Limoncello Tira Mi Su Tiramisu Recipe

Name: Limoncello Tira Mi Su Tiramisu
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: Serves 1 or more
Ingredients: 4 large egg yolks; 4 large egg whites; 1 cup granulated sugar; Lemons, Zest Of; 1 tablespoon lemon oil; 1 (13.25 ounce) package ladyfingers; 16 ounces mascarpone cheese; 4 cups limoncello; 8 cups simple syrup; 1 cup kumquats; 1 teaspoon cornstarch

Indulge in this irresistible twist on the classic Tiramisu! Inspired by Lidia Bastianich's Italian cooking, this Limoncello Tiramisu boasts a bright, citrusy flavor that will tantalize your taste buds. Easy to follow instructions guide you through creating layers of delicate ladyfingers soaked in a fragrant limoncello syrup, creamy mascarpone filling, and topped with homemade candied lemon and kumquat garnishes. Prepare for a truly unforgettable dessert experience! Overnight chilling recommended for best results.

Prep Time 60 mins

Cook Time 150 mins

Calories 247.6 kcal

Protein 18g

Rating 4.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Limoncello Tira Mi Su Tiramisu

4 large egg yolks
4 large egg whites
1 cup granulated sugar
Lemons, Zest Of
1 tablespoon lemon oil
1 (13.25 ounce) package ladyfingers
16 ounces mascarpone cheese
4 cups limoncello
8 cups simple syrup
1 cup kumquats
1 teaspoon cornstarch

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How to Make Limoncello Tira Mi Su Tiramisu

Whip 4 large egg whites with ½ cup granulated sugar until stiff, glossy peaks form.
In a separate bowl, whisk together 4 large egg yolks with ½ cup granulated sugar until pale and thick. Gently fold in 16 ounces mascarpone cheese, 1 tablespoon lemon oil, and the zest of 2 lemons.
Carefully fold the whipped egg whites into the mascarpone mixture until just combined. Be gentle to avoid deflating the egg whites.
In a medium bowl, combine 4 cups Limoncello and 2 cups simple syrup (recipe below).
Dip ladyfingers briefly into the Limoncello syrup, ensuring they are moistened but not soggy. Arrange a layer of dipped ladyfingers in the bottom of a 9x13 inch baking dish.
Spread half of the lemon mascarpone mixture evenly over the ladyfingers.
Repeat layers with remaining ladyfingers and mascarpone mixture.
Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
**Candied Lemon Chips:** Slice 1 large lemon into very thin rounds. Simmer in 3 cups simple syrup until translucent. Place on parchment-lined baking sheet, bake at 200°F until crisp (approximately 2 hours).
**Candied Kumquats:** Halve and pit about 1 cup of kumquats. Simmer in 3 cups simple syrup until translucent (about 30-45 minutes).
**Limoncello Sauce (optional):** Whisk 1 teaspoon cornstarch into 2 tablespoons of the leftover Limoncello syrup mixture. Heat gently until thickened.
Garnish the Limoncello Tiramisu with candied lemons, kumquats, and a drizzle of the Limoncello sauce (optional) before serving.