Lemon And Limoncello Tiramisu – a delicious recipe with mascarpone, whipping cream, egg yolks, lemon curd storebought, ladyfinger cookies, limoncello. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, combine the mascarpone and cream.
2
Beat with an electric mixer until soft peaks form.
3
In another bowl, beat egg yolks and lemon curd until fluffy.
4
Add egg yolk mixture to mascarpone cream and fold gently until well incorporated.
5
In a bowl, combine limoncello and 2 teaspoons lemon jam.
6
Dip both sides of each ladyfinger into limoncello mixture, line bottom of a baking pan with 6 ladyfingers, trimming edges to fit if necessary.
7
Spread a layer of mascarpone filling on top. Dip 6 more ladyfingers in limoncello and arrange over filling in pan. Repeat layers one more time and finish with a layer of mascarpone filling. Smooth the surface and refrigerate for at least 4 hours.
8
To serve, top tiramisu with a teaspoon of lemon jam.
290
kcal
Calories
26
g
Fat
3
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 11/16 cups mascarpone, 7/8 cup whipping cream, 3 egg yolks, 3 tablespoons lemon curd storebought, and more.
Yes, Lemon And Limoncello Tiramisu falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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