Limoncello Tiramisu

Ingredients:

Limoncello Syrup:

• 3 ¾ cups water
• 1 cup granulated sugar
• 3 cups limoncello
• 9 tablespoons lemon juice

Tiramisu:

• 144 crisp ladyfinger cookies (about two 7 oz packages)
• 72 oz mascarpone cheese, chilled
• 45 oz prepared lemon curd
• 1 cup limoncello
• 12 tablespoons lemon juice
• 6 cups heavy whipping cream
• 1 cup granulated sugar

Topping (Optional):

• 3 cups heavy whipping cream
• 6-9 tablespoons powdered sugar
• 3 lemons, zested

Instructions:

Limoncello Syrup:

1. In a small saucepan, combine water and sugar. Stir over medium-high heat until sugar is dissolved.
2. Remove from heat and stir in limoncello and lemon juice.
3. Pour the syrup into a shallow bowl and set aside to cool slightly.

Tiramisu:

1. In a large bowl or stand mixer, mix mascarpone cheese on medium-low speed until loosened, about 30 seconds.
2. Add lemon curd and mix until combined. Then add limoncello and lemon juice, mixing until combined without overbeating the mascarpone. Set aside.
3. In a separate large bowl or stand mixer, beat heavy whipping cream and sugar until stiff peaks form.
4. Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest until combined.
5. Dip each ladyfinger into the syrup for about 2 seconds on each side, ensuring they are not overly saturated.
6. Arrange dipped ladyfingers in a 9×13 pan in a single layer, all facing the same direction. Cut ladyfingers to fit as needed.
7. Spread half of the mascarpone cream over the first layer of ladyfingers, then arrange the remaining ladyfingers in the same way over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers.
8. Cover the dish and refrigerate overnight. Top with additional whipped cream before serving if desired.

Optional Topping:

1. Beat heavy cream and powdered sugar until stiff peaks form.
2. Place whipped cream in a piping bag and pipe dollops over the tiramisu. Sprinkle with lemon zest.