Tiramisu purists probably won’t have much good to say about a Limoncello Summer Tiramisu like this one. After all, using lemons, Limoncello, and lemon curd takes you quite far away from the classic version. BUT… this dessert is simply delicious and especially refreshing on a hot summer day. I think it’s perfectly fine to make an exception here and put it on the same level as a classic tiramisu… or at least rank it right behind it.
We love a good old classic tiramisu. That said, I have to admit that we rarely prepare tiramisu in the strictly »classic« way. We prefer to »enhance« the mascarpone cream with less fatty dairy products to make it a bit more »waistline-friendly«. We also usually skip the eggs so the dessert can sit out in warmer temperatures for a while without any issues. You have to be very careful with desserts containing raw eggs, after all.
For a Limoncello or lemon tiramisu, the usual coffee soak is replaced by Limoncello and lemon juice. If you’re thinking that might turn out too sour… not really. Ladyfingers are quite sweet and coated with sugar, so it actually works perfectly. However, if you’re unsure and don’t mind a bit more sugar, you can stir some confectioners’ sugar into the soaking liquid. That will definitely make it sweeter.
The mascarpone cream doesn’t contain any lemon or Limoncello. Theoretically, you could use this same mascarpone cream for a typical coffee-and-cocoa tiramisu. You just have to make sure the cream doesn’t get too stiff. The mixture of mascarpone and cream cheese is quite dense at first but becomes much softer once the confectioners’ sugar is added. The sugar draws moisture out of the dairy products, making the mixture much smoother at some point.
Occasionally however, that isn’t quite enough, which is why the recipe also lists milk as an optional ingredient for the cream. If the mascarpone cream is too thick, it won’t soften the ladyfingers that much. Personally, I prefer it when the dry, airy biscuits become beautifully moist and soft after resting in the fridge. There’s nothing worse than a tiramisu with dry ladyfingers in it.
Where does Limoncello actually come from?
This intensely lemony liquor originates from the Amalfi Coast and the area around Sorrento and Capri, where the particularly aromatic Sfusato lemons grow. Traditionally, only the lemon zest is steeped in high-proof alcohol, mixed with sugar syrup, and then served ice-cold. Usually as a digestif after a meal. It is precisely this pure lemon flavor that makes it perfect for a soaking liquid, adding a fresh, slightly tart note to the classic tiramisu.
Ladyfingers – the unsung heroes.
Savoiardi, as they are known in Italy, didn’t actually originate in Italy. They trace back to the House of Savoy and were being baked in the French-Italian border region as early as the 15th century. What matters for tiramisu is that they absorb the soaking liquid well without ending up completely soggy. A quick, swift drizzle is typically all it takes. We don’t dunk them here in our house. The mascarpone cream takes care of the rest.
Mascarpone meets cream cheese – a little cheat.
Classic tiramisu typically relies solely on mascarpone and raw egg. The combination of mascarpone and cream cheese used here is a modern twist that makes the cream slightly lighter and more stable. Plus, it eliminates the need for raw egg, which is practical, especially in summer or for sensitive stomachs. Using cream cheese blended with yogurt adds a subtle tang that pairs perfectly with the lemon.
Don’t underestimate the importance of chilling time!
Even though four hours in the fridge is technically enough, letting the tiramisu set overnight is truly worth it. This allows the ladyfingers to absorb moisture more evenly, while the flavors of limoncello and lemon blend much more harmoniously with the cream and everything else.
Since we’re already exploring this somewhat unconventional take on tiramisu, why not try even more variations that break the mold? How about a delicious, incredibly massive No-Bake Tiramisu Cheesecake? It’s inspired by classic tiramisu, yet distinctively different…
Or what about some Tiramisu Cookies? These are absolute treats, featuring coffee-infused thick cookies and a mascarpone cream topping with some Amaretto on top. They’re on the larger, more chunky side – you could almost call them mini cakes. It’s challenging to eat more than one in a sitting!
INGREDIENTS / ZUTATEN
(4 servings)
For the cream:
9 oz. (250g) mascarpone
7 oz. (200g) cream cheese (e.g., yogurt-style)
2 tbsp. confectioners’ sugar*
1 tsp. vanilla extract*
1–2 tbsp. milk (optional)
For the soaking liquid:
1/4 cup (60ml) Limoncello* (lemon liquor)
2 tbsp. lemon juice
For the tiramisu:
15–17 ladyfingers*
some lemon curd (optional)
some (organic) lemon slices (optional)
(4 Personen)
Für die Creme:
250g Mascarpone
200g Frischkäse (z.B. mit Joghurt)
2 EL Puderzucker*
1 TL Vanille Extrakt*
1-2 EL Milch (optional)
Für die Tränke:
60ml Limoncello* (Zitronenlikör)
2 EL Zitronensaft
Für das Tiramisu:
15-17 Löffelbiskuit*
etwas Lemon Curd (optional)
einige (Bio-) Zitronenscheiben (optional)
DIRECTIONS / ZUBEREITUNG
1. For the cream, mix the mascarpone with cream cheese, confectioners’ sugar, and vanilla extract. If the mixture is very thick, you can add a little milk and stir it in.
2. For the soaking liquid, mix the limoncello with the lemon juice.
3. Place a first layer of ladyfingers in a baking dish* measuring approx. 20x15cm. You may need to trim some ladyfingers to fill any gaps. Drizzle the ladyfingers with half of the soaking liquid, then spread half of the cream evenly on top. Next, add another layer of ladyfingers and press them gently into the cream. Once again, trim the ladyfingers if necessary to avoid large gaps. Drizzle everything with the remaining limoncello mixture and then spread the rest of the cream evenly on top. Place the tiramisu in the fridge for at least 4 hours, or preferably overnight.
4. To decorate, spread some lemon curd over the tiramisu and/or top with thin lemon slices. Enjoy!
1. Für die Creme den Mascarpone mit Frischkäse, Puderzucker und Vanille Extrakt verrühren. Sollte die Mischung arg dick sein, kann man noch etwas Milch unterrühren.
2. Für die Tränke den Limoncello mit dem Zitronensaft vermischen.
3. Eine erste Schicht Löffelbiskuit in eine etwa 20x15cm große Auflaufform* legen – für die Lücken muss man einige Löffelbiskuit ggf. zurechtschneiden. Die Kekse mit der Hälfte der Tränke beträufeln, dann die Hälfte der Creme darauf verteilen und glatt streichen. Als Nächstes wieder eine Schicht Löffelbiskuit auflegen und ein wenig in die Creme pressen. Auch hier ggf. Löffelbiskuit zurechtschneiden, um größere Lücken zu vermeiden. Wieder alles mit der Tränke beträufeln und dann den Rest der Creme darauf verstreichen. Das Tiramisu für mind. 4 Stunden, besser über Nacht, in den Kühlschrank stellen.
4. Zum Dekorieren etwas Lemon Curd auf dem Tiramisu verstreichen und/oder mit dünn geschnittenen Zitronenscheiben belegen.
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Here is a version of the recipe you can print easily.
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Limoncello Summer Tiramisu
- Prep Time: 00:15
- Cook Time: 00:00
- Total Time: 08:00
- Yield: 4 1x
- Category: Dessert
- Method: -
- Cuisine: Italy
- Diet: Vegetarian
Description
A classic Italian Dessert turned into an especially refreshing summer dessert: Limoncello Summer Tiramisu! Easy to make and really delicious!
Ingredients
For the cream:
9 oz. (250g) mascarpone
7 oz. (200g) cream cheese (e.g., yogurt-style)
2 tbsp. confectioners’ sugar*
1 tsp. vanilla extract*
1–2 tbsp. milk (optional)
For the soaking liquid:
1/4 cup (60ml)Â Limoncello* (lemon liquor)
2 tbsp. lemon juice
For the tiramisu:
15–17 ladyfingers*
some lemon curd (optional)
some (organic) lemon slices (optional)
Instructions
1. For the cream, mix the mascarpone with cream cheese, confectioners’ sugar, and vanilla extract. If the mixture is very thick, you can add a little milk and stir it in.
2. For the soaking liquid, mix the limoncello with the lemon juice.
3. Place a first layer of ladyfingers in a baking dish* measuring approx. 20x15cm. You may need to trim some ladyfingers to fill any gaps. Drizzle the ladyfingers with half of the soaking liquid, then spread half of the cream evenly on top. Next, add another layer of ladyfingers and press them gently into the cream. Once again, trim the ladyfingers if necessary to avoid large gaps. Drizzle everything with the remaining limoncello mixture and then spread the rest of the cream evenly on top. Place the tiramisu in the fridge for at least 4 hours, or preferably overnight.
4. To decorate, spread some lemon curd over the tiramisu and/or top with thin lemon slices. Enjoy!
Notes
It’s time to whip up something delicious!
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