So, first of all I have to say this is probably the best dessert I've ever made. I'm not a huge fan of 'traditional' tiramisu, usually the coffee part is too sweet for me. I was at an Italian pizzeria the other evening and they had this as a dessert option, so I tried it and I LOVED it, but (as usual) I thought I could improve the recipe a bit.
After doing some research and finding out that Limoncello Tiramisu is actually a real thing, I went to work trying to write the best recipe for it that I could. After taking one bite, I knew this was my absolute new favorite dessert. It's rich and creamy and sweet, but at the same time tart from the lemon juice and the blueberries - it's absolutely perfect. I can't wait for my next dinner party to make this again - it's THAT good.
The Best Limoncello Tiramisu & Video
- 2 lemons - juice and zest
- 1 ½ cups limoncello - divided
- 1 cup sugar - divided
- 1 cup water
- 6 large eggs - whites and yolks separated
- 1 small jar lemon curd
- 2 cups marscarpone
- 40 units lady fingers
- 1 ½ cups blueberries - fresh
- Put the lemon juice, 1 cup of the limoncello, ½ cup sugar and the water in a small saucepan and bring to a boil. Let it boil for about 4 - 5 minutes, stirring constantly to dissolve the sugar, then set aside and allow to cool completely.
- Put a medium/large pot of water to boil, then in a heat safe bowl that is large enough to fit on top of the pot, beat together the egg yolks, ¼ cup of lemon curd, the lemon zest, th¼ cup of sugar and ½ cup of the limoncello.
- Put this bowl over the boiling water, and whisk constantly, scraping down the sides for about 5 minutes, or until the mixture thickens and makes ribbons when dropped on the surface. Remove from heat and allow to cool.
- Put the egg whites and remaining ¼ cup of sugar in a bowl, and use an electric mixer to beat until firm peaks form and set aside.
- Put the mascarpone in a large bowl, and stir with a wooden spoon until broken up and soft. Add the cooled egg yolk/lemon mixture and gently fold together with a spatula. Begin to fold in the egg whites a little at a time, until the mixture is light and completely blended.
- Pour some of the cooled syrup into a small dish - no deeper than ¼". Begin to gently soak the lady fingers - one at a time - by rolling them gently in the syrup. Don't leave them in the syrup long as they will fall apart.
- Line the bottom of a 9x13" casserole dish with an even layer of lady fingers, then spread ½ of the mascarpone mixture evenly over the top. Repeat with another layer of lady fingers and custard, then cover and refrigerate overnight or for at least 4 hours.
- Before serving, sprinkle blueberries over the top. Whisk together about ¼ cup more of lemon curd with some limoncello until runny, then drizzle this over the top of the blueberries