Místè Limoncello
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Limoncello Tiramisu Cake

Prepare to indulge in a delicious treat that brings a taste of Italy right to your table!

Introducing the Limoncello Tiramisu Cake, a delightful blend of creamy mascarpone, Greek yogurt, and whipped cream, all infused with the refreshing zest of Místè Limoncello. This recipe is perfect for sharing with friends and family, and it's sure to become a favorite. Let's get started!

30 minutes + 3 hours cooling
 Preparation time
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Suitable for 8 people
  • 100ml Místè Limoncello
  • 300ml Whipped cream
  • 250g Mascarpone
  • 200g Greek yogurt
  • 2 Packs of ladyfingers
  • 2 Organic lemons
  • 3 tsp sugar
  • 6 tbsp icing sugar
  • 4 tbsp lemon curd
  • 1 Bag of whisk fix
  • Box/bag of sliced almonds
How to make it!
  1. Heat 100ml of Místè Limoncello with the juice of two lemons and 3 teaspoons of sugar in a pan. Let it simmer for 5 minutes. Pour the mixture into a flat dish and let it cool down.

  2. In a bowl, whisk 250g of mascarpone until smooth. Add the Greek yogurt and 4 tablespoons of lemon curd, mixing until well combined.

  3. In another bowl, whip 300ml of whipped cream with the whisk fix and 6 tablespoons of icing sugar until stiff peaks form.

  4. Gently fold the whipped cream into the mascarpone mixture with a spatula, ensuring it remains light and fluffy.

  5. Dip each ladyfinger into the cooled Limoncello mixture for 3 seconds, then layer them in a springform pan to cover the entire base.

  6. Spread a thick layer of the mascarpone mixture over the ladyfingers. Repeat this step, ending with a thick coat of mascarpone.

  7. Refrigerate the cake for at least 3 hours to let it set.

  8. Before serving, toast the sliced almonds in a frying pan until golden brown, then let them cool. Sprinkle the almonds over the top of the cake for a delightful finish.

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