Bright, sunny days call for bright, sunny desserts and nothing brightens the end of a meal quite like a lemon dessert. Limoncello tiramisu is a citrusy take on an Italian classic, with limoncello soaked ladyfingers layered between clouds of an ethereal limoncello cream. Limoncello Tiramisu is a delicious no-bake dessert that’s both easy and elegant.
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What is Limoncello Tiramisu?
When you think of limoncello your mind probably goes to sipping it as a chilled apertif or as part of a cocktail ( like my refreshing Limoncello Spritz and Limoncello Martini) but did you know it’s also used to make desserts? Tiramisu is a classic Italian dessert made with sweetened mascarpone cream, ladyfinger cookies (known as savoriardi) soaked in coffee and rum or brandy and then dusted with cocoa powder. Using this basic formula there are multiple tiramisu variations, including this limoncello version
Ingredients for Limoncello Tiramisu
- water
- sugar
- limoncello
- lemon juice
- lemon curd
- mascarpone cheese
- heavy whipping cream
- crisp (savoriardi) ladyfinger cookies
- powdered sugar (optional)
How to Make Limoncello Tiramisu
While you will use several bowls limoncello tiramisu is actually pretty simple to make, and my version has a double dose of limoncello (used in both the mascarpone cream and to soak the ladyfinger cookies) resulting in a citrusy dessert that will transport you to the Amalfi coast. To make this dessert you can make a batch of homemade limoncello or use a quality store bought bottle of limoncello.
For the Limoncello syrup add water and sugar to a small sauce pan and cook over medium heat until dissolved. Remove the pan from the heat and transfer syrup to a small bowl or dish. Stir in limoncello and lemon juice and set aside.
While the syrup is cooling prepare the limoncello cream. In a large bowl whip the cream and sugar with a hand mixer until stiff peaks form. In a separate large bowl use a hand mixer to mix together mascarpone, lemon curd, lemon juice and limoncello. Add the whipped cream to the mascarpone mixture and gently fold in to combine.
Now it’s time to assemble the tiramisu. Take the ladyfinger cookies (make sure you get the crisp savoriardi ladyfingers as the softer sponge cake ladyfingers will fall apart) into the limoncello syrup and arrange in a single layer into a 9×9 dish. Spread half of the limoncello cream onto the ladyfingers. Repeat with another layer of ladyfingers and the remaining limoncello cream. Refrigerate for 6 hours or overnight. Serve as desired.
If you like this Limoncello Tiramisu be sure to take a look at some of my other recipes!
Mini Pavlova with Lime Curd and Blueberries
Easy Strawberry Cream Cheese Danish
If you make this Limoncello Tiramisu please leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Limoncello Tiramisu
Equipment
- 1 small saucepan
- 2 large bowls
- 1 9×9 baking dish
- 1 Hand Mixer
Ingredients
For Limoncello Syrup
- 1 cup water
- 1/4 cup sugar
- 3/4 cup limoncello
- 2 tbsp lemon juice
For the Limoncello Cream
- 16 oz mascarpone cheese
- 8 oz lemon curd
- 1/4 cup limoncello
- 2 tbsp lemon juice
- 1½ cup heavy whipping cream
- ¼ cup sugar
Other Ingredients
- 24-30 crisp (savoriardi) ladyfinger cookies
Optional Whipped Cream Topping
- 3/4 cup heavy whipping cream
- 3 tbsp powdered sugar
Instructions
For the Limoncello syrup
- Add water and sugar to a small sauce pan and cook over medium heat until dissolved. Remove the pan from the heat and transfer syrup to a small bowl or dish. Stir in limoncello and lemon juice and set aside.
For the Limoncello Cream
- In a large bowl whip the cream and sugar with a hand mixer until stiff peaks form
- In a separate large bowl use a hand mixer to mix together mascarpone, lemon curd, lemon juice and limoncello.
- Add the whipped cream to the mascarpone mixture and gently fold in to combine.
To assemble the tiramisu
- Briefly dip each ladyfinger into the limoncello syrup and arrange in a single layer into a 9×9 dish. Spread half of the limoncello cream onto the ladyfingers. Repeat with another layer of ladyfingers and the remaining limoncello cream.
- Refrigerate for 6 hours or overnight. Serve as desired.
Optional whipped cream topping
- While the limoncello tiramisu is delicious as it is you can choose to top it as I did with whipped cream. In a large bowl beat together heavy whipping cream and powdered sugar into stiff peaks. You can spread whipped cream in an even layer over the tiramisu or use a large round piping tip to pipe dollops of whipped cream on top of the tiramisu as I did.
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Teressa P says
I had Lemoncello Tiramisu at a restaurant recently, it was delicious. I needed a dessert to take to a dinner this weekend so I searched Pinterest for Lemoncello Tiramisu, found this one. I prepared all the steps one day then assembled the dessert the following morning to have after dinner. It was delicious, refreshing & everyone loved it! I did put piped whipped cream on top & lemon zest for presentation.
Brianna says
I’m so thrilled you liked it, it’s one of my favorites too!
Dawn says
Hi! Can you add lemon curd to the list of what is needed at top of the article? That’s where I looked at the grocery store now I’m home to make it and done have lemon curd 😞
Brianna says
Oh my goodness, I apologize for that omission! I’ve update the post with the lemon curd.
Joanne E Iovine says
Brianna, have you ever made these in individual servings? I’d like to make them, but we’re a small
group and I’d like to give some to my neighbors…any suggestions?
Brianna says
Hi Joanne, this tiramisu would be quite easy to divide into smaller portions. Definitely a great way to make happy neighbors 🙂
Kiwi says
If I could give it more than 5 stars, I would! The recipe was easy to follow and it turned out perfectly. It’s light and fluffy, and makes for the best summer dessert. I will definitely be making it again.
Brianna says
I’m thrilled you liked it!