Limoncello Tiramisu Dessert Jars (Printable Version)

Bright layers of lemon mascarpone cream and limoncello-soaked ladyfingers in individual jars.

# The Ingredients You'll Need:

→ Limoncello Syrup

01 - 3.4 fl oz limoncello liqueur
02 - 3.4 fl oz water
03 - 1.4 oz granulated sugar
04 - Zest of 1 lemon

→ Mascarpone Cream

05 - 8.8 oz mascarpone cheese, cold
06 - 6.8 fl oz heavy cream, cold
07 - 2.8 oz powdered sugar
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon

→ Assembly

10 - 18 to 20 ladyfingers, halved
11 - 1.8 oz white chocolate, grated or shaved
12 - Extra lemon zest for garnish

# Step-by-Step Instructions:

01 - Combine water, sugar, and lemon zest in a small saucepan. Heat gently until sugar dissolves completely. Remove from heat and stir in limoncello. Allow to cool to room temperature.
02 - Whisk cold heavy cream in a mixing bowl until soft peaks form. In a separate bowl, beat mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth. Gently fold whipped cream into mascarpone mixture until fully combined and fluffy.
03 - Quickly dip each ladyfinger half into cooled limoncello syrup without oversaturating. Arrange a single layer at the bottom of each serving jar.
04 - Spoon or pipe mascarpone cream over the ladyfinger layer. Repeat with another layer of dipped ladyfingers followed by additional mascarpone cream.
05 - Top each jar with grated white chocolate and a generous pinch of fresh lemon zest.
06 - Refrigerate jars for a minimum of 2 hours, preferably overnight, to allow flavors to integrate. Serve thoroughly chilled.

# Additional Tips::

01 -
  • It looks fancy enough to impress at a dinner party but honest truth, it takes less than 30 minutes and zero baking skills.
  • The contrast between the silky mascarpone and the delicate limoncello-soaked ladyfingers is genuinely addictive, nothing heavy or cloying about it.
  • You can make these a full day ahead, which means one less thing to stress about when guests are arriving.
02 -
  • Cold ingredients are non-negotiable here—warm mascarpone and cream will separate instead of staying fluffy and cloud-like, and you'll end up frustrated.
  • That quick dip method isn't laziness, it's strategy; ladyfingers are absorbent little sponges and will disintegrate if you soak them like traditional tiramisu.
  • The syrup needs to be completely cool before mixing with mascarpone, otherwise the heat will start breaking down the cream and you'll get a deflated mess.
03 -
  • Make the mascarpone cream just before assembly—it holds better and tastes fresher when it hasn't been sitting around getting heavy.
  • Save a little syrup to brush on the inside of the jars before the first layer of ladyfingers, it adds depth and ensures every spoonful tastes intentional.
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