Limoncello Ricotta Tiramisù (Easy Twist on Classic Tiramisù)

What is in Classic Tiramisù?

This classic Italian dessert is from the late 1960’s and from Northern Italy. The classic version of tiramisù is composed of lady fingers that are soaked in coffee layered with a combination of whipped cream with sweetened mascarpone and egg yolks, and topped with cocoa powder. It is often layered in a large format baking dish but can be found in individual servings as well. 

There are several common alterations from the traditional tiramisu recipe, with the most common being some sort of alcohol added to the soaking liquid for the lady fingers. Dark rum, marsala wine, coffee liqueur, amaretto, madeira, Frangelico and others. Other cheeses, like ricotta, have been incorporated into versions of tiramisù as well. The classic is still the classic, but this dish really allows for creativity and, thus, a number of variations.

Here is what you need to make this Limoncello Ricotta Tiramisù recipe:

• Egg Yolks: Just like the classic, egg yolks creamed with sugar helps add richness to the creamy layers.
• Sugar: White sugar is used in several parts of the dish to add sweetness.
• Mascarpone: This Italian cream cheese is inherently sweet and typically used in the creamy layers of tiramisù.
• Ricotta: Another distinctively Italian cheese, whipped ricotta works very well as part of the sweetened cream.
• Heavy Cream: This lightens the texture of the cream after it is whipped.
• Vanilla Extract: Just a small amount of pure vanilla extract adds another dimension to this tiramisù cream.
• Lemon Zest: We add lemon zest to the cream to add a subtle lemon flavor throughout the dish
• Lemon Juice: Sweetened with sugar, lemon juice is the base of the liquid used to soak the lady fingers. The lemon juice adds the brightness of fresh lemons to this dish.
• Water: Just to dilute the soaking liquid so it isn't too overpowering
• Limoncello Liqueur: The added lemon liqueur in the soaking liquid really makes this dessert pop!
• Lady fingers: We usually buy these, which are made in Italy and we can usually find them at grocery stores, but you can make your own or use a different brand if desired. 
• Mint: Fresh mint leaves are a great garnish for this tiramisù

See recipe card below for quantities.

Substitutions

Here are a few common substitutions for the ingredients in this recipe:

• Limoncello: Anything that goes with lemons can be added as a liqueur instead of limoncello. Specifically a blueberry, blackberry or raspberry liqueur would work nicely
• Mint: You could also garnish with sweet basil leaves
• Ricotta: If you wanted to omit ricotta, just use twice as much mascarpone in the cream
  

Equipment

• Food Processor for whipping the mascarpone and ricotta. If you don't have a food processor, you can use the hand mixer to whip the two cheeses together, although a food processor will result in a smoother texture.
• Electric hand mixer for making whipped cream and combing the cheeses with the whipped cream. A metal hand whisk and some extra energy will also work if you don't have an electric mixer.
• A dish for the final product. You can build your tiramisù in almost anything. This recipe fits an 8”x8” baking dish making 2 layers, but you can use anything you like, including individual 8-10oz ramekins like we have pictured here!   

Step-by-Step Instructions

Step 1: Cream the Egg Yolks and Sugar

• In a large bowl, add ⅓ cup of sugar and the egg yolks and whisk until pale yellow and fluffy. You can also do this with a hand mixer. Set aside.

Step 2: Whip the Heavy Cream

• Using a hand mixer, whip the cream until you achieve medium/soft peaks. Set aside. 

Step 3: Make the Ricotta Mascarpone Cream

• Put the ricotta, mascarpone, lemon zest, vanilla extract and ⅓ cup of sugar into a food processor. Process until the mixture is smooth and creamy - a few minutes. Transfer the mascarpone mixture into the bowl of whipped cream, then continue to mix with your hand mixer on medium-low until thoroughly combined and thickened to stiff/firm peaks. 

Step 4: Finish the Cream

• Fold the mascarpone mixture into the egg mixture using a large rubber spatula and gently mix to fully incorporate the cream and egg yolks. Set aside.

Step 5: Make the Soaking Liquid

• Add the lemon juice, water, the remaining 2 Tablespoons of sugar, and the limoncello to a bowl and whisk until the sugar is dissolved. 

Step 6: Assemble the Dish

• This is a layered dish, and you can use any dish you like. We use an 8”x8” glass baking dish or individual ramekins as pictured for individual portions. First, soak a ladyfinger in the limoncello mixture for about 3 seconds. They will absorb liquid very quickly and then become quite mushy, so work quickly one at a time. Place dipped ladyfingers in a single layer as the bottom layer of the dish. Spread a layer of cream over the lady fingers (if making this in an 8x8 inch baking dish, you will use about half of the cream for each layer). Repeat the process with another layer of soaked lady fingers and top with the remaining cream. Once assembled, refrigerate for at least an hour before serving. Garnish with more lemon zest, a dollop of whipped cream, and a mint sprig on the top of the Limoncello Ricotta Tiramisù when you are ready to serve.

Variations

Here are a couple of ways to change up this limoncello tiramisu recipe:

• Use lime where it calls for lemon and use tequila instead of limoncello for a margarita tiramisu!
• Try using a different cookie instead of lady fingers. Be sure it is dry enough to soak up the liquid.
• Make it gluten free! You can easily make this a gluten free dessert by using Gluten Free Lady Fingers instead!

Storage

How to store leftover Tiramisù:

• Store leftover tiramisù covered in plastic wrap or an airtight container in the refrigerator for up to 5 days.

Can you freeze tiramisù?

• This does not freeze well so it is not recommended.

How to serve tiramisù?

• Tiramisu should be served cold. It can sit out of the refrigerator for up to 10-15 minutes before serving, but it should be chilled at least.