Description
A refreshing no-bake limoncello tiramisu with layers of ladyfingers and creamy mascarpone, perfect for lemon lovers.
Ingredients
Scale
- 30 savoiardi biscuits (ladyfinger biscuits)
- 1 large organic lemon (zest and juice)
- 17.5 oz (500 g) mascarpone cheese, at room temperature
- 4 organic eggs, separated
- ½ cup (about 60 g) powdered sugar
- 4 tablespoons limoncello
- 4 tablespoons lemon juice
- ⅓ cup (80 ml) limoncello plus 2 tablespoons (for soaking mixture)
- ¾ cup (180 ml) milk of choice
- 3 tablespoons powdered sugar (for soaking mixture)
Instructions
- Step 1: Zest and Juice Lemon: Use a zester to zest the lemon, then set the zest aside for garnishing. Next, squeeze all the juice from the lemon and set it aside separately for later use. This ensures the dessert will have a bright, fresh lemon flavor.
- Step 2: Separate Egg Whites: Take two large bowls and carefully separate the egg whites from the yolks. The whites will be whipped to add lightness, while the yolks form the creamy base.
- Step 3: Whip Egg Whites: Using an electric mixer on medium speed, whip the egg whites until stiff peaks form. This typically takes a few minutes. Be careful not to overbeat; the peaks should stand firm without breaking.
- Step 4: Mix Egg Yolks and Sugar: Add the powdered sugar to the egg yolks and whip with an electric mixer until the mixture becomes thick, pale, and creamy. This creates a smooth sweetened base for the filling.
- Step 5: Combine Mascarpone: To the egg yolk mixture, gently add the limoncello, lemon juice, and mascarpone cheese. Whip again until smooth and creamy, taking care not to overmix to avoid a runny texture.
- Step 6: Fold in Egg Whites: Pour the whipped egg whites into the mascarpone mixture bowl. Using a rubber spatula, gently fold the whites into the cream, preserving as much air as possible to maintain a fluffy texture.
- Step 7: Prepare Soaking Mixture: In a deep bowl, whisk together the milk, ⅓ cup plus 2 tablespoons limoncello, and 3 tablespoons powdered sugar until fully combined. Taste the mixture and adjust sweetness if desired by adding an extra tablespoon of powdered sugar.
- Step 8: Soak Ladyfingers: Quickly dip each ladyfinger into the soaking mixture for a few seconds. Do not soak too long to avoid sogginess; they should absorb enough liquid but remain intact.
- Step 9: Layer in Dish: Arrange a layer of soaked ladyfingers in the large Pyrex dish. Spread a layer of the mascarpone cream over the ladyfingers. Repeat the soaking and layering process until all ladyfingers and cream are used, ending with a mascarpone layer on top.
- Step 10: Garnish and Chill: Sprinkle the reserved lemon zest evenly over the top layer. Cover the dish and place it in the refrigerator. Chill for at least 8 hours, allowing the flavors to meld and the dessert to firm up.
Notes
- Room Temperature: Store covered in an airtight container, away from direct sunlight and heat, for up to 1 day.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 3 days. Cover well to prevent absorption of other odors.
- Freezing: Wrap tightly with plastic wrap and place in a freezer-safe container. Freeze for up to 1 month and thaw in the refrigerator overnight before serving.
- If ladyfingers absorb too much liquid and become soggy, reduce limoncello to ¼ cup and increase milk to ¼ cup in the soaking mixture.
- If the mascarpone mixture becomes lumpy after adding lemon juice, add 1 tablespoon of milk gradually while mixing until smooth.
- If egg whites do not form stiff peaks, ensure the bowl and beaters are completely clean and dry. Adding a pinch of cream of tartar can help stabilize the egg whites.
- Taste the soaking mixture before dipping ladyfingers to make sure the sweetness and limoncello balance suit your preference.
- If the tiramisu is not fully set after 8 hours, chill for an additional 1-2 hours. It should be firm to the touch when ready.
Nutrition
- Serving Size: 1 piece
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A