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Tangy & Vibrant Limoncello Tiramisu

Tangy & Vibrant Limoncello Tiramisu for a Refreshing Treat

A refreshing escapade into Italian cuisine, this Tangy Limoncello Tiramisu layers light mascarpone cream with tangy lemon curd, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lemon Curd
  • 100 ml Lemon Juice Use fresh lemons for a more intense flavor.
  • 150 g Sugar Can substitute with agave syrup.
  • 3 Eggs Use large eggs for consistency.
  • 50 ml Water Helps dissolve sugar.
  • 1 tsp Cornstarch Can be replaced with flour.
  • 50 g Butter Optional for richness.
For the Tiramisu Layers
  • 2 packages Ladyfingers 24-30 pieces, Savoiardi are traditional.
  • 250 g Mascarpone Cream Substitute with cream cheese for a less rich option.
  • 300 ml Whipping Cream Ensure chilled for easier whipping.
  • 100 g Powdered Sugar Can reduce for less sweetness.
  • 300 ml Warm Milk Dairy alternatives can be used.

Equipment

  • Double boiler
  • Mixing Bowl
  • Shallow dish
  • spatula
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. In a double boiler, combine lemon juice, sugar, and water. Stir until sugar dissolves, then simmer.
  2. Whisk eggs with cornstarch in a separate bowl. Gradually add to lemon mixture, whisk continuously for 6-9 minutes until thickened.
  3. Remove from heat and add butter if desired. Cool slightly, cover with plastic wrap, and refrigerate for at least 30 minutes.
  4. In a bowl, blend mascarpone, whipping cream, and powdered sugar on high speed until light and fluffy, about 3-5 minutes. Chill for 15 minutes.
  5. Soak ladyfingers briefly in warm milk, arrange them in a single layer in a deep dish.
  6. Spread 1/4 of mascarpone over ladyfingers, add half of lemon curd, then another layer of mascarpone.
  7. Repeat with another layer of soaked ladyfingers, remaining lemon curd, and finish with the rest of mascarpone.
  8. Cover and refrigerate for at least 4 hours. Before serving, decorate with lemon zests and mint leaves.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 90mgSodium: 60mgPotassium: 150mgSugar: 18gVitamin A: 500IUVitamin C: 15mgCalcium: 80mg

Notes

Allow lemon curd to cool before refrigerating to maintain a smooth texture. Whip cream to stiff peaks for a light filling. Quick dips for ladyfingers help keep them firm.

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