What if you don’t like the taste of alcohol?
If the limoncello flavor is too strong for you, then add it with the water and sugar and simmer it for 4-5 minutes to cook off some of the alcohol. Feel free to omit it from the mascarpone cream if desired.
I would not completely substitute the limoncello in the cream for lemon juice as it would likely be too lemony however I have not tested it this way.
How to make it look like the pictures?
If you’d like to decorate the limoncello tiramisu like I did in the pictures, whip an additional 1 cup of heavy whipping cream with 2-3 tablespoons of powdered sugar until stiff peaks form.
I used a large round open tip to pipe dollops of cream in rows across the tiramisu. If you don’t have a piping tip and bag, you can just use a zip top bag and cut the corner off and pipe that way.
I finished the tiramisu with freshly grated lemon zest sprinkled over the top. You can decorate ahead of time as the whipped cream holds up well overnight in the refrigerator.
How to store the tiramisu
Cover the dish with plastic wrap or foil and store any leftovers in the refrigerator.
How long will it last?
The limoncello tiramisu will be good up to 4 days in the refrigerator. It actually gets better with increased time in the fridge so it is a great make-ahead dessert!
INGREDIENTS
Limoncello Syrup
1 ¼ cups water
⅓ cup granulated sugar
1 cup limoncello
3 tablespoons lemon juice
Tiramisu
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