Chilled tiramisu cups with limoncello syrup, mascarpone cream, and ladyfingers create a zesty, creamy delight.
# What You Need:
→ Limoncello Syrup
01 - 1/2 cup limoncello liqueur
02 - 1/3 cup plus 1 tablespoon water
03 - 2 tablespoons granulated sugar
04 - Zest of 1 lemon
→ Mascarpone Cream
05 - 1 cup mascarpone cheese, cold
06 - 3/4 cup plus 1 tablespoon heavy cream, cold
07 - 1/2 cup powdered sugar
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon
→ Assembly
10 - 20 to 24 ladyfinger biscuits (savoiardi), cut to fit cups
11 - Lemon zest for garnish
12 - White chocolate curls or shavings for garnish (optional)
# Steps:
01 - In a small saucepan, combine limoncello, water, granulated sugar, and lemon zest. Heat over medium heat, stirring until sugar dissolves completely. Remove from heat and let cool to room temperature.
02 - In a large bowl, beat mascarpone, heavy cream, powdered sugar, vanilla extract, and lemon zest until smooth and fluffy. Be careful not to overbeat the mixture.
03 - Dip ladyfingers briefly into the cooled limoncello syrup, ensuring they absorb liquid without becoming oversaturated or falling apart.
04 - Arrange a single layer of soaked ladyfingers at the bottom of each serving cup.
05 - Spoon or pipe a layer of mascarpone cream over the ladyfingers in each cup.
06 - Repeat the layering process with additional soaked ladyfingers and mascarpone cream until cups are filled, finishing with a cream layer on top.
07 - Cover and refrigerate for at least 3 hours or overnight to allow flavors to fully develop and meld together.
08 - Just before serving, garnish each cup with fresh lemon zest and optional white chocolate curls. Serve well chilled.
