Limoncello Tiramisu Recipe

PREP TIME 25 mins | COOK TIME 10 mins | TOTAL TIME 35 mins | SERVINGS: 12

INGREDIENTS

• 16 oz mascarpone

• 6 Egg Yolks

• ¾ cup Sugar

• ⅔ cup Milk

• ½ cup Heavy Cream

• ½ cup Limoncello

• ½ teaspoon Vanilla Extract

• ¼ cup Lemon Juice

• 7 oz Ladyfinger Biscuits

INSTRUCTIONS

• In a heat-safe bowl, combine egg yolks, sugar, and milk.

• Fill a shallow pot halfway with water and bring the water to a simmer. Reduce the heat and set the heat-safe bowl with yolk mixture, cover the pot so that its sides are resting on the top half of the pot. (You can also use a double boiler pot if you have one.)

• Whisk until the mixture is thickened. Remove and let it cool.

• Whip heavy cream with vanilla extract as indicated on the package.

• Stir mascarpone and whipping cream into the mixture.

• Pour lemon juice and limoncello into a small bowl.

• Dip each ladyfinger biscuit on both sides for a second or two in the lemon mixture, then arrange them on the bottom of the baking dish.

• Cover the biscuits with a layer of the mascarpone mixture and level it well with a spatula.

• Repeat the layers and finish with a layer of mascarpone cream.

• Cover and refrigerate for a couple of hours.

• Serve and enjoy.
  

Use an 11×7 baking dish.

Serve sprinkled with crushed ladyfinger biscuits. Top with thin slices of lemon (optional)