1/2 cup granulated sugar 100 grams
2 tbsp lemon zest
1/3 cup lemon juice 78 ml
1/2 cup Limoncello liqueur 120 ml
2 cups Mascarpone cheese 452 grams
2 tbsp lemon zest
3 tbsp lemon juice 45 ml
1/4 cup Limoncello liqueur
1/2 cup lemon curd recipe here
1 1/2 cup heavy cream 354 ml
1/3 cup powdered sugar 41 grams
26 ladyfinger cookies
1 cup lemon curd recipe here
Add the sugar, lemon zest, and lemon juice to a small pan, stir to combine.
Bring the mixture to a boil.
As soon as it comes to a boil and the sugar melts, turn the heat off.
Add the Limoncello liqueur to the syrup and stir. Set aside until it cools down.
Beat the mascarpone with the lemon zest, lemon juice, and Limoncello liqueur together until creamy.
Add the lemon curd and mix to combine. Set it aside.
Whip the heavy cream with the sugar until stiff peaks form.
Add half of the whipped cream to the mascarpone and fold to combine.
Add the remaining half and fold again until a fluffy cream comes together.
Dunk one ladyfinger at a time in the Limoncello Syrup, and place them on the bottom of the pan. I used a 11×8″ pan. Check notes below for pan size
Top the ladyfingers with half of the Limoncello Mascarpone. Spread with an offset spatula.
Spread half a cup of lemon curd on top of the mascarpone.
Dunk more ladyfingers in the Limoncello Syrup and place them on top.
Spread the remaining mascarpone on top. You might have some mascarpone leftover, save it to pipe on the borders of the dish once you are done with the layer.
If you don’t have any mascarpone leftover, you can always top the dish with whipped cream.
Pipe the leftover mascarpone, or whipped cream on top of the dish around the borders.
Top the center with lemon curd. You can also sprinkle some lemon zest on top.
Let the tiramisu sit in the fridge at least 4 hours before serving.
Lemon curd: this recipe makes exactly 1.5 cups, which is what you need for this recipe.
Pan size: I used a 11×8″ pan. You can also use a 8×8″ pan, 9×9″ pan, or a 9×5″ loaf pan. If using a loaf pan, you may consider making 3 layers of ladyfingers, and 3 layers of mascarpone instead of two. To make the recipe in a 9×13″ pan, you should double the recipe.
Limoncello: To leave the limoncello out in the recipe follow these instructions:
Syrup – you can substitute it for water in the syrup, and add it to the pan before you bring the ingredients to a boil.
Mascarpone cream – Instead of using 3 tbsp of lemon juice, use 1/3 cup of lemon juice instead, and leave the limoncello out.
Lemon sugar: before adding the sugar and lemon to the saucepan to make the syrup, rub the sugar and lemon zest together using your hands, that will help release the lemon flavor even more!