Lemon Tiramisu

Heather

Jul 8, 2024

This delicious lemony no-bake Italian dessert is zhuzhed-up with homemade limoncello liqueur. Of course, you can always use store-bought if you want.

Prep Time: 30 min

Put the 4 egg yolks and the sugar in a medium double boiler (or use a medium stainless steel bowl over a pot of simmering water). Whisk continuously until sugar is dissolved and the mixture reaches 154F - 158F with a candy thermometer. Scoop it into the bowl of your stand mixer. Allow to cool.
Add 400g mascarpone cheese to the cooled egg yolk and sugar mixture, and beat until smooth.
Into the bowl goes the zest of 2 lemons, 3 - 4 tbsp fresh lemon juice and 1 tsp vanilla. Beat again until smooth. Remove to a separate bowl and clean the stand mixer bowl.
Beat the heavy cream until stiff peaks form. Now gently fold 1/3 of the mascarpone mixture into the whipped cream. Then fold in the remaining cheese mixture.
In a shallow bowl, combine 1/4 cup limoncello with 2 tbsp fresh lemon juice and 1/3 cup water.
Dip each ladyfinger biscuit into the limoncello mixture and then place in the bottom of the baking dish. Do not soak it, just dip! Repeat with approx. half the cookies until the bottom of the pan is covered.
Spread half the cheese mixture evenly over the cookies. Cover with the remaining ladyfingers, each dipped in the limoncello. Spread the last half of the cheese over the top.
Cover and chill at least 6 hours or over night. Grate lemon zest on the top, slice and serve.

If you have some dried lavender, sprinkle that on top as well - it's goes beautifully with the lemon.
Erin made a lemon-lime version of this by replacing all the lemon juice with lime juice.

This amazing recipe was adapted from The Cooking Foodie on YouTube.