Though Treviso is recognized as the birthplace oftiramisù, the precise origins of this phenomenally popular dessert are shrouded in mystery. Imagine my excitement, then, when my friend Celeste Tonon, proprietor of Ristorante da Celeste, passed on to me the original procedures for making this luscious assemblage of ladyfingers (savoiardi) and Mascarpone cream, which Celeste learned from his mentor Speranza Garatti, the true mother oftiramisù, he claims. Her creation was made and served in individual portions, in a goblet orcoppa, which I suspect gave rise to its name, which means "pick me up" in the Venetian dialect.
One of the delights of makingtiramisùis its versatility. This recipe makes a family-style dessert in a large dish, but you can easily compose single servings in dessert glasses, wine goblets, or even elegant teacups for a more impressive presentation, in the style of Signora Garatti's original"coppa imperiale."And while the conventional version oftiramisùcalls for espresso-soakedsavoiardi, I've found that other flavors can be incorporated into the dessert with great success. Here, the brightness of fresh lemons and limoncello liqueur lace the cream and soaking syrup to make for atiramisùthat is refreshing and irresistible.
Ingredients
使12servings or more
Recommended Equipment:
For assembling thetiramisù:
Step 1
Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
Step 2
Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
Step 3
To make the base for thetiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
Step 4
Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
Step 5
In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.
Step 6
When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
Step 7
Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly—if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
Step 8
Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
Step 9
Smooth the cream with the spatula, and seal thetiramisùairtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions oftiramisùin any size you like, and life each out of the pan and onto dessert plates.
How would you rate Limoncello Tiramisu (_Tiramisu al Limoncello_)?
Leave a Review
Reviews (71)
Back to TopLove love love it. Watched her make this layered dish on Master Class and had to try it. Read reviews and reduced the water in the syrup. Added more lemon zest in to the mascarpone. I also dipped the cookies QUICKLY per the video. Lidia still rocks!
April Showers
Denver, CO
9/30/2021
I rated this 2 as I find the recipe too lemony without much limoncello taste and very unlike what I have tasted in Italy. This is more like a lemon tiramisu. In fact this is the second time I'm making this and I made some modification to the lemon syrup this time round. To the 3/4 cup of lemon juice, add the 1/2 cup sugar but no water or limoncello. Boil until sugar is dissolved. Only add the limoncello after the syrup is cooled. This way you don't boil off the alcohol. I use 1.5 cup of limoncello instead of 1 cup. Follow the rest of the recipe as it is. I made this for a party and it turned out absolutely delicious with the right balance of lemon and limoncello. Just like how it should taste.
meichingwong
Switzerland
7/23/2017
This is an amazing recipe. .The first time I made it the bottoms of the first ladyfingers were too wet.Rolling them in the syrup is dangerous. They will soak up too much.Just quickly dip them and put in upside down in 9x 13. Then I took a pastry brush to briefly brush the tops with a small amt of syrup. If you do this with both layers it will be a perfect moistening. YES there will be a cup or more syrup left....
ken91723
So Cal
9/11/2016
Made this recipe for a warm New Year's Eve at friends. Was fantastic-had just enough syrup but I boiled mine for a bit longer to get rid of the strong alcohol taste. My custard didn't expand in volume(never made custard before) but still tasted great and texture was fine.Added 150ml of cream that I whipped up with some lemon zest and icing sugar to fill in the top layer.
Shaztheexperimenter
Adelaide, South Australia
1/4/2014
I found this recipe made far too much lemon syrup, which I found disappointing because I wasted most of the lemon juice. Next time I will leave out the water whilst making the syrup..be a better taste and quantity I think.
Dianamary
France
12/30/2013
fricken amazing. i'm a baker and love making desserts. this was close to the best i've ever made or had.
dawagner
chicago/austin
12/16/2013
Love this! I used my own homemade limoncello and everyone said it was the best tiramisu! Some limoncello's are bitter or overly acid. That could ruin this dessert.
kathycookstoo
sunny sofla
8/21/2013
Delicious! I reduced the syrup a bit longer, so did not have as much left over as other reviewers. I added the syrup to mixed berries, which I served alongside the tiramisu. Great make-ahead dessert.
Anonymous
Philadelphia
4/28/2013
Is anyone concerned about eating raw egg whites?
Anonymous
south carolina
4/21/2013
Sorry Lidia, but I really didn't like this. Totally one note with nothing to cut the excessive lemon flavor. The lady fingers got wet and soggy as they absorbed liquid from the cream filling. Also a very expensive recipe to make with the lemoncello ($18) for the cheapest bottle, marscapone and lady fingers. I wouldn't make this again.
opkscook
Kansas City
4/1/2013
这真的很美味,我第一次this dessert. I made it for Easter, so I bought extra mascarpone and had extra eggs on hand in case I encountered some of the other reviewers problems. The zabaglione went perfectly. Be careful because the instant it is ready you need to get it off the heat or it will curdle. You can strain it, but it isn't nearly as good, better to start over. I beat the mascarpone with a spatula and it went grainy in a very short time. So I started over with the extra mascarpone I had on hand this time mixing it gently to smooth then adding the zest. After this everything incorporated beautifully and the dessert went together beautifully. I make candied lemon peel for the topping, and it was really good, but the dessert did not need it. This is a really good dessert. I rank it up there with the Tropical Carrot Cake
Anonymous
Houston
4/1/2013
Made this one for a second time with a few changes based on previous experience and other reviews! Definitely only need half of the syrup and this time I put 1/2 cup of lemoncello into the zabablione/mascarpone mixture just before folding in the beaten egg whites. I wanted a more elegant presentation, so lined the sides and bottom of trifle dish with the lady fingers and soaked them with syrup using a plastic squeeze bottle. Next added a layer of the cream topped with more ladyfingers etc. Just before serving I topped with some coarsely grated lemon zest (coarse microplane) and blackberries and raspberries. Beautiful to the eyes and mouth!!!
Einer2
Hilliard, Ohio
12/26/2012
Absolutely outstanding! The best tiramisu I've ever made or tasted.
joandud
white lake, mi
12/7/2012
I made this for an Easter dessert. Everyone fell in love with it. It takes time, but the taste and rave reviews make it worth the effort.
joandud
White Lake, MI
11/11/2012
Have made it twice, big hit both times. I took the advice of the cook who added fresh raspberries crushed with sugar in a thin layer on the first layer of lemon cream, and served it with the leftover raspberry sauce, fresh raspberries, and whipped cream on the side. Regarding the amount of syrup: The first time, I took the advice of several reviewers, and made only about 2/3 of the syrup, quickly rolling the ladyfingers in it. I found the tiramisu a bit "crunchy," and not soaked enough with lemon-y flavor. The second time I not only did a quick individual soak of each "finger," but then took another reviewer's advice, and soaked the cookies further with syrup via a turkey baster. I used all but about 1/4 c. of the full recipe of the syrup on the second round; much better!
Anonymous
Pacific Palisades, CA
11/4/2012
