Can I make limoncello tiramisu without alcohol?

Yes! Replace the limoncello with a mix of lemon juice, sugar, and lemon extract. Use about ½ cup lemon juice, 2 tablespoons sugar, and 1 teaspoon lemon extract. It won't taste exactly the same, but it'll still be really good.

What if I can't find mascarpone?

You can make a substitute by mixing 8 oz room temperature cream cheese with ⅓ cup heavy cream and 2 tablespoons sour cream. Beat until smooth. It's not exactly the same, but it works in a pinch.

How do I know if my mascarpone has gone bad?

Good mascarpone should smell fresh and slightly sweet. If it smells sour, looks watery, or has any mold, throw it out. Always check the expiration date before using.

Can I use regular cookies instead of ladyfingers?

Ladyfingers work best because they're made to soak up liquid without falling apart. You could use graham crackers or pound cake cut into strips if you have to, but the texture will be different.

Why is my tiramisu runny?

This usually means your cream wasn't whipped enough, your mascarpone was too warm, or you didn't let it set long enough. Make sure to chill for at least 6 hours, preferably overnight.

Perfect Limoncello Tiramisu in 5 Secret Steps

Description

A bright, citrusy twist on classic Italian tiramisu featuring creamy mascarpone layers infused with limoncello and fresh lemon flavors.

Ingredients

32 oz mascarpone cheese, room temperature

1 cup heavy whipping cream

¾ cup limoncello liqueur

30-36 ladyfinger cookies

6 large egg yolks

¾ cup granulated sugar

Zest of 4 large lemons

½ cup fresh lemon juice

1 tsp vanilla extract

Pinch of sea salt

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Instructions

Whisk egg yolks with sugar until pale and ribbony (5 minutes)
Add limoncello and lemon juice, cook over simmering water until thickened
Cool sabayon completely while preparing other components
Whip cream to soft peaks, fold into room temperature mascarpone
Gently combine sabayon with mascarpone mixture
Dip ladyfingers quickly in limoncello mixture, layer in dish
Alternate cream and cookie layers, ending with cream
Refrigerate 6+ hours, garnish with lemon zest before serving

Notes

All dairy ingredients must be at room temperature
Chill for minimum 6 hours before serving
Can be made 24 hours ahead for best flavor
Use quality limoncello for best results

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Mediterranean Dessert Recipes
Method: Stovetop
Cuisine: Italian/Mediterranean

Nutrition

Serving Size: 1 piece (1/12 of recipe)
Calories: 385 kcal
Sugar: 28 g
Sodium: 95 mg
Fat: 26 g
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 165 mg