Limoncello Tiramisu

Limoncello Tiramisu


2 containers (8 ounces each) of mascarpone cheese

6 egg yolks

¾ cup of sugar

⅔ of milk

1 ¼ cup of heavy whipping cream

1 tsp of vanilla extract

¼ cup of fresh squeezed lemon juice

½ cup of limoncello ( I used @antichisaporidamalfi) 

1 package of lady fingers

1 10 oz jar of lemon curd

Lemon slices for garnish


Stir together the mascarpone cheese and let stand at room temperature  for 20 minutes.  Whisk egg yolks, sugar and milk in a double broiler until it becomes thick.  Remove from heat and let cool completely.   When cool, whisk in the mascarpone cheese until smooth.  Whip the heavy cream adding the vanilla extract until soft peaks form.   Combine the lemon juice and the limoncello.  Dip the lady fingers one by one in the lemon mixture.  Do it quick as to not make the lady fingers fall apart.  Place at the bottom of a 11×7 baking dish.  Top with half of the mascarpone mixture, then half of the lemon curd and then half of the whipped cream. Repeat the layers and refrigerate covered for 6 hours or overnight. Top with sliced lemons.

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