Mary Berry Limoncello Tiramisu Recipe

This zesty Limoncello Tiramisu is a refreshing twist on the Italian classic as well as being effortlessly impressive! Soaking the sponge fingers in a lemon-sugar syrup makes the base go moist and boozy, which along with the swirls of lemon curd adds a sharp, citrusy brightness to this dessert that is so uplifting after a heavy meal.

Mary Berry Limoncello Tiramisu Recipe Ingredients

• The Mascarpone Cream:
  • 250g (9 oz) full-fat mascarpone cheese
  • 300ml (1/2 pint) double cream
  • 150g (5 oz) luxury lemon curd
  • 2 tbsp icing sugar, sifted
• The Syrup & Sponge:
  • 150ml (5 fl oz) Limoncello liqueur
  • 100ml (3 1/2 fl oz) lemon juice (freshly squeezed)
  • 50g (2 oz) caster sugar
  • 200g (7 oz) sponge fingers (savoiardi)
• The Topping:
  • 25g (1 oz) white chocolate (in a block, for grating)
  • 200g (7 oz) crushed amaretti biscuits
  • Lemon zest strips (optional)

How To Make Mary Berry Limoncello Tiramisu Recipe

1. Make the syrup: In a shallow wide bowl, combine the Limoncello liqueur, fresh lemon juice, and caster sugar. Stir well until the sugar has completely dissolved. Set aside.
2. Whip the cream: In a large mixing bowl, place the mascarpone cheese, icing sugar, and about 2 tablespoons of the lemon curd. Whisk gently until smooth. Pour in the double cream and whisk again until the mixture forms soft peaks. Be careful not to over-whip or it will turn buttery.
3. Dip the fingers: Take one sponge finger at a time and dip it into the Limoncello syrup. Turn it over once to coat, but do not soak it for too long or it will disintegrate.
4. Layer one: Arrange half of the dipped sponge fingers in the base of a 2-liter (3 1/2 pint) serving dish or glass trifle bowl.
5. Swirl and spread: Spoon half of the mascarpone cream mixture over the sponge fingers and spread it out evenly. Drizzle half of the remaining lemon curd over the cream and swirl it lightly with a spoon handle. Scatter half of the crushed amaretti biscuits on top for crunch.
6. Layer two: Repeat the process with the remaining dipped sponge fingers, followed by the rest of the mascarpone cream. Drizzle the final bit of lemon curd on top and swirl again.
7. Chill: Cover the dish with cling film and refrigerate for at least 6 hours, or ideally overnight. This allows the sponge to soften and the flavors to mature.
8. Serve: Just before serving, sprinkle with the remaining crushed amaretti biscuits and grate the white chocolate over the top. Garnish with lemon zest strips if desired.

Recipe Tips!

• The Dip Dip: Speed is crucial when dipping sponge fingers! A quick “in-and-out” ensures they absorb just enough syrup to become cake-like without turning into a soggy mush at the bottom of your dish.
• Curd Quality: Since lemon curd provides the main punch of flavor, use a high-quality “luxury” store-bought jar or homemade curd. Cheap curd can taste artificial and metallic.
• Soft Peaks Only: When whipping the mascarpone and double cream, stop as soon as it holds a shape. Mascarpone has a high fat content and can split (curdle) very quickly if beaten too aggressively.
• Amaretti Crunch: Don’t add the top layer of amaretti biscuits until right before serving! If you put them on before chilling, they will absorb moisture from the cream and lose their signature snap.

What To Serve With Mary Berry Limoncello Tiramisu Recipe?

This Mary Berry Limoncello Tiramisu Recipe is a light, palate-cleansing dessert that works beautifully on its own! However, a small glass of chilled Limoncello served alongside it is a wonderful way to echo the flavors. For a hot option, a fresh pot of Earl Grey Tea complements the citrus notes perfectly! If you want to add fresh fruit, a garnish of fresh blueberries or raspberries adds a pop of color that looks stunning against the white cream.

How To Store Mary Berry Limoncello Tiramisu Recipe

• Refrigerate: Keep the tiramisu covered in the fridge for up to 2 days. The sponge fingers will continue to soften, making it even more spoonable on day two.
• Make Ahead: This is the ultimate make-ahead dessert! Making it 24 hours in advance actually improves the texture as the cream sets and the sponge hydrates.
• Freeze: Freezing is not recommended. The mascarpone cream texture can change and become grainy when thawed, and the sponge fingers may weep liquid.

Mary Berry Limoncello Tiramisu Recipe Nutrition Facts

• Calories: 480 kcal
• Fat: 35g
• Carbohydrates: 42g
• Protein: 6g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Tiramisu Recipe
• Mary Berry Lime and Coconut Cake Recipe
• Mary Berry Lemon and Lime Cheesecake Recipe

Mary Berry Limoncello Tiramisu Recipe

Author: Chloe Saidani Cooking Method:Mixing Cuisine:Italian-British Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: minutesRest time:6 hours Total time:6 hours 30 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:480 kcal Best Season:Available

Description

A summery, citrus-packed take on tiramisu using lemon curd and Limoncello liqueur. The layers of creamy mascarpone and crunchy amaretti biscuits create a perfect balance of textures.

Ingredients

• 250g mascarpone
• 300ml double cream
• 150ml Limoncello
• 150g lemon curd
• 200g sponge fingers
• 200g amaretti biscuits

Instructions

1. Mix Limoncello, lemon juice, and sugar for syrup.
2. Whisk mascarpone, cream, sugar, and some curd to soft peaks.
3. Dip sponges in syrup; layer in dish.
4. Top with cream mix, curd swirls, and crushed amaretti.
5. Repeat layers (sponges, cream, curd).
6. Chill 6 hours; top with white chocolate and amaretti.

Notes

• Dip the sponges quickly so they don’t get soggy.
• Add the final amaretti crunch just before serving.
• Use luxury lemon curd for the best flavor.

Keywords:Mary Berry Limoncello Tiramisu Recipe