Tiramisu' al limoncello

Separate the Eggs
Separate the egg yolks and whites into two different bowls.

Whip the Egg Whites
Using a mixer, beat the egg whites until they form stiff peaks. Set aside.

Make the Mascarpone Cream
Add 3 tablespoons of sugar to the yolks and beat for a few minutes until the mixture is pale and fluffy. Add the mascarpone and continue mixing until smooth and creamy.

Prepare the Limoncello Mixture
Dilute 3 small glasses of Limoncello in warm water (not hot or cold - just warm enough to absorb but not oversaturate the biscuits). If desired, you can add sugar or quickly boil the Limoncello to reduce the alcohol content. Pour the Limoncello mixture into a wide bowl for soaking.

Finish the Cream
Gently fold the whipped egg whites into the mascarpone mixture. Stir slowly from bottom to top to maintain the light, airy texture. Always add the whites into the cream — not the other way around — to avoid a runny consistency.

Assemble the Limoncello Tiramisu
Choose a deep dish or individual serving glasses. Start with a thin layer of cream at the base. Lightly soak each savoiardo in the Limoncello mixture for just a couple of seconds on each side (do not oversoak) and place them over the cream. Add another layer of cream, followed by another layer of soaked savoiardi. Finish with a final layer of cream on top.

Chill and Serve
Refrigerate the tiramisu for at least 3 hours to set. Before serving, grate fresh lemon zest on top for a burst of citrus aroma.

Tips:
For a non-alcoholic version, substitute Limoncello with lemon syrup or a light lemon infusion.
Use high-quality mascarpone for the best texture and flavour.
This dessert is perfect for summer parties, dinner guests, or as a make-ahead treat.

Click here for the Tiramisu classic recipe.

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