Limoncello Tiramisu Topped With Bulbous Blueberries – It’s Unmistakably Fantastic

I’ve never really had tiramisu to many times in my life. I’m a country girl and we eat cake, pie, and cookies haha! Tiramisu always seemed to fancy to make and it was something that you would find in a bakery or cafe. Well, that mindset changed when I came across this wonderful recipe over on the Comfortable Food blog. I can’t believe how easy this limoncello tiramisu was to make!


I always think that I can tweak and improve upon recipes, too. However, I left this one alone and made it as is. I’m glad that I did 🙂



lemons – 2, juice and zest of

limoncello – 1 1/2 cups, divided

Domino sugar – 1 cup, divided

water – 1 cup

eggs – 6 large, whites and yolks separated

lemon curd – 1 small jar

mascarpone – 2 cups

lady fingers – about 40

blueberries – 1 1/2 cups, fresh


Put the lemon juice, 1 cup of the limoncello, 1/2 cup sugar and the water in a small saucepan and bring to a boil.  Let it boil for about 4 – 5 minutes, stirring constantly to dissolve the sugar, then set aside and allow to cool completely.

Put a medium/large pot of water to boil, then in a heat safe bowl that is large enough to fit on top of the pot, beat together the egg yolks, 1/4 cup of lemon curd, the lemon zest, th1/4 cup of sugar and 1/2 cup of the limoncello.

Put this bowl over the boiling water, and whisk constantly, scraping down the sides for about 5 minutes, or until the mixture thickens and makes ribbons when dropped on the surface.  Remove from heat and allow to cool.

Put the egg whites and remaining 1/4 cup of sugar in a bowl, and use an electric mixer to beat until firm peaks form and set aside.

Put the mascarpone in a large bowl, and stir with a wooden spoon until broken up and soft.  Add the cooled egg yolk/lemon mixture and gently fold together with a spatula.  Begin to fold in the egg whites a little at a time, until the mixture is light and completely blended.

Pour some of the cooled syrup into a small dish – no deeper than 1/4″.  Begin to gently soak the lady fingers – one at a time – by rolling them gently in the syrup.  Don’t leave them in the syrup long as they will fall apart.

Line the bottom of a 9×13″ casserole dish with an even layer of lady fingers, then spread 1/2 of the mascarpone mixture evenly over the top.  Repeat with another layer of lady fingers and custard, then cover and refrigerate overnight or for at least 4 hours.

Before serving, sprinkle blueberries over the top.  Whisk together about 1/4 cup more of lemon curd with some limoncello until runny, then drizzle this over the top of the blueberries.





Quick Tip: Any fruit will due with this tiramisu but blueberries are best.