If you’re a fan of the classic tiramisu but want to add a zesty kick to your dessert repertoire, look no further than this heavenly Limoncello Tiramisu recipe!

Ingredients:

Limoncello Syrup:

• 3 ¾ cups water
• 1 cup granulated sugar
• 3 cups limoncello
• 9 tablespoons lemon juice

Tiramisu:

• 144 crisp ladyfinger cookies (about two 7 oz packages)
• 72 oz mascarpone cheese (chilled)
• 45 oz prepared lemon curd
• 1 cup limoncello
• 12 tablespoons lemon juice
• 6 cups heavy whipping cream
• 1 cup granulated sugar

Topping (Optional):

• 3 cups heavy whipping cream
• 6-9 tablespoons powdered sugar
• 3 lemons (zested)

Instructions:

Limoncello Syrup:

1. In a small saucepan, combine water and sugar, stirring over medium-high heat until sugar dissolves.
2. Remove from heat and stir in limoncello and lemon juice.
3. Pour the syrup into a shallow bowl and set aside to cool slightly.

Tiramisu:

1. In a large bowl or the bowl of a stand mixer, loosen up mascarpone cheese on medium-low speed for about 30 seconds.
2. Add lemon curd and mix until combined. Add limoncello and lemon juice, mixing until combined. Avoid overbeating the mascarpone. Set aside.
3. In a separate large bowl or the bowl of a stand mixer, beat heavy whipping cream and sugar until stiff peaks form.
4. Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.
5. Dip each ladyfinger into the syrup for about 2 seconds on each side. Be cautious not to oversaturate; the ladyfingers should retain a slight crispness.
6. Arrange the ladyfingers in a 9×13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed.
7. Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top.
8. Dip the remaining ladyfingers, one at a time, and arrange them over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top.
9. Cover the dish with plastic wrap or foil and refrigerate overnight. Top with additional whipped cream (if desired) just before serving.

Optional Topping:

1. Beat the heavy cream and 2-3 tablespoons of powdered sugar until stiff peaks form.
2. Place the whipped cream into a ziplock bag with one corner snipped off or into a pastry bag fit with a round tip.
3. Pipe dollops of whipped cream in rows over the tiramisu. Sprinkle with lemon zest for an extra burst of flavor.

Get ready to indulge in a citrusy, creamy, and utterly irresistible dessert experience with this Limoncello Tiramisu! Your taste buds will thank you.

BONUS RECIPE: THE BEST CHEESECAKE BARS (SNACK BARS) IN PHILADELPHIA

These easy Philadelphia Cheesecake Bars are made with a buttery graham cracker crust and topped with fresh strawberry topping and a white chocolate drizzle. They’re a dead ringer for the original Philadelphia Snack Bars! They’re also easy to make and eliminate the need for a full cheesecake.

With fresh strawberry sauce and white chocolate, these Philadelphia Cheesecake Bars are the perfect sweet treat!

These Philadelphia Cheesecake Bars taste exactly like the original Philadelphia Snack Bars, but they’re much better. They begin with traditional Philadelphia cream cheese bars, but are elevated to new heights with the addition of sticky strawberry topping and a drizzle of white chocolate on top. Really, really good!

If you like cheesecake, try this White Chocolate Raspberry Cheesecake or this Blackberry Cheesecake. We have dessert dishes for every taste.

WHY ARE PHILADELPHIA SNACK BARS AMAZING?
The centre is creamy (rather than rubbery or grainy).
Fresh strawberries are used to make a beautiful red, sticky, and tasty topping.
Much simpler than a traditional cheesecake.
There is no need for a water bath.

INGREDIENTS

PHILADELPHIA CHEESECAKE BARS HOW TO MAKE
Prepare the crust: Combine the crumbs and butter thoroughly, then press firmly into an 8 or 9-inch baking pan (affiliate).
Prepare the filling: In a large mixing bowl, beat together the cream cheese, sugar, sour cream, and vanilla on medium speed. Then, on low, mix the eggs. Pour over the crust that has been prepared.
Bake for 30-40 minutes, or until the center is slightly underset, at 350°F. Allow to cool after removing from the oven.
To make the topping, follow these steps: While the bars are baking, heat the strawberry sauce ingredients for around 15 minutes on the burner. Then set aside to cool.
Assemble the cheesecake by cutting it into 8-10 bars. Then drizzle with melted white chocolate chips and top with the strawberry topping.

Prepare the crust, then assemble the filling and bake! Make the strawberry sauce while the bars are baking.
FOR A GROUP
Depending on the size of the pan, one recipe yields 8-10 bars. To serve more people, cut these into smaller bars, or double the recipe and bake in two separate pans. This would make a great summer, Valentine’s Day, 4th of July, or Christmas treat!

QUESTIONS AND REPLIES
Why were Philadelphia cheesecake bars discontinued?
This is a reasonable question to which we may never have an answer… However, the homemade version of Philadelphia snack bars is far superior!

How should I keep my strawberry cheesecake snack bars?
Refrigerate in an airtight jar for 2-3 days.

Can you make and freeze cream cheese bars?
You may make the bars and topping ahead of time and keep them separately in the refrigerator for up to 2 days. Within a few hours of serving, add the topping.

The bars can be frozen for up to two months. It’s ideal to freeze them without the topping and then top them with it right before serving, but you can freeze them with it if necessary. Unwrap them on a cookie sheet and freeze until solid, then wrap in plastic and foil or store in an airtight container.

TRICKS AND TIPS
Don’t overcook! This is essential for achieving a creamy, smooth texture.
The edges of the bars may be puffy when you take them out, but they should fall flat as they cool.
Cook the strawberry sauce slowly and for a long time. This is essential for achieving the deep red color and vibrant flavor.
Using a large, sharp knife, cut neat, even slices. To keep the cuts smooth, wipe the blade clean between cuts.