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Limoncello Tiramisu (Authentic Italian Recipe) Recipe

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4.3 from 36 reviews

Limoncello Tiramisu is a refreshing twist on the classic Italian dessert, infusing it with the bright, zesty flavors of lemon and the aromatic sweetness of limoncello. This delightful no-bake creamy dessert layers mascarpone cream with ladyfinger biscuits soaked in a lemon-limoncello milk mixture, finished with white chocolate and lemon zest garnish. Perfectly chilled and elegantly layered, it offers a luscious, light citrus flavor that complements the traditional richness of tiramisu.

  • Total Time: 8 hours 25 minutes (including chilling time)
  • Yield: 12 servings

Ingredients

For the Tiramisu

  • 30 savoiardi biscuits (ladyfinger biscuits)
  • 1 large organic lemon (zested and juiced)
  • 17.5 oz / 500 g mascarpone cheese (preferably at room temperature)
  • 4 organic eggs (see notes for raw egg alternatives)
  • ½ cup powdered sugar
  • 4 tablespoons limoncello
  • 4 tablespoons lemon juice (freshly squeezed from the lemon)
  • ⅓ cup limoncello plus 2 tablespoons
  • ¾ cup milk of choice (preferably non-dairy milk)
  • 3 tablespoons powdered sugar (for soaking mixture)

For Garnish

  • 2-3 squares grated white chocolate
  • lemon zest from the zested lemon

Instructions

  1. Zest and Juice the Lemon: Zest the lemon carefully and set the zest aside for garnish. Then squeeze the lemon to extract about 4 tablespoons of fresh juice and keep it separately for the recipe.
  2. Separate Eggs: Use two large bowls to separate the egg whites from the yolks. This is essential for creating the light mascarpone cream mixture.
  3. Whip Egg Whites: Using an electric mixer on medium speed, whip the egg whites until stiff peaks form. Be careful not to overbeat them, then set aside.
  4. Prepare Mascarpone Cream: In a separate bowl, add the powdered sugar to the egg yolks and whip until smooth. Then add the limoncello, lemon juice, and mascarpone cheese into the yolk mixture. Whip again until creamy and smooth, but avoid overwhipping.
  5. Fold Egg Whites into Cream: Gently fold the whipped egg whites into the mascarpone cream using a rubber spatula. Fold slowly and carefully to retain the airy texture without overmixing.
  6. Make Soaking Mixture: In a deep bowl, whisk together the milk, ⅓ cup plus 2 tablespoons limoncello, and 3 tablespoons powdered sugar until well combined.
  7. Soak and Layer Biscuits: Using a large Pyrex dish (13 x 9 inches / 30 x 22 cm), quickly dip each savoiardi biscuit into the soaking mixture for 2-3 seconds, ensuring they are fully submerged but not soggy. Arrange the soaked biscuits in a single layer on the bottom of the dish, breaking some biscuits if necessary to fit perfectly.
  8. First Cream Layer: Pour just under half of the mascarpone cream evenly over the first biscuit layer. Use a spatula or the back of a spoon to gently smooth the cream into an even layer covering all biscuits.
  9. Second Biscuit Layer: Dip the remaining savoiardi biscuits one at a time into the soaking mixture, then arrange them in a single layer on top of the cream.
  10. Final Cream Layer and Garnish: Pour the remaining mascarpone cream over the second biscuit layer and smooth it evenly. Garnish generously with grated white chocolate and reserved lemon zest.
  11. Chill and Serve: Cover the tiramisu with plastic wrap and refrigerate for at least 8 hours, preferably overnight. Before serving, remove from the fridge and allow it to sit for 5 minutes. Slice into pieces and enjoy the creamy, lemon-infused tiramisu.

Notes

  • If you prefer not to use raw eggs, substitute the egg yolks and whites with pasteurized egg products or a prepared mascarpone cream alternative.
  • Use non-dairy milk like almond or oat milk to keep the dessert lighter and suitable for lactose-intolerant individuals.
  • Ensure quick dipping of savoiardi biscuits to avoid them becoming too soggy and compromising texture.
  • For extra flavor, use high-quality organic lemons and fresh limoncello.
  • This dessert is best prepared a day ahead to allow flavors to meld and the texture to set perfectly.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://allyumcooks.com/limoncello-tiramisu-authentic-italian-recipe-recipe/