Ingredients
Equipment
Method
Step 1: Prepare the Limoncello Syrup
- In a small saucepan, combine 1 ¼ cups water and ⅓ cup granulated sugar. Stir over medium-high heat until the sugar dissolves. Remove from heat, then stir in 1 cup limoncello and 3 tablespoons lemon juice. Pour into a shallow bowl and cool slightly until warm, not hot, for dipping.
Step 2: Loosen Mascarpone
- In a large bowl or stand mixer with a paddle attachment, add the chilled mascarpone cheese. Mix on medium-low speed for about 30 seconds until loosened and smooth. Avoid overbeating to prevent curdling.
Step 3: Combine with Lemon Curd and Limoncello
- To the loosened mascarpone, add 15 oz prepared lemon curd, ⅓ cup limoncello, and 4 tablespoons lemon juice. Mix on medium-low speed until just combined and smooth. Do not overbeat to maintain a silky texture.
Step 4: Whip Heavy Cream for the Mascarpone Mixture
- In a separate large bowl or clean stand mixer bowl, beat 2 cups heavy whipping cream and ⅓ cup granulated sugar on medium-high speed until stiff peaks form.
Step 5: Fold Cream into Mascarpone
- Gently stir about ⅓ of the whipped cream into the mascarpone mixture to lighten it. Then, carefully fold in the remaining whipped cream with a spatula using gentle, sweeping motions until just combined and airy. Avoid overmixing.
Step 6: Dip Ladyfingers
- Dip each ladyfinger into the cooled limoncello syrup for about 2 seconds per side, ensuring it's saturated but retains a slight crispness.
Step 7: Assemble the First Layer
- Arrange the dipped ladyfingers in a single layer in a 9x13 pan. Cut some to fit snugly and fill any gaps.
Step 8: Add the First Mascarpone Layer and Unique Twist
- Spread half of the mascarpone cream evenly over the first ladyfinger layer. Evenly sprinkle half of the finely chopped candied limoncello peel and toasted pine nuts over the mascarpone.
Step 9: Second Ladyfinger and Mascarpone Layer
- Repeat dipping and arranging the remaining ladyfingers in a second layer. Spread the remaining mascarpone cream smoothly over the top, then sprinkle with the remaining candied limoncello peel and toasted pine nuts.
Step 10: Chill for Optimal Flavor
- Cover the dish tightly with plastic wrap or foil. Refrigerate for a minimum of 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
Step 11: Prepare Optional Whipped Cream Topping
- Just before serving, in a large bowl, beat 1 cup heavy whipping cream and 2-3 tablespoons powdered sugar until stiff peaks form.
Step 12: Garnish and Serve
- Pipe dollops of whipped cream over the tiramisu using a ziplock bag with a snipped corner or a pastry bag. Sprinkle fresh lemon zest generously over the top. Serve chilled slices.
Nutrition
Notes
For optimal flavor, make this Limoncello Tiramisu ahead, chilling at least 4 hours or preferably overnight. Store covered in the refrigerator for 3-4 days, or freeze for up to 1 month. Key tips include using chilled mascarpone and avoiding over-saturating ladyfingers to ensure the best texture and set. Nutrition information is estimated based on common ingredients and serving sizes and may vary.