Key Lime Tiramisu
Key lime-infused ladyfingers and fluffy key lime-kissed mascarpone cream filling are layered together in this refreshing rendition of a classic Italian dessert!
Ingredients
Key Lime Syrup:
- ¾ cup freshly-squeezed key lime juice
- ¾ cup water
- ¾ cup granulated sugar
- 3 tablespoons key lime zest
Mascarpone Filling:
- 16 ounces mascarpone cheese
- 1 (14 oz) can sweetened condensed milk
- ½ cup key lime syrup (from recipe above)
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 ½ cups heavy cream
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
To Decorate:
- Key Lime Zest
Instructions
Make the Syrup:
- Combine all of the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally to dissolve the sugar. Allow mixture to simmer for 5-7 minutes, or until slightly reduced. Remove from heat, and pour into a shallow bowl. Place in refrigerator to cool completely.
Make the Mascarpone Filling:
- In a stand mixer fitted with the paddle attachment, beat the mascarpone cheese and sweetened condensed milk together until completely incorporated. Add the 1/2 cup of key lime syrup, vanilla, and salt, and beat until combined.
- Switch out the paddle attachment for the whisk attachment and pour the heavy cream into the bowl. Beat mixture on high until filling is thick and fluffy.
Assemble Tiramisu:
- One at a time, quickly dip the ladyfingers in the syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.*) Spread half of the mascarpone filling evenly on top. Place another layer of syrup-soaked ladyfingers on top of the filling.
- Spread half of the remaining mascarpone filling on top. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
- Cover and refrigerate for at least 8 hours, preferably overnight. Just before serving, sprinkle fresh key lime zest on top. Slice, serve, and enjoy!
Notes
*You might have to cut your ladyfingers depending on their size. Cutting is easier to do after they've been dipped in the syrup.