Limoncello Tiramisu Cake

Ingredients

For the Base

• 300 g ladyfinger biscuits (Savoiardi)

For the Limoncello Cream

• 350 g milk
• Zest of 3 organic lemons
• 160 g granulated sugar
• 100 g egg yolks (about 5–6 yolks)
• 25 g cornstarch
• 25 g rice starch
• 50 g freshly squeezed and strained lemon juice
• 100 g Limoncello liqueur
• A pinch of salt

For the Lemon Syrup

• 100 g granulated sugar
• 450 g water
• 130 g Limoncello liqueur
• The reserved zest from the 3 lemons

For the Tiramisu Cream

• 600 g prepared Limoncello cream
• 500 g mascarpone cheese
• 60 g powdered sugar
• 200 g heavy whipping cream

For Decoration

• 50 g reserved Limoncello cream

Instructions

1. Prepare the Limoncello Cream: Heat the milk with the lemon zest until hot (do not boil). In a bowl, whisk together the egg yolks, sugar, cornstarch, and rice starch. Gradually pour in the hot milk while whisking. Return the mixture to the saucepan and cook over medium heat until thickened. Remove from the heat, then stir in the lemon juice, Limoncello, and a pinch of salt. Cover with plastic wrap touching the surface and let it cool completely.
2. Make the Syrup: Bring the water and sugar to a boil until the sugar dissolves. Let it cool completely, then stir in the Limoncello and the reserved lemon zest.
3. Prepare the Tiramisu Cream: Beat the mascarpone with the powdered sugar until smooth. Fold in the cooled Limoncello cream, then gently fold in the whipped heavy cream until light and creamy.
4. Assemble the Cake: Quickly dip each ladyfinger into the syrup and arrange them in the bottom of a 22–24 cm (9-inch) cake ring or springform pan. Spread a layer of the cream over the biscuits. Repeat the layers until all ingredients are used, finishing with cream.
5. Decorate: Pipe dollops of the reserved Limoncello cream over the top using a piping bag.
6. Chill: Refrigerate for at least 6 hours, preferably overnight, before serving.

Tip: This recipe can also be prepared in a 35 × 25 cm (14 × 10 inch) baking dish. Use about 400 g of ladyfingers and approximately 1½ batches of the syrup.