Summer Limoncello Tiramisu Cups Recipe
This is a quick and easy tiramisu twist using limoncello instead of coffee. It’s kind of a fresh take for summer and you don’t have to fuss with a big pan. I used those little clear cups I had lying around from some party last year. The mascarpone mix is smooth but not too sweet, and the lemon flavor really stands out without being overpowering.
Equipment
- Mixing bowl
- Electric mixer
- Small cups or glasses
- Spatula
Ingredients
- 8 oz mascarpone cheese room temperature
- 1/2 cup heavy cream cold
- 1/3 cup granulated sugar
- 1/3 cup limoncello plus extra for dipping ladyfingers
- 1 tsp vanilla extract
- 20 ladyfingers store-bought or homemade
- 1 tbsp lemon zest for garnish
Instructions
- Whip the heavy cream with sugar until soft peaks form. It helps if the bowl and beaters were chilled but I skipped that this time.
- In another bowl, mix mascarpone, limoncello, and vanilla extract until smooth. It might look a little lumpy at first but keep stirring.
- Fold the whipped cream gently into the mascarpone mixture. Don’t overmix or it’ll get runny.
- Quickly dip ladyfingers one by one into limoncello (not soaked, just a quick dip or they get mushy). Break them if needed to fit the cups.
- Layer dipped ladyfingers at the bottom of each cup, then spoon some mascarpone mixture on top. Repeat if your cups are tall enough.
- Finish with a sprinkle of lemon zest on top. Chill in the fridge at least 2 hours but overnight is better if you can wait.
Notes
These cups keep well covered in the fridge for up to 3 days. I sometimes add a little mint leaf on top but that’s just me trying to be fancy.