Limoncello Tiramisu

  There are few desserts that make me happier than a great tiramisu. It's one of Italy's most beloved classics, but I also believe some traditions are meant to be celebrated with the seasons.

This sunny lemon version feels like summer on the Amalfi Coast. Instead of espresso and cocoa, we're layering bright lemon flavors with limoncello, silky lemon curd, fresh lemon syrup, and creamy mascarpone for a dessert that's light, refreshing, and impossible to resist.

I intentionally leave the raw eggs out of this recipe, making it a wonderful dessert for warm-weather entertaining, picnics, and summer gatherings.

Whenever possible, I use Pavesini, the delicate Italian biscuits that create thinner, creamier layers than traditional Savoiardiladyfingers. If you can't find them, regular ladyfingers work beautifully too.

One of my favorite things about this dessert is how effortless it is. It comes together in about 30 minutes thanks to a few quality shortcuts. At our bakery we make our own lemon curd, but a high-quality store-bought version works wonderfully. And if you happen to have homemade limoncello tucked away in your freezer, now is the perfect time to use it.

Make It Ahead

As tempting as it is to dive in right away, this dessert truly shines after an overnight rest in the refrigerator. While it's delicious after 4 to 6 hours, allowing it to chill overnight gives the cookies time to soften and the lemon flavors to fully develop. Better yet, it's completely finished before your guests arrive—simply slice and serve.

Ingredients

Mascarpone Cream

• 3 cups heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1 pound mascarpone cheese, cold
• 2 cups homemade or quality store-bought lemon curd
• 2 teaspoons finely grated lemon zest
• ¼ teaspoon kosher salt

Limoncello Syrup

• 1¼ cups water
• ⅓ cup granulated sugar
• 1 cup limoncello
• 3 tablespoons freshly squeezed lemon juice
• Zest of ½ lemon

Assembly

• 2 (7-ounce) boxes Pavesini biscuits      or approximately 48 ladyfingers
• Fresh lemon zest, for garnish
• Additional whipped cream, optional

Instructions

Make the Limoncello Syrup

In a small saucepan, combine the water and sugar over medium heat, stirring until the sugar completely dissolves. Remove from the heat and stir in the limoncello, lemon juice, and lemon zest.

Transfer the syrup to a shallow bowl or baking dish and allow it to cool completely.

Make the Mascarpone Cream

In the bowl of a stand mixer or a large mixing bowl, beat the mascarpone on medium-low speed for about 30 seconds, just until smooth.

Add the lemon curd, lemon zest, and salt. Mix just until combined. Avoid overmixing, as mascarpone can become grainy.

In a separate bowl, whip the heavy cream and confectioners' sugar until stiff peaks form.

Stir about one-third of the whipped cream into the mascarpone mixture to lighten it. Then gently fold in the remaining whipped cream until no streaks remain.

Assemble the Tiramisu

Working one cookie at a time, quickly dip each Pavesini (or ladyfinger) into the cooled limoncello syrup for about 2 seconds per side. The cookies should absorb a little liquid while still retaining most of its firmness—you don't want them fully saturated.

Arrange the dipped cookies in a single layer in a 9 x 13-inch baking dish, trimming a few if necessary to fit.

Spread half of the mascarpone cream evenly over the cookies.

Repeat with a second layer of dipped cookies, then spread the remaining mascarpone cream evenly over the top.

Cover tightly with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.

Just before serving, garnish with fresh lemon zest. If you'd like a more elegant presentation, pipe small dollops of whipped cream around the edges before adding the zest.

Maria's Tips

• Pavesini are worth seeking out. Their delicate      texture creates thinner, creamier layers than traditional ladyfingers.
• Dip quickly. The cookies continue absorbing moisture as the      tiramisu rests. Over-soaking them will make the finished dessert too soft.
• Don't overmix the mascarpone. Gentle mixing      keeps the filling smooth and luxurious.
• Overnight is best. The extra chill      time transforms all of the individual components into one beautifully      balanced dessert.