Best made the day before serving. This lemon tiramisu falls somewhere between that classic Italiandessert and a lemon cheesecake. Rich, creamy and tangy, it tastes amazing andthis no-bake dessert is so easy to make.
½cupLimoncello (lemon liqueur or notes 6&7)(125ml)
1cuplemon curd
For best results, always weigh ingredients where a weight is provided
Equipment
hand mixer / electric beater
mixing bowls
9 inch square baking tin
Instructions
In a medium bowl, beat the cream with an electric beater to soft peak stage.
In a separate bowl, beat the mascarpone, sugar and vanilla, until starting to thicken up and it also reaches soft peak stage.
Mix in the lemon zest with a spatula.
Fold ⅓ of the whipped cream into the mascarpone mixture gently so as not to knock out the air and repeat two more times until all incorporated.
Quickly dip each biscuit into the liqueur (don’t soak) and lay them side by side in a 9 inch square tin – roughly 14 in the first layer – press down lightly to make them all level and trim some if you need to.
Top the cookies with half the mascarpone cream mixture, spreading it over evenly with an offset spatula.
Spread ½ the lemon curd over the cream
Add another layer of savoiardi biscuits, then spread the remaining curd over the top.
Pipe or spread the remaining mascarpone mixture over the top of the curd.
Refrigerate 6 hours or overnight before serving. If you want nice neat slices, place in the freezer for 45-60 minutes before slicing. Make sure it's not firm inside when you serve though as this should be a nice soft set dessert.
Right before serving, add some lemon slice quarters or zest to garnish.
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Notes
The number of Savoiardi’s you’ll need will depend on their size. I use ones that are just over an inch wide and I fit two layers of 14 into a 9 inch tin. In the video I use an 8 inch tin and I need to trim them to fit.
Savoiardis are an sweet, dry Italian biscuit about 1 inch wide by 4 long with a crusty sugar coating on one side. You’ll find them often in the biscuit / cookie aisle on the top shelf or in the international section.
If you can’t find Savoiardi, use a sponge cake, cut into fingers and dried, uncovered overnight on a wire rack.
For a non-alcoholic version or if you can't find limoncello, use a simple lemon syrup. Just combine ⅓ cup lemon juice, ⅓ cup water and ¼ cup of sugar in a small saucepan. Heat over low heat stirring until the sugar has dissolved.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.