Limoncello Tiramisu 
Indulge in the refreshing and zesty flavor of Limoncello Tiramisu! This delightful twist on the classic tiramisu features a creamy Limoncello mascarpone, luscious lemon curd, and ladyfingers soaked in a bright Limoncello syrup. Perfect for any occasion, this dessert is sure to impress!
Ingredients:
Limoncello Syrup:
1/2 cup granulated sugar (100 grams) 
2 tbsp lemon zest
1/3 cup lemon juice (78 ml)
1/2 cup Limoncello liqueur (120 ml) 
Limoncello Mascarpone:
2 cups Mascarpone cheese (452 grams) 
2 tbsp lemon zest
3 tbsp lemon juice (45 ml)
1/4 cup Limoncello liqueur
1/2 cup lemon curd (recipe linked)
1 1/2 cups heavy cream (354 ml) 
1/3 cup powdered sugar (41 grams)
To Assemble:
26 ladyfinger cookies 
1 cup lemon curd (recipe linked)
Instructions:
1. Make the Limoncello Syrup:
In a small pan, combine the sugar, lemon zest, and lemon juice. Stir to combine and bring the mixture to a boil.
Once boiling and the sugar has dissolved, turn off the heat.
Stir in the Limoncello liqueur and set aside to cool.
2. Prepare the Limoncello Mascarpone:
In a mixing bowl, beat the Mascarpone cheese with lemon zest, lemon juice, and Limoncello liqueur until creamy.
Add the lemon curd and mix until combined. Set aside.
In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Gently fold half of the whipped cream into the mascarpone mixture. Then fold in the remaining whipped cream until a fluffy cream forms.
3. Assemble the Tiramisu:
Dunk each ladyfinger in the cooled Limoncello syrup briefly and place them in the bottom of a 11×8-inch pan (or similar size).
Spread half of the Limoncello mascarpone over the ladyfingers using an offset spatula.
Spread 1/2 cup of lemon curd on top of the mascarpone layer.
Dunk more ladyfingers in the syrup and layer them on top.
Spread the remaining mascarpone on top. If you have extra mascarpone, reserve it for piping around the edges.
If you don’t have any mascarpone left, you can top the tiramisu with whipped cream instead.
Pipe any leftover mascarpone (or whipped cream) around the edges and top the center with more lemon curd. Optionally, sprinkle with lemon zest for garnish.
4. Chill:
Refrigerate the tiramisu for at least 4 hours before serving to allow the flavors to meld and the dessert to set.
Notes:
Lemon Curd: You can use store-bought or homemade lemon curd.
Serving: This dessert is best enjoyed chilled and can be made a day in advance for added flavor.
Enjoy this refreshing Limoncello Tiramisu for a perfect blend of creamy, tangy, and sweet flavors! 