Just another different Tiramisu recipe.

Where’s the coffee gone? I haven’t forgotten it, I swear. I’ve just decided to cheer myself up with another very popular Italian product, instead. Limoncello. Here citrus notes replace the caffeine kick of one of my favorite baverages. Why so? I had to share a cake/dessert with someone who doesn’t like coffee (oh yeah, this kind of person exists). Sure, I could have prepared any other dessert but Tiramisu is always my first option when I need to be sure to get a palatable dessert.

Since I have a bad relationship with the oven (meaning I systematically burn everything that goes inside), I welcome every recipe requiring no baking skills at all. Not even the “Baking for dummies” guide would help. I am too rebel to follow a recipe to the letter. That means sometimes my cakes turn out good, some (many) other times don’t. Absolutely don’t.

Tiramisu is a different story. It ALWAYS tastes delicious (and I don’t need to put in the oven 🙂 ). It’s what I call a comfort dessert.

A delicious bottle of a different type of Limoncello (Limoncino, made with grappa), has been gleaming yellow and mighty in my fridge for a few days. Strange and surprisingly enough, although it’s made with real Sicilian lemons, this elegant bottle didn’t arrive from Italy but from Denmark. Brought over by my dearest bloggers, Milana and Gordana. The combination limoncino/tiramisu was a natural consequence (I like to think)!

p.s. It’s summer in London. It’s uplifting (but how many hours will it last, I wonder). What’s your weather like?

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Limoncello Tiramisu

Ingredients

  • 300 gr mascarpone cheese
  • 4 eggs
  • 5 teaspoon caster sugar
  • 1 package of Savoiardi ladyfinger Italian biscuit depending on the size of your baking dish, about 20-25 ladyfingers
  • juice of two lemons
  • half cup Limoncello
  • 1 tbsp lemon zest

Instructions

  • Beat the eggs with 3 tablespoon of sugar, add a tablespoon of Limoncello and lemon zest. Add mascarpone to this mixture and stir well to get a creamy and smooth consistency. Beat the whites with a whisk until stiff and add them to the egg mixture.
  • In a small saucepan, dissolve 2 tbsp of sugar in the fresh lemon juice, then add the remaining Limoncello and half cup of water. Dip each ladyfinger into this liquid mixture and let it quickly soak up some of the liquid (a few seconds).
  • Place in the bottom of your baking dish. Cover it with the ladyfingers in a single layer. Spread half of the lemon cream mixture on top of them. Repeat with the remaining Savoiardi and cream mixture.
  • Keep in the fridge for at least 2 hours before serving.

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12 Comments

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  1. Another question, is the quantity of sugar used in your recipe 5 teaspoons (as noted in the list of ingredients) or 5 tablespoons as noted in the Instructions? Can’t wait to make this and hear the raves!

  2. Your recipe doesn’t mention the pan size. I need to make this delicious looking tiramisu for a large group and would like to know the proportions.

  3. It looks a.maz.ing!!!
    I have a technical question however… The pics show sugar being mixed in with the eggs, yet the recipe doesn’t mention that in the steps. Is there something I’m not understanding?

  4. I have never seen this before but it looks delicious. I love everything with lemon and can almost taste this tiramisu just by looking at your beautiful pictures! 🙂