Limoncello Tiramisu Cups (Print View)

Layers of lemon mascarpone cream and limoncello-dipped ladyfingers chilled to perfection.

# 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), approximately 5.3 ounces
11 - Lemon zest for garnish
12 - Fresh mint leaves for garnish (optional)

# Directions:

01 - In a small bowl, combine limoncello, lemon juice, water, and 1 tablespoon sugar. Stir until sugar dissolves completely. Set aside.
02 - In a mixing bowl, whip the cold heavy cream with sugar and vanilla extract until soft peaks form. Gently fold in the mascarpone and lemon zest until smooth and creamy, being careful not to overmix.
03 - Break each ladyfinger into 2 to 3 pieces to fit your 8-ounce serving glasses.
04 - Quickly dip ladyfinger pieces, one at a time, into the limoncello syrup using a brief dip rather than soaking. Layer the bottom of each glass with dipped ladyfingers.
05 - Spoon a generous layer of mascarpone cream over the ladyfingers in each glass.
06 - Repeat with another layer of syrup-dipped ladyfingers and finish with a final layer of mascarpone cream.
07 - Cover and refrigerate for at least 2 hours to set and chill completely.
08 - Just before serving, garnish each cup with extra lemon zest and fresh mint leaves if desired.

# Expert Advice:

01 -
  • No baking required, just layering and patience, which means you can make elegant desserts even on your laziest days.
  • The limoncello syrup gives you that boozy sophistication without any of the heavy sweetness you'd expect.
  • Individual glasses mean no plating stress when guests arrive, and they look restaurant-quality without the fuss.
02 -
  • The limoncello syrup ratio matters more than you'd think; too much alcohol and the ladyfingers taste boozy instead of balanced, so respect the measurements.
  • If your mascarpone is warm or your cream isn't cold, the whole mixture will separate and become grainy no matter how gently you fold, so temperature is not negotiable.
03 -
  • Zest your lemon before you cut it and juice it, otherwise you'll be fighting with a slippery, half-squeezed fruit and getting nowhere.
  • If you don't have individual serving glasses, a shallow bowl or even a wine glass works perfectly, so don't stress about finding the exact vessels.
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