It tastes like lemon candy! SO DELISH. Now traditional tiramisu uses a combination of mascarpone and egg whites for the creamy filling. In this recipe, I traded that out for a cheesecake filling! Cream cheese mellows out the sometimes overwhelming bite that lemon has, and adds a cheesecakey flavor that no one can restrain themselves from. This SCREAMS “bring me summer” and tastes like everything summer is made off. You will LOVE it!
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limoncello trifle
Description
It tastes like lemon candy! SO DELISH. Now traditional tiramisu uses a combination of mascarpone and egg whites for the creamy filling. In this recipe, I traded that out for a cheesecake filling! Cream cheese mellows out the sometimes overwhelming bite that lemon has, and adds a cheesecakey flavor that no one can restrain themselves from. This SCREAMS “bring me summer” and tastes like everything summer is made off. You will LOVE it!
Ingredients
- Lemon Layer:14 Ounces Lemon Curd
- 1 Cup LimonCello
- 2 Tablespoons Corn Starch
- 2 Tablespoons Cold Water
- Cheesecake Layer:
- 16 Ounces Cream Cheese, Softened
- 1 ¾ Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups Heavy Whipping Cream
- 1 Pint Blueberries
- 2–3 7 Ounce Packages Lady Finger Cookies (Savoiardi Biscuits)
- Lemon wedges for décor
Instructions
- First of all, In a medium sauce pan over medium heat, combine lemon curd and limoncello with a whisk. Bring up to a very gentle simmer, stirring carefully.
- In a separate cup, whisk to combine cornstarch and cold water. Add slurry to lemon mixture and whisk. Cook for 4 minutes until it thickens. Depending on your lemon curd, you may need to increase the slurry amount to create a thick consistency
- Now Remove from heat and set aside to cool completely.
- In a standing mixer, whip softened cream cheese until light and fluffy. After this, Add sugar and vanilla and beat until smooth. Set aside.
- In a clean standing mixer, whip the heavy cream until stiff peaks form. Fold in cream cheese mixture until combined.
- Assembly:In a trifle dish or bowl, line the bottom with a layer of lady finger cookies. Spread 1/3 of the limoncello mixture over the cookies. Optional: Add wedges of lemon to the sides of the bowl for aesthetic appeal. Spread 1/3 of the cream cheese over the lemon filling. Sprinkle with blueberries and repeat 2 more times. On the very last layer, keep the cream cheese filling more centered, avoiding the edges, so as to display the lemon filling below.
- Decorate with blueberries, lemon, and mint.
- After this,Cover with plastic wrap and refrigerate at least 6 hours but PREFFERED overnight. This allows the cookies to full absorb the limoncello mixture.
- Enjoy!