Limoncello Tiramisu: A Springtime Twist on the Classic Dessert
Spring is here in Minnesota and we are loving it! I thought I'd share this fun recipe that puts a twist on the classic tiramisu. Normally, Vincenzo is resistant to any changes to his classic recipes. However, we made this as a prova (trial) a few months ago and found that it was a lovely combination. So, he gave me the stamp of approval to share it on the blog:) We are even featuring this recipe this weekend for a private cooking class!
Italians often bring a bottle of limoncello to the table at the end of a long meal at a restaurant and even at home when hosting a dinner party. It love this tradition. The limoncello is usually made in house and may even be a secret family recipe.
Because of my Scottish heritage, I adore lemon curd. It's a guilty pleasure of mine. It is not too difficult to make, but I often purchase it ready to go. I have found my favorites to be from Trader Joe's or Mrs. Bridges. This recipe combines lemon curd with limoncello in the layers of ladyfingers and mascarpone cream. The combination is like a spoonful of sunshine and is a lovely way to enjoy a citrus twist to the classic tiramisu concept - keeping a bit of liquor in the mix as well (you know me)!
We also have a video on the steps to make tiramisu on our Love in a Tuscan Kitchen YouTube channel here. We hope you love it!
Sheryl Ness (The Chef’s Wife)
1 cup (200 grams) sugar
3 eggs (separate the yolk from the whites)
8 ounces (250 grams) mascarpone cheese
1 cup prepared lemon curd (warm on the stove or in the microwave) – reserve the rest of the jar for later.
2-3 tablespoons limoncello
20-24 savoiardi (ladyfingers)
Assemble all ingredients and start by beating 3 egg whites with 1/2 of the sugar. Beat until the mixture is shiny and white and forms stiff peaks. This will take 5 minutes or longer. You should be able to turn the bowl practically upside down and the egg whites will stay in the bowl. I like to use a stand mixer for this.
Next, mix the 3 egg yolks with the remaining sugar and the mascarpone cheese with a hand mixer. Mix until well incorporated. Gently, add the stiff egg whites to the mascarpone cheese, folding in with a spatula so that the air from the egg whites keeps the mixture fluffy.
Mix together the warmed lemon curd and limoncello in a shallow bowl.
To assemble the tiramisù, start by spooning a thin layer of the mascarpone cream mixture into a 9 x 9 inch pan. Dip the ladyfingers into the lemon curd mixture to coat them well. Or, you can spoon the lemon mixture on the top of the ladyfingers as you line up next to each other on top of the cream. Continue with ladyfingers until the entire pan has a layer of ladyfingers.
Next, add half of the remaining mascarpone cream mixture to the top of the ladyfingers, and continue to layer on lemon-soaked ladyfingers on top of this second layer. The top layer should end with the remaining mascarpone cream. Tap the pan slightly to settle the cream well.
Place in refrigerator for at least 1 day. Finish the top of the tiramisù with drizzles of lemon curd just prior to serving. Cut into nine squares or scoop into individual dishes to serve.
Recipe note: If you like, this recipe is fun to make in individual martini or parfait glasses. Simply break the ladyfingers in half and layer the cream with lemon curd and ladyfingers in 2-3 layers. This is best after sitting for at least one day in the refrigerator. They will last up to one week in the refrigerator (if you can resist them that long!). I love either Trader Joe’s or Mrs. Bridges brand of lemon curd. We have also found that Trader Joe's carries Limoncello from Sicily that is fantastic!