Lemony Limoncello Tiramisu
“This limoncello tiramisu is a delightful citrus twist on a classic Italian dessert. It’s always a favourite at holiday meals or summer gatherings!” —Deena Resnick, Oregon City, Oregon
| Servings | Prep Time |
| 12servings | 25minutes + chilling |
| Servings | Prep Time |
| 12servings | 25minutes + chilling |
Ingredients
- 2 cartons mascarpone cheese 8 ounces each
- 6 large egg yolks
- 3/4 cup sugar
- 2/3 cup 2% milk
- 1-1/4 cups heavy whipping cream
- 1/2 tsp vanilla extract
- 1/4 cup lemon juice
- 1/2 cup limoncello
- 1 package crisp ladyfinger cookies 7 ounces
- 1 jar lemon curd 10 ounces
- Candied lemon slices
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk egg yolks, sugar and milk in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; cool completely. Whisk in mascarpone cheese until almost smooth. Whip heavy cream and vanilla until soft peaks form.
- Combine lemon juice and limoncello. Briefly dip 24 ladyfingers into lemon mixture and place in the bottom of an 11x7-in. baking dish. Top with half the mascarpone mixture, half the lemon curd and half the whipped cream. Repeat layers. Refrigerate, covered, 6 hours or overnight. To serve, garnish with candied lemon peel as desired.
Recipe Notes
Nutrition Facts
1 piece: 509 calories, 31g fat (17g saturated fat), 204mg cholesterol, 80mg sodium, 47g carbohydrate (40g sugars, 0 fibre), 7g protein.
