Tiramisù with Lemon and Limoncello
A Refreshing Twist on the Classic Italian Dessert
Ingredients
- 12 Savoiardo Vicenzovo Ladyfingers
- 10 tsp Limoncello
- ½ cup water
- 2 eggs
- ½ cup sugar
- ½ cup mascarpone
- 2 organic lemons (zest & juice)
- Fresh mint (to garnish)
Preparation
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1Prepare the syrup. Grate the lemon zest and squeeze the juice. In a saucepan, combine juice, water, and half the sugar. Heat gently until dissolved, then remove from heat, stir in the limoncello, and let cool.
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2Make the cream. Separate the eggs. Beat yolks with remaining sugar until pale and fluffy. Mix in mascarpone and lemon zest. Beat egg whites to stiff peaks, then gently fold into the mascarpone mixture. Transfer to a piping bag with a 2 cm round nozzle.
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3Assemble. Quickly dip 4 Vicenzovo ladyfingers into the limoncello syrup. Break into pieces and layer in 4 serving glasses. Pipe a layer of lemon cream on top. Repeat twice more for 3 alternating layers.
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4Chill & garnish. Refrigerate for at least 2 hours. Before serving, garnish with fresh mint and lemon zest or slices.
Tips
- Use only organic lemons to ensure safe zesting.
- For a non-alcoholic version, replace limoncello with lemon syrup or lemonade concentrate.
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Used in this recipe: Vicenzovo Ladyfinger Biscuits 200g — Perfect for Tiramisù & Desserts
