Limoncello Tiramisu – 45-Minute Recipe
A bright, citrus‑infused tiramisu that skips the traditional coffee‑soaked cream for a lighter, refreshing twist. Silky mascarpone is lifted by airy whipped egg whites, accented with a zesty lemon‑lime curd, and finished with a splash of limoncello for a subtle sparkle.
Recipe by Sepp van Dijk | The Twisted Chef· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
45 min estimated total time for 6 servings.
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Ingredients
- 1 1/10 lb mascarpone
- 4 egg whites
- a dash limoncello
- a dash vanilla extract
- 2 packages ladyfingers
- lemon curd
- 2 parts milk
- 1 part limoncello
Lemon Curd
- 3 egg yolks
- 2 eggs
- 2 lemon
- 1 lime
- 7 1/10 oz sugar
- 4 2/5 oz butter
- a pinch salt
Instructions
- 11. In a large mixing bowl, whisk together the 4 egg yolks and 60 g sugar until the mixture becomes pale, thick, and ribbons form when the whisk is lifted.
- 22. Add the 500 g mascarpone to the yolk mixture, then stir in a dash of limoncello, the zest of 1 lemon, and a dash of vanilla extract until smooth.
- 33. In a separate clean bowl, beat the 4 egg whites until soft peaks form; gradually add the 40 g sugar, a pinch of salt, and a few drops of lemon juice, then continue beating to stiff, glossy peaks.
- 44. Gently fold the whipped egg whites into the mascarpone mixture using a spatula, preserving as much air as possible.
- 55. Prepare the soaking liquid by mixing 2 parts milk with 1 part limoncello in a shallow dish; briefly dip each ladyfinger (from the 2 packages) into the liquid—do not soak too long or they will become soggy.
- 66. Arrange a layer of soaked ladyfingers at the bottom of a 9‑inch (23 cm) square dish, then spread half of the mascarpone‑egg‑white cream over them, smoothing with an offset spatula.
- 77. Add the second layer of soaked ladyfingers and top with the remaining mascarpone cream, spreading evenly.
- 88. Spoon the prepared lemon curd (see component instructions) over the top, spreading it to the edges.
- 99. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
- 1010. Before serving, optionally dust with a light sprinkling of powdered sugar or garnish with additional lemon zest.
- 1111. Slice, plate, and enjoy the refreshing Limoncello Tiramisu.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Quick ladyfinger dip
Briefly dip each ladyfinger in the milk‑limoncello mixture; avoid soaking too long to prevent sogginess.
Fold egg whites gently
Fold the whipped egg whites into the mascarpone mixture with a spatula, preserving as much air as possible.
Cool lemon curd fully
Strain and let the lemon curd cool completely before spreading it over the assembled tiramisu.
Chill for flavor meld
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set the dessert.
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Frequently asked questions
- How long does it take to make Limoncello Tiramisu?
- About 45 minutes in total: 30 minutes of prep and 15 minutes of cooking.
- How many servings does this Limoncello Tiramisu recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Limoncello Tiramisu recipe come from?
- It was shared by Sepp van Dijk | The Twisted Chef on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.