Maximum Living Limoncello Tiramisu di Capri
This isn't your everyday tiramisu... It's sweet, tart, creamy and amazing!
16oz mascarpone cheese, softened
1 cup heavy cream
6 lemons (for juice and zest)
2 tablespoons fresh lemon zest
1 cup lemon curd
½ cup confectioners’ sugar
1 ½ cups Limoncello
¾ cups fresh lemon juice
1 cup water
⅓ cup sugar
40 ladyfingers (Savoiardi)
13x9 inch glass dish
In a large bowl, mix 16oz mascarpone cheese, 1 tablespoon fresh lemon zest, 1 cup lemon curd, ½ cup confectioners’ sugar, 1 cup heavy cream, ½ cup Limoncello. Blend until smooth with soft peaks, then set aside.
In a saucepan, heat remaining Limoncello, ¾ cup fresh lemon juice. 1 cup of water.
Gently pour in ⅓ cup of sugar, stirring until dissolved.
Let mixture cool slightly, then pour into a small pan no deeper than ¼ inch.
Take each ladyfinger and roll into sauce, and quickly remove it so it doesn’t fall apart, placing them side by side in the 13x9 glass dish, fitting tightly.
Spoon half of the lemon cream mixture over the top of the ladyfingers, completely covering all corners.
Repeat process with ladyfingers and lemon cream one more time, then gently sprinkle remaining lemon zest over the top.
Cover glass dish with plastic wrap and cool for no less than 6 hours.