There's so much to love about this incredible mascarpone cream recipe. It's a lot like whipped cream, but richer, creamier and even more delectable! Learn how to make it and serve it with all your favorite desserts, taking them to a whole new level. Prep: 5 mins. Cook: 0 mins. Total: 5 mins. Servings: 6 servings.
Dip the ladyfingers: Dip and flip each ladyfinger in the coffee mix for 3-4 seconds and layer it in the bottom of any 8" x 5" x 3" baking dish (Pic 4). Start layering: Spread half the cream mixture evenly on top of the ladyfingers. Make sure to cover the corners as well. Use a spatula to even out the surface (Pic 5).

8 oz (1 cup) whipping cream; 1 oz (1/4 cup) confectioner’s sugar; Make the Cheese Filling. Whip the cream until stiff peaks form, then add to the mascarpone/cream cheese, along with about 2 tablespoons of limoncello and the powdered sugar and lemon rind. Fold together until evenly combined. Start Assembling the Limoncello Tiramisu

Dip and layer remaining ladyfingers. Top with remaining cream mixture, then chill for for 2-3 hours. Dust with cocoa. After chilling for a couple hours, dust the top layer with a dense layer of unsweetened cocoa powder. Use a sifter. This is a classic finishing touch to the entire tiramisu dessert. Chill overnight.
The cream layer is composed of mascarpone, rum, vanilla-scented whipped cream, and custard. A classic tiramisu recipe calls for raw egg yolks. Since I know some are hesitant to eat raw eggs, I lightly and carefully cook the custard (also called zabaglione) until thick and creamy, keeping my recipe true to the classic flavor and using Italian
Using a hand mixer, mix until soft peaks form, about 3-4 minutes. Add the mascarpone and mix until stiff peaks form about 2 minutes. Set Aside. Place the strawberries into a bowl with the lemon juice and toss to combine. To assemble, spread ⅓ of the whipped cream mascarpone mixture into the bottom of a 9×9-inch pan.
OgLm.
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    • mascarpone or cream cheese for tiramisu