Limoncello Tiramisu

Updated at: Tue, 26 Mar 2024 18:11:45 GMT

Step 1

Directions Preparing the Lemon Curd: Begin with the lemon curd. In a small pot, mix together the whole eggs, egg yolks, sugar, and freshly squeezed lemon juice. Cook this mixture over medium heat, stirring constantly to prevent it from curdling, until it thickens. Once thickened, remove from heat and whisk in the butter, one cube at a time, until fully incorporated and smooth. Strain the curd through a sieve to ensure a silky texture, then set aside to cool completely.

Step 2

Assembling the Tiramisu:

Step 3

Line a 9×9″ pan with parchment paper for easy removal.

Step 4

Set a bowl over a pot of boiling water (double boiler method), and whisk together the egg yolks and sugar until the mixture is warm and fluffy.

Step 5

Add the mascarpone cheese to the egg mixture, whisking until smooth and well combined.

Step 6

In a separate bowl, whip the cream and vanilla extract until firm peaks form. Gently fold this into the mascarpone mixture to create a light and creamy base.

Step 7

Dip each ladyfinger briefly in limoncello, ensuring they are coated but not soggy.

Step 8

Arrange a layer of these limoncello-infused ladyfingers at the bottom of your prepared pan.

Step 9

Cover the ladyfingers with half of the mascarpone mixture, spreading it evenly.

Step 10

Repeat the layering process once more, finishing with a layer of the mascarpone mixture.

Step 11

Finally, spread the cooled lemon curd over the top as the final layer.

Step 12

Chill and Serve:

Step 13

Allow the Tiramisu to chill in the refrigerator for at least 6 hours, or overnight, to set perfectly.

Step 14

Serve this exquisite dessert chilled, garnished with whipped cream and fresh lemon slices for an added touch of elegance.

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