Limoncello Tiramisu Recipe
A lemon twist on the classic Italian dessert! Limoncello tiramisu is a great, easy to make, no bake summer dessert with sweet lemony flavor in each bite.
How to Make the Best Limoncello Tiramisu
This limoncello tiramisu is a delightful twist on the classic Italian dessert that brings bright, zesty lemon flavors to the beloved no-bake treat. With the addition of limoncello liqueur and lemon curd, this version transforms the traditional tiramisu into a refreshing summer dessert that’s both elegant and surprisingly easy to make.
The beauty of this recipe lies in its simplicity—there’s no baking required, just layering and chilling. The ladyfinger cookies are quickly dipped in a limoncello-lemon mixture, creating the perfect balance of sweetness and citrus zing. The creamy lemon mascarpone filling, lightened with whipped cream, provides a luxurious texture that melts on your tongue with each bite.
Perfect for dinner parties, picnics, or any time you want to impress guests with a restaurant-quality dessert made at home, this limoncello tiramisu is sure to become a favorite. Make it ahead of time and let it chill overnight for even better flavor development, and you’ll have a stunning, delicious dessert ready to serve.
Limoncello Tiramisu
A lemon twist on the classic Italian dessert! Limoncello tiramisu is a great, easy to make, no bake summer dessert with sweet lemony flavor in each bite.
Ingredients
Soaking Mixture
Lemon Mascarpone Cream
Instructions
Prepare the Soaking Mixture
- In a shallow bowl, combine the 1½ cups limoncello, ½ cup water, 2 tablespoons lemon juice, and 1 tablespoon lemon zest (about the zest of 1 lemon).
- Stacking 3 to 4 cookies at a time, dip one side of the cookies for about 3 seconds, flip and dip the other side for another 3 seconds letting excess liquid drain slightly before placing on a clean sheet pan.
- Once all the cookies are soaked, either discard the remaining liquid or pour over soaked cookies. Transfer the pan to the refrigerator to chill while making the filling.
Make the Lemon Mascarpone Cream
- Combine the 16 ounces mascarpone cheese, 1½ cups lemon curd, ½ cup granulated sugar, and 1 tablespoon lemon zest in a mixing bowl and beat on medium speed in a standing mixer or with a hand mixer for about 1 minute or until smooth.
- In a clean mixing bowl, beat the heavy cream until stiff, it should have the look of whipped cream.
- Working in three batches, add the whipped cream to the mascarpone mixture. Gently stir the whipped cream into the mixture so the whipped cream doesn't lose its fluffy texture.
Assemble and Chill
- Spread a thin layer of the finished lemon mascarpone cream on the bottom of the pan. Layer the soaked ladyfingers in 2 rows (12 cookies in each row).
- Top with about half the lemon mascarpone cream and repeat with the remaining ingredients.
- Cover the pan and chill in the refrigerator for at least 6 hours or overnight. Slice, serve, and enjoy!
Notes
- This is a no-bake dessert, making it perfect for hot summer days.
- The tiramisu can be made up to 2 days ahead and stored covered in the refrigerator.
- For a non-alcoholic version, substitute the limoncello with additional lemon juice or lemon simple syrup.