Limoncello tiramisu recipe

This stunning limoncello tiramisu is crowned with slices of handmade candied lemon.Armelle Habib. Styling: Lee Blaylock

easyTime:1-2 hoursServes:10-12

This limoncello tiramisu elevates the classic Italian dessert with layers of zesty mascarpone cream and ladyfingers saturated in limoncello syrup. Garnished with glimmering, home-made candied lemon slices, it’s a colourful centrepiece for your Christmas celebrations or any special occasion needing a showstopping finish.

The best part? You can prepare it the day before and add the final touches just before serving.

I assemble this in a 3-litre dish (mine is a 35cm x 24cm oval), but any dish of similar capacity will work.

IngredientsCANDIED LEMON SLICESMASCARPONE CREAMLIMONCELLO SYRUPMethodPREPARE THE CANDIED LEMON SLICESStep 1

Cut the lemon into thin slices using a sharp knife (or mandolin), removing the seeds as you find them. Bring the sugar and water to a simmer in a medium saucepan, stirring until the sugar dissolves. Add the lemon slices and reduce the heat immediately. Simmer gently for 35-40 minutes – “low and slow” is key here, as a rapid boil will cause the slices to fall apart.

Step 2

Once tender, carefully drain the slices and lay them out on a wire rack to air-dry overnight. I like to pop mine in my off oven to keep them out of the elements while they dry. If you prefer softer slices, skip drying them out and store them directly in the syrup.

MAKE THE MASCARPONE CREAMStep 1

In a bowl, beat the egg yolks with 90g of the caster sugar until the mixture is pale and thick. Whisk in the mascarpone cheese, lemon zest and vanilla. Be careful not to over-mix at this stage – whisk until just combined to prevent the mascarpone from splitting.

Step 2

In a separate, clean bowl, whisk the egg whites with the remaining 60g of sugar to stiff peaks. Gently fold the egg whites into the mascarpone mixture until fully incorporated.

PREPARE THE LIMONCELLO SYRUPStep 1

Combine the sugar and water in a medium saucepan and bring the mixture to a boil until the sugar is dissolved.

Step 2

Remove the syrup from the heat. Stir in the lemon juice and limoncello liqueur. Allow the syrup to cool completely before use.

ASSEMBLE AND CHILLStep 1

Briefly dip the ladyfingers into the cooled limoncello syrup. Arrange them in a single layer to cover the bottom of your serving dish.

Step 2

Spread half of the mascarpone cream evenly over the biscuits.

Step 3

Repeat with another layer of syrup-dipped ladyfingers and finish with the remaining mascarpone cream.

Step 4

Cover and chill the tiramisu for at least 4 hours, though overnight is best to allow the flavours to develop and the dessert to set.

Step 5

Before serving, top the tiramisu with the overlapping candied lemon slices.

Use candied lemon slices as an edible garnish for desserts and cakes.Getty ImagesTechnique of the month: Candying lemon slices

By slowly simmering thinly sliced lemons in sugar syrup, you preserve their beautiful translucency and bright, intense flavour. For the ideal texture and shelf life, ensure the slices are thoroughly drained and dried on a wire rack overnight. Alternatively, store them directly in the syrup to keep them soft.

Tips for successDon’t soak the ladyfingers too long, or they’ll become soggy.Thoroughly whisk the sugar into the egg yolks – if you’re unsure, keep whisking! You want the sugar to dissolve completely.Chill the tiramisu before serving to allow the flavours to meld and set properly.Don’t throw away the syrup left over from candying the lemon slices – it works beautifully in Christmas cocktails.Related ArticleRelated Article

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