| Level: | Easy |
| Total: | 6 hr 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 16 ounces mascarpone
- One 11- to 12-ounce jar lemon curd
- 1/2 cup sugar
- 2 teaspoons finely grated lemon zest, plus more for sprinkling
- 3/4 cups heavy cream
- 3/4 cup limoncello
- 1 tablespoon lemon juice
- One 7-ounce package ladyfingers, such as Savoiardi
Instructions
- Put the mascarpone, lemon curd, sugar and lemon zest in a large bowl and beat with an electric mixer until smooth. In a separate bowl, beat the cream until it holds medium-stiff peaks. Mix a third of the cream into the mascarpone mixture to lighten it, then fold in the remaining cream.
- Stir together the limoncello, lemon juice and 1/4 cup water in a shallow bowl. Working one at a time, quickly dip half of the ladyfingers in the liquid, turning to coat both sides, and arrange in an even layer in an 8-inch glass baking dish. Spread half of the cream mixture over the ladyfingers and smooth evenly. Repeat with the remaining ladyfingers and the rest of the cream. Sprinkle some lemon zest over the top, then cover with plastic wrap and refrigerate at least 6 hours and preferably overnight.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 597 |
| Total Fat | 36 g |
| Saturated Fat | 21 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 8 g |
| Cholesterol | 179 mg |
| Sodium | 234 mg |
Reviews
The limoncello made this way too boozy for me. Could’ve been the limoncello I got from a nearby distillery. Doesn’t matter, next time I’m using frozen lemonade concentrate instead. Other than that the texture was creamy and delicious.
Followed the recipe exactly since it was my first time. Definitely too sweet! I think it depends on the lemon curd, the lady fingers, and the limoncello. I didn’t let the lady fingers get soggy in the limoncello. I imagine it could’ve come out even sweeter. Make your own lemon curd if you can. So much fresher and lemony. If I use jarred lemon curd again, I would eliminate the sugar.
Went to Mr. 100 Tiramisu in Rome. This is what I had. They assembled individually in Rome. Cream/curd Ladyfingers Cream/curd Ladyfingers Cream/curd Zest! Delizioso!
Delicious! I added extra zest and I used diluted frozen lemonade concentrate instead of limoncello for dipping the ladyfingers. I made it 24 hours in advance and it was perfect. I will definitely be making this again and again.
This is a Huge Hit!! Made it many times. So lemony and delish. Super easy. Thanks Val!
note on this recipe-if you use the ladyfingers recommended in this recipe (a bit hard) they won’t soak up all of the limoncello but if you use the soft type of ladyfingers they will soak in all the liquor.
I made this for Thanksgiving dessert and it was a hit!!! After reading all the reviews, I was a little concerned about all the comments saying it tasted too boozy. But I usually like to follow a recipe exactly the first time I try it and then if I need to, I tweak it the next time. It was delicious!! Not too boozy at all, just light, creamy, lemony, and absolutely delicious!! And so easy to do!! I’ll definitely be making this one again!!
I make my own limoncello and my own lemon curd. Both are delicious. Unfortunately, the lady fingers soaked up the alcohol to the point that it was way too strong. The mascarpone cream was so good that I feel we need to try again. Next time, I will use a lemon simple syrup, and serve the limoncello in a chilled glass as it should be.
So we have kids in our house who love lemon, but because of that, I didn’t use the limoncello; I made a lemon simple syrup instead, and that worked perfectly as a substitute. The kids adored the dessert, and my husband and I — who aren’t big lemon fans — did as well! This dessert is light and bright yet indulgent, and it will be a family staple, particularly in spring and summer, from here on out!
What can I use in place of the limenchello..