How long does limoncello tiramisu last?
When stored covered in the refrigerator, limoncello tiramisu will last for up to four days. However, its texture will be best one or two days after it’s made.
Can you freeze limoncello tiramisu?
Tiramisu stores well in the freezer, whether you prefer to keep it sliced or whole. Store this limoncello tiramisu in an airtight container or wrap the tiramisu in a layer of storage wrap and then a layer of aluminum foil. Store it in the freezer for up to two months. Let the tiramisu thaw in the fridge for six hours before serving.
Limoncello Tiramisu Tips
Can you use lemon pudding mix instead of homemade curd for limoncello tiramisu?
This recipe uses whipped cream, lemon curd and mascarpone cheese to make a light-yet-flavorful filling. If you prefer to work more quickly, use instant lemon pudding mix in its place, like in this lemon tiramisu recipe. However, the tiramisu won’t have as strong of a lemon flavor, and its texture will be a bit thicker.
What can I use instead of ladyfingers in tiramisu?
Ladyfingers can be tricky to make, and it might be challenging to find them at the grocery store. In a pinch, consider using sliced pieces of pound cake, angel food cake or even shortbread cookies.
What can you serve with limoncello tiramisu?
This tiramisu is wonderful on its own or paired with a small glass of limoncello or prosecco for dessert.
Ingredients
1/2 cup sugar
1/4 cup water
2 tablespoons limoncello
LEMON CURD:
1-1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 large egg yolks, lightly beaten
3 tablespoons butter, cubed
1/2 cup lemon juice
2 teaspoons grated lemon zest
CREAM FILLING:
1-1/2 cups heavy whipping cream
3/4 cup sugar
1 carton (8 ounces) Mascarpone cheese
ASSEMBLY:
3 packages (3 ounces each) ladyfingers, split
4 macaroon cookies, crumbled
Candied lemon peel, optional
Directions
1
In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Stir in limoncello; set aside.
1
In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Stir in limoncello; set aside.
2
For lemon curd, in another saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat.
3
Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Cool to room temperature without stirring.
4
In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold mascarpone cheese and whipped cream into cooled lemon curd.
5
Arrange a third of the ladyfingers on the bottom of a 9-in. springform pan. Drizzle with a third of the syrup; spread with a third of the filling. Repeat layers twice. Cover and refrigerate overnight. Carefully run a knife around edge of pan to loosen. Remove side of pan. Sprinkle with crumbled cookies and candied lemon peel.
Nutrition Facts
1 slice: 396 calories, 20g fat (11g saturated fat), 128mg cholesterol, 57mg sodium, 51g carbohydrate (37g sugars, 0 fiber), 4g protein.
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