Q1: Is it safe to eat the egg yolks in the mascarpone cream?

Yes, it is completely safe. This recipe uses the classic sabayon method , where the egg yolks and sugar are gently cooked over a double boiler. This process heats the yolks to a temperature that effectively pasteurizes them, making them safe for consumption, while also creating a wonderfully stable and silky custard base for the cream.

Q2: What is mascarpone cheese, and can I substitute it with regular cream cheese?

Mascarpone is a very rich, soft Italian cream cheese with a high butterfat content and a slightly sweet, milky flavor. It is the key to a traditional tiramisu's light and velvety texture. While you can substitute regular, full-fat block cream cheese in a pinch, it will have a much tangier flavor and will result in a denser, heavier filling than the light and airy one you get with mascarpone.

Q3: My ladyfingers got too mushy and fell apart. What did I do wrong?

This is a very common issue! The key is an extremely quick dip . Ladyfingers are like little sponges, and limoncello is a potent liquid. You only need to dip them for about 1 second on each side —just long enough to moisten them. If you let them soak for any longer, they will become overly saturated, fall apart, and can make the dessert taste too strongly of alcohol.

Q4: My lemon curd is lumpy or tastes eggy. What happened?

This usually means the curd was cooked at too high a temperature, which caused the eggs to scramble slightly. The key is to use a double boiler for gentle, indirect heat and to whisk constantly while it cooks. Straining the finished curd through a fine-mesh sieve, as the recipe suggests, is a great foolproof step to guarantee a perfectly silky-smooth result every time.

Q5: What is limoncello?

Limoncello is a very popular and iconic Italian lemon liqueur that originates from Southern Italy, particularly the Amalfi Coast. It is made by steeping lemon zest in a neutral spirit (like vodka) until the oils are released, and then mixing it with a simple syrup. It is intensely lemon-flavored, sweet, and is traditionally served well-chilled as an after-dinner digestivo.

The Best Authentic Limoncello Tiramisu Recipe

An elegant, citrus-forward twist on the classic Italian dessert, this Limoncello Tiramisu features layers of ladyfinger cookies quickly dipped in Limoncello liqueur. The rich, creamy filling is made from a cooked egg yolk sabayon blended with mascarpone cheese and folded with freshly whipped cream. The entire dessert is topped with a layer of homemade, tangy lemon curd and then chilled for several hours, allowing the cookies to soften and the flavors to meld into a bright, sophisticated treat.

Author: Evelyn
Prep Time: 40 minutes
Cook Time: 22 minutes
Total Time: 8 hours 2 minutes (includes cooling and chilling time)
Yield: 9-12 servings 1x
Category: Dessert
Method: No-Bake, Layering, Chilling
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Lemon Curd:
2 large whole eggs
2 large egg yolks
100 g (about ½ cup) granulated sugar
1 lemon, juiced
70 g (about 5 tbsp) unsalted butter, room temperature and cubed
Tiramisu:
3 large egg yolks
70 g (about 1/3 cup) granulated sugar
225 g (about 8 oz) mascarpone cheese, softened to room temperature
350 g (about 1 ½ cups) whipping cream
1 teaspoon vanilla extract
225 g (about 1 cup) limoncello
24 ladyfingers

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Instructions

Make the Lemon Curd: In a small saucepan, stir together the whole eggs, egg yolks, 100g of sugar, and lemon juice. Heat on the stovetop over medium heat, stirring constantly, for 10-15 minutes until it thickens to a gel-like consistency.
Remove from the heat and stir in the cubed butter, one piece at a time, until it has all melted into the curd.
Optionally, push the lemon curd through a fine-mesh sieve into a small bowl to remove any lumps. Let it cool completely.
Make the Tiramisu Cream: In a large, heatproof mixing bowl, whisk together 3 egg yolks and 70g of sugar.
Create a double boiler by bringing about 1 inch of water to a boil in a small pot. Turn off the heat and place the mixing bowl on top. Whisk the egg mixture for 5-7 minutes until warm, fluffy, and pale in color.
Remove the bowl from the pot. Immediately add the softened mascarpone cheese and whisk until completely smooth. Set aside.
In another large bowl, beat the whipping cream and vanilla extract with an electric mixer until firm peaks form.
Gently fold the whipped cream into the mascarpone mixture with a spatula until no streaks remain.
Assemble the Tiramisu: Line a 9×9-inch square pan with two overlapping sheets of parchment paper.
Pour the limoncello into a wide, shallow bowl. Briefly dip each ladyfinger (about 1 second per side) into the limoncello and arrange a single layer on the bottom of the prepared pan.
Spread half of the mascarpone cream over the ladyfinger layer, followed by a layer of half the cooled lemon curd.
Arrange a second layer of soaked ladyfingers on top.
Top with the remaining mascarpone cream and then the remaining lemon curd, smoothing the top.
Chill: Cover and chill the tiramisu in the refrigerator for at least 6 hours, or preferably overnight, before slicing and serving. Garnish with whipped cream and lemon slices if desired.

Notes

This is a no-bake dessert, but both the lemon curd and the tiramisu cream base involve gently cooking egg yolks on the stovetop for texture and safety.
It is crucial to dip the ladyfingers very briefly; over-soaking will cause them to become mushy and fall apart.
The long chilling time of at least 6 hours is essential for the dessert to set properly and for the flavors to fully develop.
The recipe mentions a note for a limoncello substitute that was not provided in the article.

Nutrition

Serving Size: 1/9 of recipe
Calories: 550-650
Sugar: 40-50 g
Sodium: 100-150 mg
Fat: 35-45 g
Saturated Fat: 22-28 g
Carbohydrates: 45-55 g
Fiber: 1-2 g
Protein: 8-10 g
Cholesterol: 280-340 mg

Find it online: https://cookupjoy.com/limoncello-tiramisu-recipe/