Limoncello Tiramisu
January 28, 2018
One of my daughter Grace's favorite desserts is Tiramisu. I wanted to try something new. I made this Limoncello Tiramisu - actually that is a lie. My husband made it. I bought the ingredients and he threw it together. The hardest part about making Tiramisu is finding the @&%#$! ladyfingers! It's super lemony and delicious.
- Prep: 6 hrs
- Yields: 10 Servings
Directions
1In a small pan, heat the limoncello, water, sugar and lemon juice to a boil over medium-high heat, then reduce the heat to low and cook, stirring often, until the sugar has completely dissolved.
2Set the syrup aside to cool to room temperature.
3In one bowl beat the cream with an electric mixer on high until soft peaks form.
4Begin to add ½ cup of the sugar until blended.
5In a separate bowl, beat the mascarpone with ¾ of the jar of lemon curd until smooth, reserving the rest of the curd for the garnish.
6Fold the cream mixture into the mascarpone mixture until blended.
7Pour the syrup into a shallow bowl, and quickly dip each of the cookies into the mixture and lay them side by side in a 13 x 9-inch casserole dish.
8If necessary, cut the cookies to fill in any spaces.
9Once you have one layer of cookies completed, spoon over half the mascarpone mixture.
10Make another layer of dipped savoiardi cookies on top of the mascarpone cream layer, then finish by topping this layer with the rest of the cream mixture.
11Use a knife to smooth the top of the cream, and garnish with the toasted almonds.
12Mix the remaining lemon curd with a spoon, then drizzle it across the top of the tiramisu.
13Refrigerate for at least 6 hours, or overnight.
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