Brighten up dessert with our light, vibrant limoncello tiramisu. Its filling is made with limoncello-spiked lemon curd, mascarpone cheese and whipping cream.
Instructions
1
Make the limoncello syrup
2
In a small saucepan, bring the sugar and water to a boil. Cook and stir the mixture until the sugar is dissolved. Remove the saucepan from the heat, stir in the limoncello and set it aside.
3
Make the lemon curd
4
In another saucepan, combine the sugar and cornstarch. Stir in the water until smooth. Bring the mixture to a boil and cook and stir until it has thickened, about one minute. Remove the saucepan from the heat. Stir a small amount of the hot mixture into the egg yolks, then return everything to the pan, stirring constantly. Bring the mixture to a gentle boil, then cook and stir for two minutes longer. Remove the egg mixture from the heat, then stir in the butter. Gently stir in the lemon juice and zest. Cool this lemon curd to room temperature without stirring.
5
Make the mascarpone filling
6
In a large bowl, beat the whipping cream until it begins to thicken. Add the sugar and continue beating until stiff peaks form. Fold the whipped cream and mascarpone cheese into the cooled lemon curd.
7
Assemble the tiramisu
8
Arrange a third of the ladyfingers on the bottom of a 9-inch springform pan. Drizzle with a third of the limoncello syrup. Spread a third of the filling over top. Repeat the layers twice.
9
Chill overnight
10
Cover and refrigerate the lemon tiramisu overnight.
11
Remove from the pan
12
Carefully run a knife around the edge of the pan to loosen the tiramisu. Remove the side of the springform pan. Sprinkle the lemon tiramisu with crumbled cookies and candied lemon peel before serving, if desired.
