Apart from coffee, lemon is my favourite thing. One day I made a video showing you all how to make my famous homemade Italian style limoncello and this became one of our most popular videos to date accumulating over 40,000 views. Despite my love for traditional coffee tiramisu, it is common for people to not like the flavour of coffee and that is when I decided to experiment swapping out everything coffee and chocolate for lemon.
This Italian limoncello tiramisu is as indulgent as the traditional dessert, only it has a fruity citrus aroma followed by a sweet zingy flavour. The alcohol makes it interesting and adds a decadent twist on an old classic.
- 500g Mascarpone
- 4 eggs (Uova)
- 100G Sugar (Zucchero)
- 300ml limoncello
- 300g Sponge fingers – (di Savoiardi)
- Lemon zest
- Separate the egg yolks and white and put them in separate mixing bowls.
- Add half of the sugar to the yolks and mix with a hand mixer on medium speed. Once combined and it begins to thicken, go ahead and add your mascarpone a tablespoon at a time whilst mixing.
- Slowly add the other half of the sugar to the egg whites until combined. The mixture should be thick enough to hold upside down without spilling.
- Add the thickened egg white mixture into the egg yolk mixture by folding carefully with a spatula.
- Get a rectangular dish and spread a small amount of the mixture on the bottom.
- Dip the sponge fingers into the limoncello and then place evenly on top of the mixture in the dish.
- Once you have a whole layer of sponge fingers, you can then add more of the mascarpone/egg mixture. On top to cover it. Repeat again with the sponge fingers and then add more mixture to the top.
- To finish the Tiramisu, grate lemon zest over it and then leave it in the fridge to set for 2 hours.