Boozy, creamy and incredibly delicious – spoon your way through this Limoncello Tiramisu recipe!
If you thought that dessert time couldn’t get any better, Melbourne-based brand, Tommy’s Booze, has shared exclusively with Hunter and Bligh a delicious Limoncello Tiramisu recipe using none other than their cherished Italian-style lemon liqueur.
Designed to be celebrated, this irresistible recipe that serves as the perfect culinary twist for the upcoming spring and summer entertaining season, was designed to pay homage to traditional Italian desserts infused with the unique Italian liqueur that Tommy’s Booze is.
Soft, sweet, delicious and similar to a lemon meringue, spoon your way through this Limoncello Tiramisu recipe for your next soiree!
Duration: 30 minutes | Difficulty: Easy | Servings: 12
For the filling:
2 cups mascarpone cheese (16 ounce container)
¼ cup lemon curd
¼ cup limoncello
1 lemon, zested and juiced
2 cups heavy whipping cream
⅓ cup powdered sugar
For the soak:
¾ cup sugar
3 lemons, zested and juiced
⅓ cup limoncello
2 packs ladyfinger biscuits (about 40 biscuits total)
1. In a large bowl using a handheld mixer, cream together the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice and zest of one lemon. Set aside.
2. In a separate bowl using a handheld mixer, cream together the heavy whipping cream and powdered sugar until mixture thickens into peaks. Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture. Set aside.
3. To make the soak, in a small saucepan, bring the sugar, the juice and zest of three lemons to a boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat let it cool down. Stir in the ⅓ cup of limoncello.
4. Next, soak the lady finger biscuits (without getting them too soft) in the limoncello soak. Layer in a tray or large bowl.
5. Cover the first layer of soaked ladyfinger biscuits with cream and then repeat two to three times.
6. Let it rest in the fridge to set for minimum 3-4 hours. Serve and enjoy!