makes 6- 4 oz. individual serving size. I recommend using a pretty see-through glass vessels of some sort. If you're making more or have larger glassware just double the recipe.

Author: Marie

Ingredients

• CREAM MIXTURE
• 1- 8 oz. tub of mascarpone cream, room temperature
• 1 cup of heavy cream
• 1- 10 oz. jar of lemon curd
• 2 tablespoons powdered sugar
• zest of one lemon
• 1- 7 oz. package of Savoiardi ladyfingers, half of the bag with each cookie cut in half
• DIPPING MIXTURE
• ¾ cup of limoncello
• ¾ cup of warm water
• 3-4 tablespoons, lemon juice
• a couple tablespoons of granulated sugar to taste dissolved into it
• Garnish
• lemon zest and raspberries

Instructions

1. LIMONCELLO MIX
2. In a shallow bowl mix up your limoncello for dipping, either straight up or cut it with the water, lemon juice and sugar if alcohol content is too high for your taste.
3. CREAM MIXTURES
4. In a bowl with an electric hand mixer, add the mascarpone cream, the zest of one lemon, and two tablespoons of powdered sugar, mix until smooth and creamy.
5. Fold in ¾ of the 10 oz. jar of lemon curd into the cheese mixture.
6. In a separate bowl whip up the heavy cream until you have stiff peaks.
7. Fold the heavy cream gently into the mascarpone and lemon curd mixture until well combined.
8. LAYERING
9. Start with a little cream on the bottom then add the dipped ladyfingers on top, arranging it to fit your glass, then more cream mixture.
10. Just keep repeating til you get to the top of the glass.
11. Garnish with lemon zest, a drizzle with the remaining lemon curd and a raspberry.
12. Cover gently with plastic wrap and refrigerate hours before serving or preferably overnight.

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