What if you don’t like the taste of alcohol?
If the limoncello flavor is too strong for you, then add it with the water and sugar and simmer it for 4-5 minutes to cook off some of the alcohol. Feel free to omit it from the mascarpone cream if desired.
I would not completely substitute the limoncello in the cream for lemon juice as it would likely be too lemony however I have not tested it this way.
How to make it look like the pictures?
If you’d like to decorate the limoncello tiramisu like I did in the pictures, whip an additional 1 cup of heavy whipping cream with 2-3 tablespoons of powdered sugar until stiff peaks form.
I used a large round open tip to pipe dollops of cream in rows across the tiramisu. If you don’t have a piping tip and bag, you can just use a zip top bag and cut the corner off and pipe that way.
I finished the tiramisu with freshly grated lemon zest sprinkled over the top. You can decorate ahead of time as the whipped cream holds up well overnight in the refrigerator.
How to store the tiramisu
Cover the dish with plastic wrap or foil and store any leftovers in the refrigerator.
How long will it last?
The limoncello tiramisu will be good up to 4 days in the refrigerator. It actually gets better with increased time in the fridge so it is a great make-ahead dessert!
INGREDIENTS
Limoncello Syrup
1 ¼ cups water
⅓ cup granulated sugar
1 cup limoncello
3 tablespoons lemon juice
Tiramisu
48 crisp ladyfinger cookies about two 7 oz packages
24 oz mascarpone cheese chilled
15 oz prepared lemon curd
⅓ cup limoncello
4 tablespoons lemon juice
2 cups heavy whipping cream
⅓ cup granulated sugar
Topping (Optional)
1 cup heavy whipping cream
2-3 tablespoon powdered sugar
1 lemon zested
INSTRUCTIONS
Limoncello Syrup
In a small saucepan, combine the water and sugar and stir over medium-high heat until the sugar is dissolved. Remove from the heat and stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and set aside to cool slightly.
Tiramisu
In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it’s loosened up, about 30 seconds.
Add the lemon curd and mix until combined. Add the limoncello and the lemon juice and mix until combined. Be careful not to overbeat the mascarpone. Set aside.
In a separate large bowl or bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form.
Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.
With one ladyfinger at a time, dip into the syrup on one side for about 2 seconds and then the other side for about 2 seconds. You don’t want to overly saturate the ladyfingers or the tiramisu will be too soggy. The cookie should still have a slight crispness to it after dipping.
Arrange each ladyfinger in a 9×13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed.
Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them in the same way over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top.
Cover the dish with plastic wrap or foil and let refrigerate at least 4 hours but preferably overnight. Top with additional whipped cream (if desired) just before serving.
Optional Topping
Beat the heavy cream and 2-3 tablespoons of powdered sugar (depending on the level of sweetness you want) in a large bowl until stiff peaks form.
Place the whipped cream into a ziplock with one corner snipped off or into a pastry bag fit with a round tip. Pipe dollops of whipped cream in rows over the tiramisu. Sprinkle with lemon zest.
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