Best 7 Limoncello Tiramisù Recipes

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Indulge in a delightful culinary journey with our Limoncello Tiramisu, a unique fusion of classic Italian flavors and the refreshing essence of lemons. This exquisite dessert combines the richness of mascarpone cheese, the delicate taste of ladyfingers soaked in Limoncello liqueur, and the vibrant zest of lemons. Discover the secrets behind this captivating treat as we reveal two delectable recipes: a traditional Limoncello Tiramisu and a tantalizing Limoncello Tiramisu with Raspberries. Embark on a flavor adventure that will leave you craving more.

Let's cook with our recipes!

LIMONCELLO TIRAMISù



Limoncello Tiramisù image

Provided by Lidia Matticchio Bastianich

Categories     Cookies     Liqueur     Mixer     Egg     Dessert     Lemon     Fall     Family Reunion     Simmer     Boil     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes a 12-or 13-inch tiramisù

Number Of Ingredients 7

5 large eggs
5 or 6 lemons
1 cup sugar
1 1/2 cups limoncello liqueur
1 cup water
1 pound (2 cups) mascarpone, at room temperature
40 ladyfingers (preferably imported Italian savoiardi), or more as needed

Steps:

  • Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
  • Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
  • To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and ± cup of the limoncello until well blended.
  • Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
  • Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan.
  • Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
  • In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks. When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
  • Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
  • Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream. Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and lift each out of the pan onto dessert plates.

LEMONY LIMONCELLO TIRAMISU



Lemony Limoncello Tiramisu image

This limoncello tiramisu is a delightful citrus twist on a classic Italian dessert. It's always a favorite at holiday meals or summer gatherings! —Deena Resnick, Oregon City, Oregon

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 11

2 cartons (8 ounces each) mascarpone cheese
6 large egg yolks
3/4 cup sugar
2/3 cup 2% milk
1-1/4 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/4 cup lemon juice
1/2 cup limoncello
1 package (7 ounces) crisp ladyfinger cookies
1 jar (10 ounces) lemon curd
Candied lemon slices, optional

Steps:

  • Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk egg yolks, sugar and milk in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; cool completely. Whisk in mascarpone cheese until almost smooth. Whip heavy cream and vanilla until soft peaks form., Combine lemon juice and limoncello. Briefly dip 24 ladyfingers into lemon mixture and place in the bottom of an 11x7-in. baking dish. Top with half the mascarpone mixture, half the lemon curd and half the whipped cream. Repeat layers. Refrigerate, covered, 6 hours or overnight. To serve, garnish with candied lemon slices as desired.

Nutrition Facts : Calories 509 calories, Fat 31g fat (17g saturated fat), Cholesterol 204mg cholesterol, Sodium 80mg sodium, Carbohydrate 47g carbohydrate (40g sugars, Fiber 0 fiber), Protein 7g protein.

LIMONCELLO TIRAMISU



Limoncello Tiramisu image

We love everything about this wonderful dessert-from the light lemon flavor and creamy Mascarpone to the crunchy, crushed macaroon on top. We think you'll enjoy it too.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 18

1/2 cup sugar
1/4 cup water
2 tablespoons limoncello
LEMON CURD:
1-1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 large egg yolks, lightly beaten
3 tablespoons butter, cubed
1/2 cup lemon juice
2 teaspoons grated lemon zest
CREAM FILLING:
1-1/2 cups heavy whipping cream
3/4 cup sugar
1 carton (8 ounces) Mascarpone cheese
ASSEMBLY:
3 packages (3 ounces each) ladyfingers, split
4 macaroon cookies, crumbled

Steps:

  • In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Stir in limoncello; set aside., For lemon curd, in another saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Cool to room temperature without stirring., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold cheese and whipped cream into lemon curd., Arrange a third of the ladyfingers on the bottom of a 9-in. springform pan. Drizzle with a third of the syrup; spread with a third of the filling. Repeat layers twice. Cover and refrigerate overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Sprinkle with cookies.

Nutrition Facts : Calories 396 calories, Fat 20g fat (11g saturated fat), Cholesterol 128mg cholesterol, Sodium 57mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.

LIMONCELLO GINGER TIRAMISU



Limoncello Ginger Tiramisu image

When I go to an Italian restaurant, I usually order tiramisu for dessert if it's on the menu. I love it as a summer dessert since it's so light. I got to thinking, why not play around with the traditional recipe and do something a little different? I used limoncello, in keeping with the Italian vibe, and added a little ginger for some zing. It's so light and refreshing, a perfect end to a summer meal on a hot night. I like making this when I serve grilled chicken Parmesan. The best part is that you can make it completely in advance.

Provided by Katie Lee Biegel

Categories     dessert

Time 5h15m

Yield 8 servings

Number Of Ingredients 7

1/2 cup sugar
1 (6-inch) piece of ginger, finely chopped
8 ounces mascarpone cheese, at room temperature
1 (10-ounce) jar lemon curd
1 cup heavy cream, whipped to medium peaks
1/3 cup limoncello (Italian lemon liqueur)
1 (7-ounce) package crisp ladyfingers (Savoiardi, 24 total)

Steps:

  • In a small saucepan, bring 1/2 cup water, sugar, and ginger to a boil, 2 to 3 minutes. Remove from the heat and let stand until completely cool.
  • Put the mascarpone in a large bowl and fold it a few times with a large rubber spatula to loosen it. Stir the lemon curd and add it to the mascarpone. Using the spatula, gently fold the curd into the mascarpone until just combined and no streaks of white remain. Add a third of the whipped cream and fold lightly to combine; add the remaining whipped cream and fold gently, turning the bowl, until the mixture is homogeneous and no streaks of white remain.
  • Strain the syrup through a fine-mesh sieve into a shallow dish, pressing on the ginger to remove as much liquid as possible. Add the limoncello to the syrup and stir to combine.
  • Briefly dipping both sides of half of the ladyfingers into the ginger-limoncello mixture (to moisten the cookies but not soak them), line the bottom of an 8-inch (20-cm) square baking dish or cake pan with 6 ladyfingers in 2 rows, trimming the edges to fit if necessary. (Place the trimmings in a small bowl and steal a spoonful of the filling to dollop over them and enjoy as a private little cook's treat.)
  • Pour half of the lemon cream mixture into the pan, and with a small offset spatula, spread the filling evenly over the ladyfingers. Repeat with the remaining ladyfingers, trimming them exactly like the first layer; you may need to flip them over in the syrup in order to dip both sides once the syrup begins to run out. Spread the remaining cream over the top. Lightly cover the dish with plastic wrap and refrigerate for at least 4 hours and preferably overnight.
  • To serve, slice with a warm dry knife.

LIMONCELLO TIRAMISU



Limoncello Tiramisu image

Mickey at Mickey's in Hamden serves this Tiramisu & one with espresso. Both are very popular. Am posting this as a request. It has a chill time of at least 6 hours, I think overnight might even be better.

Provided by Manami

Categories     Dessert

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 ounces water
4 ounces limoncello
4 ounces fresh squeezed lemon juice (grind remaining zest from lemons)
8 ounces sugar
3 large eggs, separated
4 tablespoons sugar
1 teaspoon sugar
1 lb mascarpone cheese
4 ounces limoncello
2 lemons, zest of
candied citron peel (can buy at any dried food section at supermarket) (optional)
18 crisp italian ladyfingers (as many as needed)

Steps:

  • MAKE THE SYRUP:
  • Combine all ingredients in a pot and bring to a boil and reduce heat to a low simmer for about 10 minutes.
  • Remove from flame and allow to cool down.
  • PREPARE & ASSEMBLE TIRAMISU:.
  • Beat together yolks and 4 tbls of sugar, limoncello in a large bowl over a bain marie (pot of boiling water) to make a zabaglione until thick and foamy, about 4 minutes.
  • Be careful not to overheat - will cook eggs.
  • Let it cool off and then fold in mascarpone cheese, lemon zest and candied citron to a smooth, creamy texture.
  • In a clean separate bowl using an electric mixer, beat whites while adding remaining 1 tsp sugar slowly.
  • Beat whites to a stiff peak.
  • Then fold in egg whites with the mascarpone mixture.
  • Do not over mix.
  • Just until combined.
  • Soak ladyfingers in limoncello syrup mixture, soaking it about 2-4 seconds, (depending on what type you have. Do not over soak) and transfer to an 8-inch glass baking dish (2-quart capacity).
  • Repeat until one full layer of ladyfingers are arranged in bottom of dish, trimming as needed to fit snugly.
  • Spread a quarter of an inch of mascarpone mixture evenly over ladyfingers.
  • Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
  • Chill tiramisu, covered.

Nutrition Facts : Calories 341.9, Fat 5.4, SaturatedFat 1.8, Cholesterol 165.9, Sodium 85.2, Carbohydrate 68.1, Fiber 0.4, Sugar 55.8, Protein 6.7

LIMONCELLO TIRA MI SU (TIRAMISU)



Limoncello Tira Mi Su (Tiramisu) image

Love Limoncello and from Lidia's Italy cooking show comes a recipe I am determined to make. Found the recipe on her site. Times are a guess since I haven't yet attempted it. No less than 2 hour refrigeration, overnight is best.

Provided by Julie Bs Hive

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 9

3/4 cup pasteurized egg yolk
1 1/2 cups pasteurized egg whites
1 cup sugar
3 lemons, zest of
1 1/2 teaspoons lemon extract
35 ladyfingers
2 lbs mascarpone cheese
4 cups limoncello
2 cups simple syrup

Steps:

  • Whip whites and ½ cup sugar until stiff peaks form. Mix yolks with remaining sugar, add mascarpone cheese, lemon oil and lemon zest. Mix well making sure that there are no lumps. Fold in whites.
  • Combine the four cups of Limoncello liquor with the 2 cups of simple syrup (this will be used to moisten the lady fingers).
  • After dipping the lady fingers in the mixture form one layer of lady fingers at bottom spread a layer of the lemon mascarpone on top repeat once. Reserve leftover Limoncello mixture.
  • You should let the tira mi su set for at least 2 hours before serving, overnight is ideal.
  • CANDIED LEMON CHIPS:.
  • Slice lemon into very thin slices dip into 3 cups simple syrup lay flat on silk pad lined sheet tray and bake at 200°F until crisp, about 2 hours (used for garnish).
  • CANDIED KUMQUATS:.
  • Cut kumquats in half and remove pits.
  • Place in pot with 3 cups simple syrup (enough to cover kumquats) and let simmer slowly, cook the kumquats until they become translucent (used for garnish).
  • Take left over Limoncello and simple syrup mixture and add 1 teaspoons of cornstarch for a sauce to garnish the plate.
  • .

Nutrition Facts : Calories 247.6, Fat 7, SaturatedFat 2.6, Cholesterol 304.5, Sodium 104.9, Carbohydrate 36.6, Fiber 0.3, Sugar 25.1, Protein 9.1

LIMONCELLO TIRAMISU



Limoncello Tiramisu image

Make and share this Limoncello Tiramisu recipe from Food.com.

Provided by kelsharitt

Categories     Dessert

Time 7h

Yield 1 cake, 15 serving(s)

Number Of Ingredients 7

5 large eggs
5 -6 lemons
1 cup sugar
1 1/2 cups limoncello
1 cup water
1 lb mascarpone, at room temperature (2 cups)
1 (10 -12 ounce) prepared round angel food cake (frozen for easier slicing)

Steps:

  • Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
  • Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
  • Zabaglione: Heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the Limóncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
  • Syrup: Meanwhile, pour the remaining cup of Limóncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
  • Mascarpone: In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.
  • When the Zabaglione is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the Limóncello-mascarpone cream is light and evenly blended.
  • Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
  • Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
  • Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and life each out of the pan and onto dessert plates.

Tips:

  • Use high-quality ingredients: Fresh lemons, mascarpone cheese, and coffee are essential for a delicious tiramisu. Choose organic and locally sourced ingredients whenever possible.
  • Make sure the mascarpone cheese is cold before using it: This will help it whip up more easily and create a smooth, creamy filling.
  • Don't over-beat the egg yolks and sugar: Just beat them until they are light and fluffy, otherwise the tiramisu will be too dense.
  • Use a strong coffee for the ladyfingers: This will help to balance out the sweetness of the dessert.
  • Let the tiramisu chill for at least 4 hours before serving: This will allow the flavors to meld and the dessert to firm up.

Conclusion:

Limoncello tiramisu is a delicious and refreshing dessert that is perfect for any occasion. With its combination of creamy mascarpone cheese, tangy lemon flavor, and coffee-soaked ladyfingers, it is sure to be a hit with everyone who tries it.

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