Limoncello Ricotta Tiramisù
A bright, vibrant twist on the classic tiramisu is a perfect no-bake dessert! Limoncello Ricotta Tiramisù will be your summertime favorite!
Equipment
- 8x8 inch baking dish, or 8 individual ramekins
Ingredients
- 4 egg yolks
- ⅔ cup plus 2 Tablespoons of sugar divided
- 8 ounces heavy cream
- 4 ounces ricotta cheese
- 4 ounces mascarpone cheese
- ½ teaspoon vanilla extract
- Zest of 1 medium lemon
- 1 cup lemon juice
- 1 cup water
- ¼ cup limoncello liqueur
- 1 package ladyfingers 7 ounces or 24-count
Instructions
- 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 aside⅔ cup plus 2 Tablespoons of sugar, 4 egg yolks
- Using a hand mixer, whip the cream until you achieve medium soft peaks. Set aside.8 ounces heavy 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 peaks.4 ounces ricotta cheese, 4 ounces mascarpone cheese, ½ teaspoon vanilla extract, Zest of 1 medium lemon, ⅔ cup plus 2 Tablespoons of sugar
- Fold the mascarpone mixture into the egg mixture and gently mix to fully incorporate the cream. Set aside.
- Add the lemon juice, water, the remaining 2 Tablespoons of sugar, and the limoncello to a separate bowl and whisk until the sugar is dissolved.1 cup lemon juice, 1 cup water, ¼ cup limoncello liqueur, ⅔ cup plus 2 Tablespoons of sugar
- 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. First, soak a lady finger in the soaking liquid for about 3 seconds. They will absorb liquid quickly and then become quite mushy, so work quickly one at a time. Place soaked lady fingers in a single layer as the bottom layer of the dish. Spread a layer of cream over the lady fingers (about half of the cream per layer if making this in an 8x8 inch baking dish). 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 when you are ready to serve.
Nutrition
Calories: 403kcalCarbohydrates: 38gProtein: 8gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 205mgSodium: 70mgPotassium: 112mgFiber: 0.3gSugar: 21gVitamin A: 947IUVitamin C: 12mgCalcium: 94mgIron: 1mg
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