Description
This Limoncello Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of Ladyfinger biscuits soaked in a vibrant limoncello and lemon juice mixture, combined with a creamy mascarpone, lemon curd, and instant vanilla pudding filling. Perfect for a summer dessert, it offers a bright lemon flavor balanced with the rich creaminess of mascarpone and a hint of vanilla.
Ingredients
For the Ladyfinger Layers
- 1 box of Ladyfinger biscuits (about 32 ladyfingers)
- 1 1/2 cups Limoncello (for soaking; can substitute half with lemonade for less alcohol)
- Juice of 1 lemon (about 2 oz, to mix with Limoncello)
For the Cream Mixture
- 5.1 oz packet of Instant Vanilla Pudding Mix
- 3 cups milk
- 1 1/2 to 3 cups lemon curd (to taste)
- 2 lbs mascarpone cheese (room temperature)
- 1 cup powdered sugar
- Juice of 1 lemon
For Final Topping
- 1 1/2 cups lemon curd (for spreading on top)
Instructions
- Make the pudding: In a bowl, mix the instant vanilla pudding mix with 3 cups of milk. Whisk or stir continuously until the pudding thickens and becomes creamy, about 5 minutes.
- Add lemon curd to pudding: Stir in 1 1/2 to 3 cups of lemon curd into the pudding mixture depending on how strong you want the lemon flavor. Mix well to combine.
- Beat mascarpone mixture: In a large bowl, use an electric mixer to beat the 2 lbs of mascarpone cheese and 1 cup powdered sugar until creamy and fully combined. Add the juice of 1 lemon and mix again, scraping the bowl's sides and bottom to ensure everything is incorporated.
- Combine pudding with mascarpone: Gently fold the lemon pudding mixture into the mascarpone mixture using a rubber spatula until fully combined and smooth.
- Prepare soaking liquid and dip ladyfingers: In a shallow bowl, combine 1 1/2 cups of limoncello and the juice of 1 lemon (about 2 oz). Quickly dip each ladyfinger into this limoncello mixture, ensuring they absorb some liquid but do not become soggy.
- Assemble the tiramisu layers: Arrange a layer of soaked ladyfingers at the bottom of a 9x9 inch baking dish. Spread half of the cream mixture evenly over the ladyfingers. Repeat with another layer of soaked ladyfingers and top with the remaining cream mixture.
- Top with lemon curd and chill: Evenly spread 1 1/2 cups of lemon curd over the top layer of cream. Cover and refrigerate the tiramisu for at least 6 hours or preferably overnight to allow the flavors to meld and the dessert to set properly.
- Serve: After chilling, slice and serve the Limoncello Tiramisu cold. Enjoy the refreshing lemon flavor combined with the creamy texture and delicate ladyfinger layers.
Notes
- For a less alcoholic version, substitute half or all of the limoncello with lemonade or lemon juice.
- Make sure the mascarpone is at room temperature before beating to achieve a smooth cream mixture.
- Do not soak the ladyfingers too long in the limoncello mixture to prevent sogginess.
- This dessert tastes best after chilling overnight, allowing the flavors to meld properly.
- Use fresh lemon curd for the best vibrant citrus flavor.
