When I go to an Italian restaurant, I usually order tiramisu for dessert if it’s on the menu. I love it as a summer dessert since it’s so light. I got to thinking, why not play around with the traditional recipe and do something a little different? I used limoncello, in keeping with the Italian vibe, and added a little ginger for some zing. It’s so light and refreshing, a perfect end to a summer meal on a hot night. I like making this when I serve grilled chicken Parmesan. The best part is that you can make it completely in advance.
| Level: | Easy |
| Total: | 5 hr 15 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup sugar
- 1 (6-inch) piece of ginger, finely chopped
- 8 ounces mascarpone cheese, at room temperature
- 1 (10-ounce) jar lemon curd
- 1 cup heavy cream, whipped to medium peaks
- 1/3 cup limoncello (Italian lemon liqueur)
- 1 (7-ounce) package crisp ladyfingers (Savoiardi, 24 total)
Instructions
- In a small saucepan, bring 1/2 cup water, sugar, and ginger to a boil, 2 to 3 minutes. Remove from the heat and let stand until completely cool.
- Put the mascarpone in a large bowl and fold it a few times with a large rubber spatula to loosen it. Stir the lemon curd and add it to the mascarpone. Using the spatula, gently fold the curd into the mascarpone until just combined and no streaks of white remain. Add a third of the whipped cream and fold lightly to combine; add the remaining whipped cream and fold gently, turning the bowl, until the mixture is homogeneous and no streaks of white remain.
- Strain the syrup through a fine-mesh sieve into a shallow dish, pressing on the ginger to remove as much liquid as possible. Add the limoncello to the syrup and stir to combine.
- Briefly dipping both sides of half of the ladyfingers into the ginger-limoncello mixture (to moisten the cookies but not soak them), line the bottom of an 8-inch (20-cm) square baking dish or cake pan with 6 ladyfingers in 2 rows, trimming the edges to fit if necessary. (Place the trimmings in a small bowl and steal a spoonful of the filling to dollop over them and enjoy as a private little cook’s treat.)
- Pour half of the lemon cream mixture into the pan, and with a small offset spatula, spread the filling evenly over the ladyfingers. Repeat with the remaining ladyfingers, trimming them exactly like the first layer; you may need to flip them over in the syrup in order to dip both sides once the syrup begins to run out. Spread the remaining cream over the top. Lightly cover the dish with plastic wrap and refrigerate for at least 4 hours and preferably overnight.
- To serve, slice with a warm dry knife.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 470 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 27 g |
| Protein | 6 g |
| Cholesterol | 154 mg |
| Sodium | 145 mg |
Reviews
Have made this twice now! A big hit in our house!
I’ve made this a couple times now and absolutely love it. I love lemon and I love ginger, but I did not love the idea of the two together, so I left the ginger out completely. It’s been a hit with everyone who tried it. So lemony and refreshing!
A ginger-flavored dessert after Chicken Parm? No thank you!
Awesome desert – made it right after I saw it and Making again tomorrow for a family dinner
Our new favorite desert! We love all things lemon so this filled the bill. Thanks Katie
Made this dessert for a ladies luncheon and it was a big hit! I used 2 packages of frozen lady fingers which fit nicely in an oval French white dish. Plated each piece separately and topped with 2 raspberries and a small mint leaf, which made for a nice presentation.
It’s excellent! Extremely easy to make & should be made at least 24 hours in advance, so that the lady fingers truly become a sponge cake. Needless to say the perfect ending to a hot summer night meal!
I make a non-alcoholic & pregnant friendly one just using fresh juice lemon instead of limoncello & marmalade or a jam instead of lemon curd (it’s the egg thing) & it’s tasty too!
I make a non-alcoholic & pregnant friendly one just using fresh juice lemon instead of limoncello & marmalade or a jam instead of lemon curd (it’s the egg thing) & it’s tasty too!
The ladyfingers soaked in limoncello and ginger simple syrup was not good. A waste!
Wonderful refreshing summer dessert. I didn’t care for the plain top….it looked unfinished. Since I love ginger, I ground up some candied ginger to sprinkle on top.
My husband and I absolutely loved this dessert! Tart and refreshing!