Limoncello Tiramisu

Ingredients

For the Filling:

2 cups mascarpone cheese (16 ounce container)

¼ cup lemon curd*

¼ cup limoncello

1 lemon, zested and juiced

2 cups heavy whipping cream

⅓ cup powdered sugar

For the Soak:

¾ cup sugar

4 lemons, zested and juiced

½ cup limoncello

2 packages ladyfinger cookies** (about 40 cookies total)

For the Drizzle:

¼ cup lemon curd

1 tablespoon limoncello (optional)

Directions

In a large bowl using a handheld mixer, cream together the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice and zest of one lemon. Set aside.
In another bowl using a handheld mixer, cream together the heavy whipping cream and powdered sugar until mixture thickens into peaks.
Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture. Set aside.
To make the soak, bring sugar and the juice and zest of four lemons to a boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat and pour in half a cup limoncello.
To assemble, take the ladyfingers and quickly dip them in the soak mixture, allowing them to soak up some the liquid. Repeat with half of the ladyfingers laying them to fit in the bottom of the baking pan, cutting to fit if necessary.
Gently scoop on half of the mascarpone mixture and spread over the ladyfingers. Repeat the layers with the remaining soaked ladyfingers, ending with the other half of the mascarpone filling.
To make the drizzle, thin out ¼ cup of lemon curd with either a tablespoon of limoncello, or remaining soak. Whisk and then carefully drizzle over top of the tiramisu.
Cover and refrigerate for at least 4 hours or up to a day before serving.

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