Limoncello Tiramisu

Ingredients

Equipment

You will need:

• Large mixing bowl
• Electric hand mixer or stand mixer
• Rectangular ceramic dish (approximately 30x20cm) OR 8 individual serving glasses
• Shallow bowl for soaking
• Microplane zester
• Digital kitchen scale

Method

1. 1
   Step 1 — Make the soaking liquid

   Combine the Limoncello, lemon juice, cold water and caster sugar in a shallow bowl. Stir until the sugar has completely dissolved. Taste — it should be sharp, boozy and fragrant. Set aside.

2. 2
   Step 2 — Make the Limoncello cream

   Place the mascarpone in a large mixing bowl and beat briefly until smooth and creamy. Add the icing sugar, Limoncello, lemon zest and vanilla extract and mix until just combined — do not overmix at this stage.

3. 3
   Step 3 — Whip the cream

   In a separate bowl whip the cold double cream to soft peaks — it should hold its shape but still have a gentle wave when you lift the whisk. Do not overwhip to stiff peaks or the texture will be grainy.

4. 4
   Step 4 — Combine

   Gently fold the whipped cream into the mascarpone mixture in three additions using a large spatula. Use a light folding motion — you want to keep as much air in the cream as possible. The mixture should be light, mousse-like and pale yellow. Taste and add more lemon zest if you want a stronger citrus flavour.

5. 5
   Step 5 — Soak the biscuits

   Working quickly dip each Savoiardi biscuit into the soaking liquid for exactly two seconds per side — no longer. The biscuits should be moist but not waterlogged or they will turn the layers soggy. Speed is important here.

6. 6
   Step 6 — Build the layers

   For a dish: Arrange a single layer of soaked Savoiardi in the base of your dish, breaking them to fit if needed. Spread half the lemon mascarpone cream evenly over the biscuits. Repeat with a second layer of soaked Savoiardi and the remaining cream. Smooth the top with a palette knife or the back of a spoon.For individual glasses: Break the soaked Savoiardi into pieces and layer with the cream in each glass — two layers of each per glass.

7. 7
   Step 7 — Chill

   Cover with cling film and refrigerate for a minimum of 4 hours. Overnight is significantly better — the flavours deepen and the layers set beautifully. This is the most important step. Do not rush it.

   Minimum chill: 4 hours · Recommended: Overnight
8. 8
   Step 8 — Finish and serve

   Just before serving spread the lemon curd generously and evenly over the top of the Tiramisu. Finely zest both lemons directly over the surface in long golden threads. Add a few fresh mint leaves if using. Serve immediately from the dish or present the individual glasses on small plates.

Serving suggestion

Serve in generous portions with a small glass of ice-cold Limoncello on the side. A crisp Italian white wine — Fiano di Avellino or Falanghina from the Campania region — works beautifully if you prefer wine. This dessert needs nothing else.

Substitutions