Limoncello Tiramisu
Servings:
6
prep time:
15 mins
cook time:
1 hour 15 mins
Total time:
1 hour 30 mins
Ingredients
-
3 eggs
-
⅓ cup sugar
-
½ cup fresh lemon juice
-
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
6 tablespoons cut into small cubes
-
½ teaspoon vanilla extract
-
1 lemon, for zest
-
Vermont Creamery Mascarpone
8 ounces
-
1 cup heavy cream
-
2 tablespoons sugar
-
1 lemon for zest
-
1 package ladyfingers
-
½ cup limoncello
-
1 meyer lemon cut into paper thin slices
-
Powdered sugar, optional
Directions
- Whisk together eggs and sugar in a medium saucepan. Add lemon juice and butter. Cook, stirring with a spatula, over medium-low heat until butter is melted. Continue to stir constantly 5-8 minutes or until mixture is thick enough to coat the spatula. Strain through a fine mesh sieve into a bowl. Stir in vanilla and lemon zest. Set aside
- Beat mascarpone, cream, sugar, and lemon zest in medium bowl with whisk or hand mixer until light and fluffy. Set aside.,Place 2 ladyfingers into each of 6 wide glass jars or ramekins. Brush ladyfingers liberally with limoncello, then top with lemon curd and mascarpone mixture. Top with more ladyfingers and brush with limoncello. Repeat layers of lemon curd and mascarpone. Top with a final layer of ladyfingers, brushing with remaining limoncello
- Allow tiramisu to sit at least 1 hour. Serve garnished with lemon slices and powdered sugar, if desired.
