Ingredients:

  • 1 cup (240ml) water
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) Limoncello Liqueur
  • 1 ½ cups (360ml) heavy cream
  • 8 ounces (225g) mascarpone cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • Zest of 1 lemon
  • 1 (7 ounce/200g) package ladyfingers (savoiardi biscuits)
  • 2 tablespoons Limoncello Liqueur (for extra soaking – optional)
  • Lemon zest, for garnish
  • White chocolate shavings, for garnish (optional)

Instructions:

  1. Prepare the Limoncello Syrup: Combine water and sugar in a saucepan. Bring to a simmer, stirring until sugar is dissolved. Remove from heat, stir in Limoncello liqueur, and let cool completely (chill in fridge)
  2. Make the Mascarpone Filling: In a large bowl, beat heavy cream until stiff peaks form.
  3. In a separate bowl, beat softened mascarpone cheese, sugar, vanilla extract, and lemon zest until smooth and creamy.
  4. Gently fold the mascarpone mixture into the whipped cream until just combined. Be careful not to overmix.
  5. Assemble the Tiramisu: Dip ladyfingers briefly into the cooled Limoncello syrup (add extra 2 tablespoons limoncello here if you desire an extra kick). Don't soak for too long; they should be moist but not soggy.
  6. Arrange a layer of soaked ladyfingers in the bottom of the baking dish.
  7. Spread half of the mascarpone filling evenly over the ladyfingers.
  8. Repeat layers with remaining ladyfingers and mascarpone filling.
  9. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  10. Garnish and Serve: Before serving, garnish with lemon zest and white chocolate shavings (optional).