Limoncello Tiramisu from the 30-Minute Italian Cookbook
The traditional espresso tiramisu is a classic dessert from the Veneto region, although it's served and enjoyed all over Italy. The limoncello version is a newer take from the Amalfi Coast, an area that's bountiful in lemons and Italy's largest limoncello producer. This dish is refreshing, light, and the perfect ending to any summer meal.
In a stand mixer with the whisk (or in a bowl with a handheld mixer), cream together the mascarpone, lemon curd, limoncello, lemon zest, and lemon juice. Beat for 1 minute until well blended. Set the mascarpone mixture aside
In another bowl, with the electric mixer and whisk attachment, beat together the heavy cream and powdered sugar on high speed until stiff peaks form, about 2 to 3 minutes.
Using a rubber spatula, fold the whipped cream into the mascarpone mixture, doing so gently so as not to deflate the whipped cream. Set aside.
For the Soak
In a small saucepan, combine the granulated sugar, lemon zest, lemon juice, and water and bring to a boil. Mix gently with a fork or whisk and cook for about two minutes, or until the sugar is fully dissolved. Remove from the heat and stir in the limoncello.
To Assemble the Tiramisu
Taking one ladyfinger at a time, gently dip the cookie in the limoncello soak for 5 to 10 seconds per side.
Arrange the ladyfingers in a 9x11-inch serving dish. Continue until you have a full layer of soaked ladyfingers. You can break them in half to fit the corners.
Spoon half the cream filling over the moistened ladyfingers and spread evenly all across the layer.
Dip the remaining ladyfingers and arrange them over the cream layer. Add the remaining cream and again, spread it evenly over the top.
Enjoy immediately or refrigerate for 1 to 2 hours to enhance the flavor.
Notes
To save a little time in this recipe, you can use an 8-ounce container of thawed frozen whipped topping instead of making whipped cream.
Keyword 30-minute Italian cookbook, limoncello, the lazy italian, tiramisu