Limoncello Tiramisu Cups (Print View)

Layers of lemon mascarpone cream and limoncello-soaked ladyfingers create a refreshing summer treat.

# Components:

→ Cream Layer

01 - 1 cup mascarpone cheese, chilled
02 - 3/4 cup plus 1 tablespoon heavy cream, cold
03 - 1/3 cup granulated sugar
04 - Zest of 1 lemon
05 - 1 teaspoon pure vanilla extract

→ Limoncello Syrup

06 - 1/2 cup limoncello liqueur
07 - 1/4 cup fresh lemon juice
08 - 1/4 cup water
09 - 1 tablespoon granulated sugar

→ Base & Assembly

10 - 18 ladyfinger biscuits (savoiardi)
11 - Lemon zest for garnish
12 - Fresh mint leaves for garnish, optional

# Preparation Steps:

01 - Combine limoncello, lemon juice, water, and 1 tablespoon sugar in a small bowl. Stir until sugar dissolves completely and set aside.
02 - Whip cold heavy cream with sugar and vanilla extract in a mixing bowl until soft peaks form. Gently fold in chilled mascarpone and lemon zest until smooth and creamy, being careful not to overmix.
03 - Break each ladyfinger into 2 to 3 pieces sized to fit your serving glasses. Quickly dip ladyfingers one at a time into the limoncello syrup for just a moment, avoiding soaking.
04 - Arrange dipped ladyfinger pieces as the base layer in each 8-ounce serving glass. Spoon a generous layer of mascarpone cream over the ladyfingers.
05 - Add a second layer of syrup-dipped ladyfingers, then finish with a final layer of mascarpone cream on top.
06 - Cover each glass and refrigerate for at least 2 hours until the components are set and thoroughly chilled.
07 - Just before serving, top each cup with additional lemon zest and fresh mint leaves if desired.

# Expert Advice:

01 -
  • It's no-bake, which means you can make it on the hottest day without heating up your kitchen.
  • The limoncello syrup adds sophistication without requiring you to be a pastry chef.
  • Light enough to serve after a heavy meal, but fancy enough to impress people you actually want to impress.
02 -
  • The limoncello syrup has to be cool or room temperature before you dip—warm syrup will melt the mascarpone and ruin the layers, and I learned this by making that exact mistake once.
  • Breaking the ladyfingers is actually important; whole ones stick out of the glass and look clumsy, but pieces layer beautifully and fit the serving style.
03 -
  • Zest your lemons before you juice them—once you cut them in half, it's twice as hard to zest and you lose precious oils in the process.
  • If your mascarpone is too soft when you open the container, put it back in the fridge for 15 minutes before folding it in; cold mascarpone folds in cleanly and stays fluffy.
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