Limoncello Tiramisu
Description
Tiramisu is a classic Italian dessert that's loved world wide. This is a different take on that loved dessert made with ladyfingers soaked in a limoncello syrup and topped with clouds of lemon whipped mascarpone cream.
Ingredients
Limoncello Syrup:
1 1/4 c. water
1/3 c. granulated sugar
1 c. limoncello
3 T. freshly squeezed lemon juice
Tiramisu:
48 crisp ladyfinger cookies (about two 7 oz. packages)
24 oz. mascarpone cheese chilled
15 oz. prepared lemon curd
1/3 c. limoncello
4 T. freshly squeezed lemon juice
2 c. heavy whipping cream
1/3 c. granulated sugar
Optional Topping:
1 c. heavy whipping cream
2-3 T. powdered sugar
zest of 1 lemon (from 1 of the juiced lemons- zest it first)
Directions
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Limoncello Syrup:
In a small saucepan, combine water and sugar: stir over medium-high heat until sugar is dissolved. Remove from the heat; stir in limoncello and lemon juice. Pour the syrup into a shallow bowl; set aside to cool slightly.
Tiramisu:
In a large bowl or the bowl of a stand mixer, mix mascarpone cheese on medium-low speed until loosened up, about 30 seconds.
Add the lemon curd; mix until combined. Add the limoncello and the lemon juice; mix until combined, being careful not to over-beat the mascarpone. Set aside.
In a separate large bowl or bowl of a stand mixer, beat heavy whipping cream and sugar until stiff peaks form.
Stir about one third of the whipped cream into the mascarpone mixture. Carefully fold in the remaining whipped cream until combined.
Dip 1 ladyfinger at a time into the syrup on one side for about 2 seconds and then the other side for about 2 seconds. Don't overly saturate the ladyfingers or the tiramisu will become too soggy. The cookie should still have a slight crispness to it after dipping.
Arrange each ladyfinger in a 9 x 13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed.
Spread half of the mascarpone cream over the first layer of ladyfingers, smoothing the top. Dip the remaining ladyfingers, one at a time, and arrange them in the same way over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers, smoothing the top.
Cover the dish with plastic wrap or foil. Refrigerate overnight.
Top with additional whipped cream just before serving, if desired.
Optional Topping:
Beat the heavy cream and 2-3 T. powdered sugar in a large bowl until stiff peaks form. Place the whipped cream into a ziplock bag; snip off one corner or put into a pastry bag fitted with a round tip. Pipe dollops of whipped cream in rows over the tiramisu. Sprinkle with lemon zest.