Lemony Limoncello Tiramisu


  • 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


  • 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 11×7-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 peel as desired.
Nutrition Facts

1 piece: 509 calories, 31g fat (17g saturated fat), 204mg cholesterol, 80mg sodium, 47g carbohydrate (40g sugars, 0 fiber), 7g protein.

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