A lemon twist on the classic Italian dessert! Limoncello tiramisu is a great, easy to make, no bake summer dessert with sweet lemony flavor in each bite.
In a shallow bowl, combine the 1 ½ cups limoncello, ½ cup water, 2 tablespoons lemon juice, and 1 tablespoon of the lemon zest (about the zest of 1 lemon).
Stacking 3 to 4 cookies at a time, dip one side of the cookies for about 3 seconds, flip and dip the other side for another 3 seconds letting excess liquid drain slightly before placing on a clean sheet pan. Once all the cookies are soaked either discard the remaining liquid (there should be less than a ¼ cup left) or pour over soaked cookies. Transfer the pan to the refrigerator to chill while making the filling.
Combine the 16 ounces mascarpone cheese, 1 ½ cups lemon curd, ½ cup granulated sugar, and 1 tablespoon lemon zest in a mixing bowl and beat on medium speed in a standing mixer or with a hand mixer for about 1 minute or until smooth.
In a clean mixing bowl, beat the heavy cream until stiff, it should have the look of whipped cream.
Working in three batches, add the whipped cream to the mascarpone mixture. Gently stir the whipped cream into the mixture so the whipped cream doesn't lose its fluffy texture.
Spread a thin layer of the finished lemon mascarpone cream on the bottom of the pan. Layer the soaked ladyfingers in 2 rows (12 cookies in each row.) Top with about half the lemon mascarpone cream and repeat with the remaining ingredients.
Cover the pan and chill in the refrigerator for at least 6 hours or overnight. Slice, serve, and enjoy!
Notes
To make this non-alcoholic, substitute lemonade concentrate for the limoncello.
Ladyfinger cookies should be well soaked, but still able to handle without completely falling apart.
For best-whipped cream results, I like to chill the bowl of my mixer in the fridge while prepping the other ingredients.