Limoncello Tiramisu is an easy lemony twist on the classic Italian coffee dessert. This easy Italian dessert is made with delicious limoncello, ladyfingers and Italian cheese.
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Why this Lemon Tiramisu Recipe is a Keeper
We love this recipe because tiramisu is the perfect make-ahead dessert and it’s super easy to make. Fresh lemon and limoncello are classic Italian fare.
- 10 Minute Prep: Before chilling, this dessert only takes 10 minutes of work.
- Easy Ingredients: To make this tiramisu, you’ll need easy ingredients like sugar and lemons. This limoncello tiramisu is made with simple ingredients.
- Family Friendly: Everyone in the family is going to love this and be begging you for this dessert recipe.
- Make-Ahead Dessert: Since it needs to chill for a while, this is perfect to make ahead. It is easy to decorate the creamy limoncello tiramisu like the picture.
If you’re looking for more Italian inspired desserts, try these Italian Lemon Ricotta Cookies, Cranberry Orange Biscotti and Italian Pignoli Cookies (Pine Nut Cookies)
What is Limoncello?
Limoncello is an Italian lemon liqueur. It’s made from lemon zest, from lemons native to southern Italy. Traditionally, t’s served before or after dinner to aid digestion.
Limoncello Dessert Ingredient Notes
You will need a few simple ingredients that you may need to head to the store for but you’ll be happy you did.
- Lemons: It’s best to use fresh lemon juice and zest for this recipe.
- Mascarpone: Mascarpone is a very soft cheese, perfect for desserts like this.
See the recipe card below for a complete list of the ingredients with measurements.
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Variations and Substitutions
- Ladyfingers: The best type of ladyfingers to use are savoiardi. If you don’t want to use ladyfingers, try sponge cake!
- Limoncello: If you don’t want to use alcohol, substitute the limoncello with lemon extract! For this recipe, use about 1/3 cup of lemon extract.
Special Equipment Needed
- Food Processer: Use a food processor to quickly combine ingredients.
- Piping Bag: Use a piping bag to easily and mess-free add your whipped topping.
Fun Fact
In Italian, tiramisu means “cheer me up” and is a reference to its two caffeine-containing ingredients, coffee, and cocoa.
How to Make Limoncello Tiramisu
Making tiramisu can sometimes be tricky but the result is well worth it!
These are the basic steps for making Limoncello Tiramisu. Refer to the full, printable recipe card below for detailed instructions.
1. Lemon Syrup
In a small saucepan combine the sugar and water and bring to a boil. Stir until the sugar is melted. Remove from the heat.
Add the lemon juice and limoncello liqueur and set aside to cool while making the rest of the tiramisu.
2. Mascarpone Cheese Mixture
In the bowl of a stand mixer, add the mascarpone cheese and mix for about 30 seconds to loosen it up. Add in the lemon curd and mix just until combined.
Add in limoncello and lemon juice. Mix on low speed just until combined. Set aside.
3. Whipping Cream
In another bowl, add in the heavy whipping cream and sugar. Mix on medium-high speed for 2-3 minutes or until stiff peaks form.
Add the whipped cream, half at a time, to the cheese mixture and fold it in by hand until completely combined.
4. Soak the Ladyfingers
In a 9×13 baking dish, quickly dip the lady fingers into the limoncello flavor syrup. Quickly dip the ladyfingers to coat both sides. Place the ladyfingers on the bottom of the dish in a single layer.
Work quickly! Ladyfingers soaked in a limoncello syrup for too long will lead to soggy and mushy tiramisu.
5. Assemble the Tiramisu
Pour about half of the mascarpone mixture over the ladyfingers and spread evenly to the edges. Add another layer of dipped cookies and then another layer of the remaining mascarpone cream.
6. Chill the Refreshing Dessert
Cover loosely the no-bake dessert with plastic wrap and chill for a minimum of four hours, if not overnight.
7. Whipped Topping (optional)
Using a mixer, combine the heavy cream and powdered sugar. Whip to stiff peaks. Transfer the whipped topping to a piping bag fitted and pipe small dollops across the top of the tiramisu.
Sprinkle the lemon dessert with grated lemon zest as the finishing touch.
Creamy Limoncello Tiramisu Recipe FAQs
Expert Tips for Making Tiramisu
- This Recipe Can be Doubled: To double the recipe, simply increase the ingredients proportionately and split it into two dishes. Or halve this recipe if you have a small gathering.
- Make Individual Servings: Make this recipe in individual servings in little bowls or ramekins.
- Lemon Curd: Use fresh, tangy lemon curd or store-bought lemon curd!
- First Layer of Ladyfingers: You may need to cut your ladyfingers to fit them into the bottom of your dish.
- Toppings: Add raspberries, fresh lemon slices, blueberries, extra lemon curd on top, or candied lemon peel.
What to Serve with the Best Tiramisu
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Limoncello Tiramisu
Ingredients
Limoncello Syrup
- 1 ¼ cup Water
- ½ cup Sugar
- 1 cup Limoncello
- ¼ cup Lemon juice
Tiramisu
- 14 ounces Ladyfinger cookies, 2 (7 ounce) packages
- 24 ounces Mascarpone cheese, 3 (8 ounce) packages
- 15 ounces Lemon curd
- ½ cup Limoncello
- ¼ cup Lemon juice
- 2 cups Heavy whipping cream
- ⅓ cup Sugar
Whipped Topping
- 1 cup Whipped cream
- ¼ cup Powdered sugar
- Lemon zest, garnish
Instructions
Limoncello Syrup
- In a small saucepan, combine the sugar and water. Bring to a boil over medium heat. Stir until the sugar is melted.
- Add in the limoncello and lemon juice and set to the side to cool while making the rest of the tiramisu items.
Tiramisu
- In the bowl of a stand mixer, add the mascarpone cheese. Mix for about 30 seconds to loosen up the cheese. Add in the lemon curd and mix just until combined
- Add in the limoncello and lemon juice. Mix on low speed just until combined. Do not over mix the mascarpone mixture as it will separate. Set aside.
- In another bowl, add in the heavy whipping cream and sugar. Mix on medium-high speed for 2-3 minutes or until stiff peaks form.
- Add about half of the whipped cream to the mascarpone mixture and fold it in by hand. Add in the remaining whipped cream and fold in by hand until completely combined.
- Prepare your work space-have the ladyfinger cookies unwrapped, the cooled syrup handy and the mascarpone mixture.
- Using a 9×13 baking dish with sides, quickly dip a ladyfinger cookie in the syrup, quickly flipping it to coat both sides and laying it flat in the baking dish. Continue until the lady fingers cover the bottom of the dish-cutting some cookies to fit. Soaking too long in the syrup will lead to soggy and mushy tiramisu.
- Pour about half of the mascarpone filling over the cookies and spread evenly to the edges.
- Repeat with another layer of dipped cookies.
- Repeat with another layer of the remaining mascarpone filling.
- Cover loosely with plastic wrap and chill for a minimum of four hours, if not overnight.
Whipped Topping
- In the bowl of a stand mixer, combine the heavy cream and powdered sugar. Whip to stiff peaks.
- Transfer the whipped cream to a piping bag fitted with a large round tip and pipe small dollops across the entire top of the tiramisu.
- Sprinkle with the lemon zest.
Expert Tips
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- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two dishes.
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- Make Individual Servings: Make individual servings in little bowls or ramekins.
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- Lemon Curd: Use store bought or fresh lemon curd.
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- Toppings: Add fresh fruit like raspberries or blueberries or extra lemon curd.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.