Limoncello Tiramisu
A bright, citrus‑infused tiramisu that skips the traditional coffee‑soaked cream for a lighter, refreshing twist. Silky mascarpone is lifted by airy whipped egg whites, accented with a zesty lemon‑lime curd, and finished with a splash of limoncello for a subtle sparkle.
Maker: Sepp van Dijk | The Twisted Chef
From: Instagram(view original)
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Cooking context
45 min estimated total time for 6 servings.
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Ingredients
- 1 1/10 lb mascarpone
- 4 egg whites
- a dash limoncello
- a dash vanilla extract
- 2 packages ladyfingers
- lemon curd
- 2 parts milk
- 1 part limoncello
Lemon Curd
- 3 egg yolks
- 2 eggs
- 2 lemon
- 1 lime
- 7 1/10 oz sugar
- 4 2/5 oz butter
- a pinch salt
Instructions
- 11. 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.
- 22. 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.
- 33. 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.
- 44. Gently fold the whipped egg whites into the mascarpone mixture using a spatula, preserving as much air as possible.
- 55. 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.
- 66. 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.
- 77. Add the second layer of soaked ladyfingers and top with the remaining mascarpone cream, spreading evenly.
- 88. Spoon the prepared lemon curd (see component instructions) over the top, spreading it to the edges.
- 99. 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.
- 1010. Before serving, optionally dust with a light sprinkling of powdered sugar or garnish with additional lemon zest.
- 1111. Slice, plate, and enjoy the refreshing Limoncello Tiramisu.
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Frequently asked questions
- How long does it take to make Limoncello Tiramisu?
- About 45 minutes in total: 30 minutes of prep and 15 minutes of cooking.
- How many servings does this Limoncello Tiramisu recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Limoncello Tiramisu recipe come from?
- It was shared by Sepp van Dijk | The Twisted Chef on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.