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Limoncello Tiramisu

with Protein Water Lemonade
High Protein (15g+)
recipe-difficulty
A bit cheffy
recipe-serves
16-18
ready-in
4hrs
Limoncello Tiramisu

Give your dessert table a bright, zesty twist this festive season with our Lemon Limoncella Tiramisu. Tangy layers enhanced with lemonade Protein Water give this creamy sweet treat a light, airy finish with extra protein and electrolyte benefits. Topped with a sprinkle of fresh lemon zest, each bite is refreshing, indulgent, and perfectly balanced - a summery take on a classic Italian favourite that is ideal for Christmas or summer celebrations. 

 

Seriously one to make. The recipe team could not stop eating it!

Treats + Desserts
Italian inspired
Pantry Items
View in metric

For the biscuit layer

  • 2 cups milk (your choice of)
  • 40 to 45 crisp (savoiardi) ladyfingers

For the Limoncello curd

  • 10 egg yolks
  • 2 cups organic raw sugar
  • 2/3 cup Limoncello
  • 1 cup lemon juice (1.5-2 lemons)
  • ½ cup cold butter, cubed

For the cream layer

  1. To make your lemon curd, pop a medium pot on the heat with 2 cups of water and bring to a simmer/low-medium heat. Place a large glass bowl on top of the pot to create a double boiler. Add egg yolks, raw sugar, Limoncello and lemon juice to the bowl and whisk continuously until thickened and the mixture coats the back of a spoon - approx 10-15  minutes. Do not let the mixture boil.
  2. Remove the saucepan from the heat. While whisking, add the butter a few cubes at time until fully incorporated and smooth. 
  3. Cover and refrigerate for at least 3 hours (must be completely cooled before assembling).
  4. For the next step, using electric beaters, whip together cream, mascarpone and Protein Water Lemonade until combined and the cream is whipped (enough to pipe). Refrigerate until ready to assemble. 
  5. To assemble, dip the savoiardi biscuits quickly into the milk on both sides and layer into the bottom of a large clear trifle bowl (or you could make 2 medium trifles).
  6. Pipe a layer of cream and spread until it is even.
  7. Pipe a layer of limoncello curd and spread until even.
  8. Repeat the layers of biscuits, cream and curd until you reach the top.
  9. Finally pipe ‘kisses’ onto the top, starting around the outside and working your way in, until the top is fully covered. 
  10. Grate over lemon zest and refrigerate until serving. 

Note: This can be made a day in advance, just lightly cover with cling film.