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Sunday, January 31, 2016


We first experienced Limoncello on our trip to Italy several years ago.  A unique lemon liquer produced mainly in southern Italy.  When I began the hunt for a dessert recipe for this weekend's dinner party, I somehow stumbled across this twist on the classic Tiramisu (which I love, by the way) using Limoncello instead of Kahlua.    Well, twist my arm.....I'll give it a go!

This was so yummy!  Tangy and lemony.  Just a wonderful dessert, that your guests will absolutely love!
If you've made a classic tiramisu, you know it takes some time.....this one had me testing my skills along the way, but was well worth the effort.  One of the layers calls for lemon curd.  To save you some trouble, you probably can't find it in the grocery......and, in case you're wondering, the lemon pie filling that you will find on the shelf, is not the same as lemon curd (I learned that as I googled "Is lemon filling the same as lemon curd?", while standing in the baking aisle of the third grocery store I visited).  But, don't fret, making lemon curd was surprisingly easy.  (I also googled lemon curd recipes while in the grocery)

Tip:  Make the lemon curd first, allowing it to cool while you start assembling the rest of the dessert. 

Serves: 12


*For the Ricotta filling:
  • 32 oz. ricotta cheese
  • 1½ cup confectioner's sugar
  • 1 Tbsp. lemon zest
  • 1 Tbsp. Limoncello
*the classic tiramisu uses mascarpone cheese which can be pretty pricey, while this recipe used ricotta instead.  Ricotta is definitely cheaper, but still had a creamy flavor.

For the Limoncello soaked Lady Fingers
  • 1½ cups water
  • 1½ cups Limoncello
  • 1 ½ lbs. lady fingers (approximately 40)
This step has you diluting the limoncello, which absolutely makes sense since it is a very strong liquer.  The original recipe called for 2 cups limoncello and 2 cups water.  I had way too much liquid I'm recommending cutting that down by a ½ cup.  Hate to waste Limoncello!

For the Whipped Cream Topping:
  • 2 cups heavy whipping cream
  • 4 Tbsp. sugar


1.  In a large mixing bowl, combine ricotta, confectioner's sugar, zest and 1 Tbsp. Limoncello.  Mix to combine.  Set aside.
2.  In a medium sized pot, bring water and Limoncello to a simmer.  Keep at a simmer for five minutes.  Remove from heat and pour into a shallow heat safe dish and allow to cool for five minutes.
3.  Dip the lady fingers halfway into the warm Limoncello mixture and line the bottom of a 9x13 pan with the soaked lady fingers.  Once the bottom is covered with lady fingers, spread the ricotta mixture over the top.
4.  Place another row of soaked lady fingers on top of the ricotta mixture
5.  Spread the lemon curd on top of the lady fingers
6.  Place a final row of soaked lady fingers on top of the lemon curd
7.  Using a stand mixer or hand mixer, whip together the cream and sugar until soft peaks form
8.  Spread the whipped cream over the top of the lady fingers
9.  Refrigerate for at least four hours.  Preferably overnight.  Serve chilled. 

recipe adapted from:



  • 1½ cups fresh lemon juice (I used the bottled version)
  • 2 Tbsp. grated lemon zest 
  • 1½ cups sugar
  • 6 eggs
  • 1 cup unsalted butter


In a 6 quart saucepan, combine all the ingredients.  Cook over medium low heat until first bubbles appear on the surface.  About 6 minutes.  The mixture will continue to thicken as it cools.  

recipe c/o:  All

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