Limoncello Tiramisu

Nice cool dessert for the summer.

I used stemless martini glasses for individual servings. The recipe can also be prepared in a trifle bowl or casserole.


1/2 cup Limoncello
1/2 cup water
2 t sugar

3 lemons
3 eggs separated
1 2/3 cups heavy cream
1/2 sugar
1 tub  Mascarpone
Cocoa powder
36 ladyfingers

Press the lemons onto a cutting board and slowly roll with your fingers. This will help extract more juice.

In a saucepan, mix Limoncello, juice from 2 lemons, 2 T sugar and water bring to a boil. Stir to dissolve the sugar then pour into a bowl and chill in refrigerator for at least 30 minutes.

In an electric mixer with whip attachment combine egg yolks, 1/2 cup sugar & lemon zest from 1 lemon, beat on high until fluffy. Slowly add 1 cup heavy cream and Mascarpone and mix to smooth consistency then transfer to a larger ss bowl.
Clean & dry mixer bowl and return it to mixer. Add egg whites beat to light peaks. Fold into egg Mascarpone mixture and chill.
Break a couple of lady fingers to 1” cubes and place into bottom of martini glass.                               Place some of the Limoncello syrup into a shallow bowl or plate. Dip full size lady fingers in quickly & place into the martini glasses.

Use three per glass or break two in half and use four halves per glass.
Scoop Mascarpone mixture on top.

Chill before service. Drizzle remaining Limoncello syrup over desserts (1/2 teaspoon on each).
In a small ss bowl whip remaining 2/3 cup heavy cream. Place a dollop on top of each serving.

Dust with cocoa powder and garnish with lemon zest or grated rind.


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