Ingredients:
Limoncello Syrup
1/2 cup granulated sugar 100 grams
2 tbsp lemon zest
1/3 cup lemon juice 78 ml
1/2 cup Limoncello liqueur 120 ml
Limoncello Mascarpone
2 cups Mascarpone cheese 452 grams
2 tbsp lemon zest
3 tbsp lemon juice 45 ml
1/4 cup Limoncello liqueur
1/2 cup lemon curd recipe here
1 1/2 cup heavy cream 354 ml
1/3 cup powdered sugar 41 grams
To assemble
26 ladyfinger cookies
1 cup lemon curd recipe here
PREPARATION:
Limoncello Syrup
Add the sugar, lemon zest, and lemon juice to a small pan, stir to combine. Bring the mixture to a boil. As soon as it comes to a boil and the sugar melts, turn the heat off.
Add the Limoncello liqueur to the syrup and stir. Set aside until it cools down.
Limoncello Mascarpone
Beat the mascarpone with the lemon zest, lemon juice, and Limoncello liqueur together until creamy.
Add the lemon curd and mix to combine. Set it aside.
Whip the heavy cream with the sugar until stiff peaks form.
Add half of the whipped cream to the mascarpone and fold to combine.
Add the remaining half and fold again until a fluffy cream comes together.
To assemble
Dunk one ladyfinger at a time in the Limoncello Syrup, and place them on the bottom of the pan. I used a 11×8″ pan. Check notes below for pan size
Top the ladyfingers with half of the Limoncello Mascarpone. Spread with an offset spatula.
Spread half a cup of lemon curd on top of the mascarpone.
Dunk more ladyfingers in the Limoncello Syrup and place them on top.
Spread the remaining mascarpone on top. You might have some mascarpone leftover, save it to pipe on the borders of the dish once you are done with the layer.
If you don’t have any mascarpone leftover, you can always top the dish with whipped cream.
Pipe the leftover mascarpone, or whipped cream on top of the dish around the borders.
Top the center with lemon curd. You can also sprinkle some lemon zest on top.
Let the tiramisu sit in the fridge at least 4 hours before serving.
Enjoy !
