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Festive Limoncello Tiramisu
  • Prep
  • Total
  • Serving

Festive Limoncello Tiramisu

A high‑appeal global twist that attracts younger diners with the irresistible stretch of Mozzarella, this modern take on kimbap wraps melty Mozza with tangy kimchi and bold fillings for a craveable fusion bite. Easy to prep, visually engaging, and perfectly aligned with trending Asian‑inspired flavours, it's an approachable way for operators to add excitement to their menus and boost sales with a simple, cheese‑forward upgrade.

View The Recipe

Recommended Products

We recommend you use these Saputo products for this dish!

20 percent Pizza Mozzarella Cheese Shred

20% Pizza Mozzarella Shred

Our 20% Pizza Mozzarella cheese features a full, clean flavour, golden colour, soft texture, and unparalleled melting and stretching qualities. It is shredded to shorten prep time and helping operators reduce labour costs.

20 percent Pizza Mozzarella Cheese Sticks

20% Pizza Mozzarella Sticks

Our 20% M.F. Pizza Mozzarella cheese sticks feature excellent stretch and a clean buttery flavour.

Ingredients

Limoncello Festive Tiramisu

  • 3 Gingerbread Cookies
  • 100 ml Limoncello Syrup
  • 200 g Mascarpone Cream
  • Lemon zest, for garnish

 

Limoncello Syrup

  • 250 ml Limoncello
  • 300 ml Water
  • 75 ml Sugar
  • 40 ml Lemon Juice

 

Mascarpone Cream

Directions

Limoncello Syrup

  1. Combine the water and sugar in a saucepan and heat until the sugar is fully dissolved.
  2. Remove from the heat and stir in the limoncello and lemon juice.
  3. Cool completely and refrigerate until needed.

Mascarpone Cream

  1. In a mixer, whip the Mascarpone until smooth.
  2. Add the lemon curd, limoncello, lemon juice and 18 G Protein Beverage and mix until fully incorporated.
  3. In a separate bowl, whip the whipping cream and icing sugar to soft peaks.
  4. Fold half of the whipped cream into the Mascarpone mixture.
  5. Gently fold in the remaining whipped cream until light and smooth.
  6. Refrigerate until ready to use.

Assembly

  1. Dip the gingerbread cookies into the limoncello syrup until lightly softened.
  2. Break the cookies into pieces and place a layer in the bottom of a dessert glass.
  3. Add a layer of Mascarpone cream.
  4. Repeat the layers until the glass is filled.
  5. Finish with an additional layer of Mascarpone cream.
  6. Garnish with fresh lemon zest.
  7. Chill before serving.

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