Limoncello Tiramisu

Lemon Curd

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   1. In a medium saucepan, whisk together the 3 egg yolks, 2 whole eggs, the zest and juice of 2 lemons, the zest and juice of 1 lime, and 200 g sugar until fully combined.

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   2. Place the saucepan over low heat and add the 125 g butter; stir continuously until the butter melts and the mixture thickens without reaching a boil.

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   3. Using a candy thermometer, monitor the temperature; when it reaches 181°F (180°F), remove the pan from the heat.

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   4. Immediately strain the curd through a fine‑mesh sieve into a clean bowl to remove zest particles, then let it cool completely before using.

Main method

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   1. In a large mixing bowl, whisk together the 4 egg yolks and 60 g sugar until the mixture becomes pale, thick, and ribbons form when the whisk is lifted.

   Kitchen notes · Added by ReelsMeals: Yolks and sugar are pale, thick, and leave ribbons from the whisk. Whisk until the mixture visibly thickens.

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   2. Add the 500 g mascarpone to the yolk mixture, then stir in a dash of limoncello, the zest of 1 lemon, and a dash of vanilla extract until smooth.

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   3. In a separate clean bowl, beat the 4 egg whites until soft peaks form; gradually add the 40 g sugar, a pinch of salt, and a few drops of lemon juice, then continue beating to stiff, glossy peaks.

   Kitchen notes · Added by ReelsMeals: Egg whites hold stiff, glossy peaks. Use a clean bowl and gradually add sugar while beating.

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   4. Gently fold the whipped egg whites into the mascarpone mixture using a spatula, preserving as much air as possible.

   Kitchen notes · Added by ReelsMeals: Mascarpone mixture stays airy as the whites are incorporated. Fold gently rather than stirring vigorously.

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   5. Prepare the soaking liquid by mixing 2 parts milk with 1 part limoncello in a shallow dish; briefly dip each ladyfinger (from the 2 packages) into the liquid—do not soak too long or they will become soggy.

   Kitchen notes · Added by ReelsMeals: Ladyfingers are moistened without becoming soggy. Dip briefly and lift as soon as the surface is damp.

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    6. Arrange a layer of soaked ladyfingers at the bottom of a 9‑inch (23 cm) square dish, then spread half of the mascarpone‑egg‑white cream over them, smoothing with an offset spatula.

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    7. Add the second layer of soaked ladyfingers and top with the remaining mascarpone cream, spreading evenly.

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    8. Spoon the prepared lemon curd (see component instructions) over the top, spreading it to the edges.

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    9. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.

    Kitchen notes · Added by ReelsMeals: Layers are set after chilling. Keep covered while the dessert rests in the refrigerator.

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    10. Before serving, optionally dust with a light sprinkling of powdered sugar or garnish with additional lemon zest.

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    11. Slice, plate, and enjoy the refreshing Limoncello Tiramisu.