Ingredients
Method
Make the syrup:
- Heat water and sugar in a small saucepan. Simmer 5–7 minutes until the sugar dissolves. Remove from heat. Stir in limoncello and lemon juice. Let it cool completely.
Prepare the mascarpone mixture:
- In a chilled bowl, loosen the cold mascarpone on low speed for 1–2 minutes until smooth. Add lemon curd, limoncello, and lemon juice. Mix just until combined.
Whip the cream:
- In a separate clean bowl, whip the heavy cream with sugar until it reaches stiff peaks.
Fold the mixtures together:
- Gently fold the whipped cream into the mascarpone mixture. Fold slowly so you don’t deflate the cream.
Dip the ladyfingers:
- Pour the cooled syrup into a shallow dish. Dip each ladyfinger 2–3 seconds per side. They should be moist outside but still firm in the center.
Assemble the tiramisu:
- Place one layer of dipped ladyfingers in a 9×13 dish. Spread half the cream over them. Repeat with the second layer of dipped ladyfingers and the remaining cream. Smooth the top.
Chill:
- Cover and refrigerate at least 4–6 hours, ideally overnight. This helps the dessert set and slice neatly.
Finish & serve:
- Before serving, sprinkle fresh lemon zest on top. Add white chocolate shavings if you like. Slice with a warm knife for clean layers.
Notes
- Keep mascarpone cold—warm mascarpone splits easily.
- Don’t soak the ladyfingers too long or the tiramisu will turn mushy.
- If you prefer less alcohol, simmer the limoncello in the syrup for a few minutes before cooling, or omit the liqueur from the cream.
- Overnight chilling gives the best flavor and cleanest slices.
- This dessert freezes well for up to one month; thaw overnight in the fridge.