Tiramisu dreamers, prepare to take your coffee-soaked dessert to a world of lemon. Limoncello, lemon curd, and lemonade take full rein of this dessert. This version features layers of the best limoncello, mascarpone, and ladyfingers you can find. You may not be convinced much can compete with the popular Italian classic favorite, but I’ll try to prove you wrong. Dunk your spoon into two layers of zingy custard, sweetened cream, and spongy lemony cookies, then we’ll have a chat. Here are a few things to consider when assembling.
The components:
This dessert feeds a party of 10-plus and only takes about 30 minutes to assemble due to a few ingredient hacks (store-bought limoncello, lemonade, and lemon curd; Bonne Maman is a favorite). The rest is hands-off time. And if you’re up for the challenge, make homemade limoncello and really impress everyone.
The sugar:
Don’t overdo it with the sugar; there’s already added sugar in the limoncello, lemonade, and lemon curd. Only a small bit of confectioners’ sugar is needed to sweeten the mascarpone and whipped cream.
The ladyfingers:
There are two main types of ladyfingers—the hard oblong cookie, and softer sponge-cake like “cookie.” I tend to lean into the crispier cookie because it has more surface area and is easier to work with. The cookie feels light and hollow but will hold up to soaking. The cakier cookies are a little more delicate.
The decorations:
Make this gorgeous for the gram! Feel free to pipe the cream, or use a spoon to make pretty swooshes, swirls, and dollops. Because there is a layer of lemon curd, I wanted to ensure it stands out in the center layer and on top. Classic tiramisu has a layer of chocolate cocoa, so for this version, I make sure to highlight dollops of lemon curd on top. I love using this tool to get beautiful shreds of lemon. It’s a little more dynamic than using a microplane.
Storage:
This is one of those recipes that gets better over time. Allow it to sit 8 to 12 hours before serving. Store the tiramisu for up to 5 days in the refrigerator. Make sure to cover tightly with plastic wrap or portion into an airtight container.
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Ingredients
- 3 c.heavy cream
- 3 Tbsp.confectioners’ sugar
- 1 lb.mascarpone
- 2 tsp.finely grated lemon zest, plus thinly sliced zest for serving
- 1/4 tsp.kosher salt
- 2(7-oz.) boxes ladyfingers (about 48)
- 2 1/2 c.store-bought lemonade
- 1 1/2 c.homemade or store-bought limoncello
- 1 1/2 c.homemade or store-bought lemon curd, divided
EQUIPMENT NEEDED
- A piping bag and a large round tip
Directions
-
- Step 1In the large bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat cream and sugar on medium-high speed until medium peaks form (do not whip to stiff peaks).
- Step 2In a large bowl, mix mascarpone, grated lemon zest, and salt. Add about one-third of whipped cream to mascarpone mixture and fold to combine. Fold mascarpone cream mixture into remaining whipped cream (it will seem loose at this point).
- Step 3In a shallow dish or long container large enough to fit ladyfingers, combine lemonade and limoncello. Dip each ladyfinger into lemonade mixture on both sides for about 1 second. Line bottom of a 13″ x 9″ pan with dipped cookies (you should be able to fit 2 rows of 12 ladyfingers vertically). Spread half of cream mixture on top. Gently spread 1 cup lemon curd over, being careful not to blend into cream layer too much (there should be curd peeking out through layers). Repeat with remaining lemonade mixture and ladyfingers. Spread remaining 1/2 cup lemon curd on top. Spoon remaining cream mixture into piping bag fitted with the large round tip. Pipe dollops of cream across the top.
- Step 4Refrigerate tiramisu at least 3 hours or up to overnight. Top with shredded lemon zest.
