Ingredients
- 2 cups mascarpone cheese
- 1/4 cup limoncello
- 1 pack ladyfingers
- 1 cup strong brewed espresso
- 3/4 cup granulated sugar
- 3 fresh eggs
- Zest of 1 lemon
- Cocoa powder for dusting
- Fresh berries (for garnish)
Instructions
- Prepare the espresso: Brew a strong cup of espresso or coffee and allow it to cool slightly. Stir in 1/4 cup of limoncello and set aside.
- Mix the mascarpone filling: In a large mixing bowl, combine 2 cups of mascarpone cheese, 3/4 cup of granulated sugar, and the zest of one lemon. Mix until creamy.
- Whip the eggs: In a separate bowl, vigorously whip 3 eggs until they are light and fluffy. Carefully fold the whipped eggs into the mascarpone mixture until well combined.
- Dip the ladyfingers: Quickly dip each ladyfinger into the espresso-limoncello mixture, making sure they’re soaked but not soggy.
- Layer the tiramisu: In a baking dish, create layers by starting with a layer of soaked ladyfingers, followed by a layer of the mascarpone filling. Repeat this process until all ingredients are used, finishing with the mascarpone on top.
- Chill and serve: Cover the dish and refrigerate for at least 240 minutes, or preferably overnight. Before serving, dust the top with cocoa powder and garnish with lemon zest for a pop of color.
Notes
For best results, allow the tiramisu to chill overnight to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian