Lemoncello Tiramisu

Lemoncello Tiramisu

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  • Prep Time


  • Total Time


  • Servings



  • 5

    large eggs, separated

  • 1

    cup sugar

  • cups limoncello liqueur

  • ¾

    cup lemon juice

  • 1

    cup water

  • 2

    cups mascarpone cheese, at room temperature

  • 2

    tablespoons grated lemon rind

  • 24

    - ladyfinger biscuits


Pour just enough water in a double boiler so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Place yolk in the large bowl of the double boiler. Beat the egg yolks with ¼ cup sugar (reserve remaining sugar) and ½ cup limoncello until well blended. Set over the simmering water and whisk constantly for about 5 minutes. When the zabaglione is thickened enough to form a ribbon on the surface, remove bowl from heat and let cool. Place remaining 1 cup limoncello, lemon juice, 1 cup water and ½ cup of remaining sugar in a saucepan over medium – high heat. Bring to a boil, stirring to dissolve sugar. Boil about 5 minutes or until slightly syrupy. Cool completely. Place mascarpone in a large bowl and stir to soften. Add grated lemon rind and beat until light and creamy. Whip together egg whites and remaining ¼ cup sugar in a stainless-steel bowl until it holds firm peaks. Scrape about a third of cooled zabaglione into mascarpone and fold it in with a large rubber spatula. Fold in remaining zabaglione in 2 or 3 batches. Fold in the whipped egg whites in several batches until light and evenly blended. Pour syrup into a shallow pan. Roll half the ladyfingers in the syrup and place in the base of a rectangular casserole dish. Scoop half the limoncello-mascarpone cream onto the ladyfingers and smooth to fill the pan and cover them. Dip and arrange the second layer of ladyfingers in the pan, then cover completely with remaining cream. Smooth the top and refrigerate before serving.


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