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Limoncello Tiramisu

Posted by TEAM TDSV on 2024-04-23
Limoncello Tiramisu
A lemon flavoured version of the famous ‘pick-me-up’ Italian desert!
Serves 8 (approx.)
The creamy, delicious, world-famous desert has a new sister! Spring is here and it's time for our refreshing, tangy Limoncello Tiramisu. This gloriously no-bake dessert is perfectly balanced with luscious mascarpone cream, silky lemon curd and more than a dash of our home made limoncello!
We love lemons and have so many lemon trees on our land that it was inevitable we would find the perfect dish in which to use them! A perfect desert for the Spring or Summer!
2 eggs (room temperature)
100g caster sugar 
500g mascarpone 
Lemon syrup (approx. 200ml)
Limoncello 175ml (see our home made Limoncello recipe)
Approx 36 savoiardi biscuits (2 packets)
350g Lemon curd
2 unwaxed lemons
200ml water
Preparing the dish:
Make the syrup:
In a saucepan, add 200ml water, the juice of 1 lemon and 50g caster sugar. Heat until the sugar has dissolved and the liquid has thickened a little (approx. 4 min cooking time)
Let the syrup cool then add 175ml Limoncello (or more if you want a very boozy desert!)
Make the cream mixture:
Whisk together the egg yolks and sugar until pale and thick.
Add in the mascarpone.
In a separate bowl, whisk the egg whites to stiff peaks then add to the mascarpone mixture.
Grate the zest of the 2 lemons into the cheese mixture
Stir well.
Lemon curd mixture
Either use home made lemon curd or a shop bought jar.
Just before putting your desert together, put 350g of the lemon curd into a saucepan and heat gently until it has become slightly liquid (this will make it easier to use).
Putting your desert together:
Have your deep serving dish approx 30x10cm ready.
Dip each biscuit into the syrup mixture and line your dish with them – ensuring there are no gaps. Wait a minute for the biscuits to absorb the liquid then add a little more if not all coated.
(not too much or it will be too soggy)
Spoon 1/2 of the cheese mixture over the coated biscuits.
Ensure it goes to the edge of the dish to seal the 1st layer.
Gently pour a thin layer of lemon curd over the cheese mixture.
Dip the remaining biscuits you require into the syrup mixture and place on top of the lemon curd.
Add the remaining ½ of the cheese mixture, covering and sealing the layer.
Then top this with the remaining lemon curd, covering and sealing the layer.
Place your limoncello tiramisu in the fridge for at least 4 hours – even better if left over night.
Just before serving, you may want to add some lemon slices for decoration.  
To serve:
Place on the table and scoop into dishes and serve!
An incredibly refreshing desert!
Buon appetito!
Top tip:
This can be made up to 2 days in advance
It can also be made in individual glasses
Replace the limoncello with lemon juice if you prefer an alcohol free version.
Serve with a bottle of our fabulous Terre Di San Vito Apeneste

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