Waiting one month for the Limoncello to be ready made my anticipation for trying this cake even more heightened than it already was, and when I finally got to make it last night, I was hardly waiting for the tiramisu to chill so I could finally sit down and enjoy it.
It was well worth the wait though. Every lemony bite was luscious and luxurious. It was a light dessert though rich in flavor. Kemal loved it as much as I did, and while we were sharing a piece last night, I was humming while enjoying the exquisite flavors of this creamy dessert.
While we could feel the vodka a little, it wasn’t overpowering, and while I would prefer a stronger liquor flavor, Kemal said for him it was perfect. The chamomile flavor was ever-so-subtle and barely detectable on my tongue. I wanted the chamomile to make its presence known more, but Kemal said the hints of chamomile flavor that came through was just perfect. I guess we all have different tastes, so when you make it, you can add more Limoncello and more chamomile if you want those flavors to be a little stronger.
This tiramisu is very easy to make, and if you make your candied lemon peels the day before you make the cake, that will certainly enable you to put this tiramisu together fairly quickly once you get started. 
It’s a beautiful dessert…one I’ll definitely make again and again.
Lemon Chamomile Tiramisu with Homemade Limoncello (Adapted from: [eatingclub Vancouver] )
(Recipe Source for the Homemade Limoncello: A.J. Rathbun. Please click here to see his video on how to make Limoncello.)
Here’s are a couple of pictures I took of mine:
I made candied lemon peels for the tiramisu. Here’s what they looked like:
Wow, this is beautiful! I’m impressed that you made your own limoncello (and had to wait so long for it to be ready!). =) Thanks for making the recipe… that always makes us happy.
Thanks! It was well worth the wait!!
Tonight I made a little piggy of myself and had 1 1/2 pieces. Yum!!! Thanks again for such a fabulous recipe! 