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You will not stop making this limoncello tiramisu recipe. It is a variation of the traditional Italian dessert that replaces the usual coffee and cocoa with the zesty flavors of fresh lemons and Limoncello liqueur. This no-bake dessert is sharp and tangy with the perfect lemony taste, layers of creamy mascarpone, and soaked sponge fingers. It looks absolutely incredible and sings of summer. Once the homemade lemon curd is made, the dish takes minutes to assemble and is a great make-ahead dessert.
Make this fun twist on a classic tiramisu; limoncello tiramisu with its luscious lemony tang and pillowy light creamy layers sandwiched between boozy sponge fingers.
For more delicious, lemony Italian desserts, you’ve got to try a lemon mascarpone cake, a limoncello bundt, or even a limoncello panna cotta.
Why You’ll Love It
The most incredible lemony taste: It explodes in the mouth! The whippy mascarpone cream is so delicious against the sharp lemon taste.
Twist on a classic: Believe it or not, not everyone loves the coffee taste in a classic tiramisu recipe. This is the perfect alternative.
10 minutes to prep: Make it the night or morning before the meal. Then, grab it out of the fridge to serve.
Elegant presentation: With its layers of soaked ladyfingers, creamy filling, and a vibrant lemon curd topping, this tiramisu looks as amazing as it tastes.
Ingredients for Limoncello Tiramisu
A complete list of ingredients and amounts can be found in the recipe card below.
Lemon: Use fresh lemon juice (not bottled) and grated lemon zest from ripe lemons.
Granulated white sugar: Adds the perfect balance of sweetness to the tart lemon flavor.
Eggs: Two whole eggs contribute to the rich and velvety texture of the curd.
Butter: Use cold, unsalted butter.
Limoncello liqueur: This Italian lemon liqueur infuses the dip with a delightful, boozy lemon flavor from its loaded lemon syrup. Use my homemade limoncello recipe or store-bought.
Ladyfingers: The classic tiramisu base is ready to absorb all the flavors.
Heavy whipping cream: Whipped to create a light, airy texture.
Powdered sugar: Sweetens the cream while keeping it smooth and lump-free.
Mascarpone cheese: Adds richness and a creamy texture; keep cold until needed to maintain its integrity.
How to Make Lemon Tiramisu
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix the ingredients: Combine the lemon juice, granulated sugar, eggs, egg yolks, and lemon zest in a mixing bowl. Whisk until fully combined.
Cook: Pour the mixture into a saucepan. Cook over medium-low heat, whisking constantly, until thick.
Add butter: Remove from heat and add cold, cubed butter. Whisk until melted and combined.
Cool: Pour lemon curd into a bowl. Place plastic wrap directly on top of the curd to prevent skin from forming. Let sit at room temperature, then refrigerate.
Make the dip: In a small saucepan, combine water, sugar, limoncello, and lemon juice. Transfer to a small boil, whisking until the sugar dissolves. Remove from heat, pour into a shallow bowl, and let cool.
Whip the cream: Whisk the cream and powdered sugar using a stand mixer until stiff peaks form.
Mix mascarpone: In a bowl, use a hand mixer to cream mascarpone cheese, ½ cup lemon curd, limoncello, lemon juice, and lemon zest for 1 minute.
Fold in cream: Gently fold the whipped cream into the mascarpone cream mixture.
Dip Ladyfingers: Quickly dip each into the cooled lemon sugar mix and place them vertically in a baking dish. Create three rows of seven ladyfingers to cover the bottom.
Layer filling: Spread half of the mascarpone mixture over the dipped ladyfingers.
Repeat: Add another layer of dipped ladyfingers and the remaining mascarpone mixture.
Top and chill: Spoon the remaining lemon curd on top of the tiramisu. Cover and refrigerate.
Substitutions and Variations
Limoncello: For a non-alcoholic version, use lemon extract or additional lemon juice for a similar lemony kick without the alcohol. For a different flavor profile, swap limoncello with another citrus liqueur, like Triple Sec or Grand Marnier.
Mascarpone cheese swap: Use an equal amount of cream cheese mixed with a bit of heavy cream for a similar texture and flavor. For a lighter option, blend ricotta cheese until smooth.
Ladyfingers: Cut the sponge cake into strips to substitute for ladyfingers. If store-bought ladyfingers aren’t available, make your own.
Vegan tiramisu: You can replace eggs with a plant-based egg substitute, use dairy-free mascarpone, and swap heavy cream with whipped coconut cream.
Lemon-lavender tiramisu: Add a tiny amount of dried culinary lavender to the lemon curd recipe.
Serving Suggestions
Appetizer: Start with a cozy mushroom onion focaccia or a batch of these tasty crab cakes.
Main: A portion of juicy pork chops or orange salmon with veggies and a side of Italian chopped salad is so fresh and yummy.
Dessert: For the loveliest end to your meal, serve a scoop of this tangy lemon tiramisu recipe with fresh berries, lemon slices, or a twirl of lemon peel.
How to Store Limoncello Tiramisu
Store: Any leftovers should be stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days after being made.
Freezer: To freeze, wrap the tiramisu tightly in plastic wrap and aluminum foil or place it in an airtight container. It can be frozen for up to 2 months.
Thaw: Transfer the tiramisu from the freezer to the refrigerator when ready to enjoy. Allow it to thaw slowly overnight for the best texture.
Top Tips
Constant whisking: When cooking the lemon curd, whisk constantly to prevent it from curdling and to get a smooth texture.
Cool completely: Allow the lemon curd and the tiramisu dip to cool completely before assembling to prevent the mascarpone filling from melting.
Keep mascarpone cold: Use cold mascarpone cheese to maintain the right texture and consistency. Avoid letting it sit out at room temperature for too long.
Quick dips: To avoid becoming too soggy, dip the ladyfingers quickly into the lemon sugar mix. A brief dunk is all they need.
Limoncello Tiramisu FAQs
Limoncello is an Italian lemon liquor made from the rinds of lemons, alcohol, sugar, and water. It is commonly found in most major liquor stores and supermarkets or you can use my homemade limoncello.
Yes, but it requires a few weeks of steeping time. Use my easy limoncello recipe! Rinds from fresh lemons can be soaked in vodka or Everclear liquor, then strained and mixed with simple syrup. The amount of simple syrup is up to you – start with less if you want a more lemon-forward flavor; add more simple syrup for a sweeter limoncello.
Mascarpone cheese has a different texture and higher fat content than American cream cheese, but it is very smooth, creamy, and spreadable compared to its American counterpart.
Limoncello Tiramisu Recipe
Limoncello Tiramisu
Ingredients
For the Lemon Curd:
- ¾ Cup lemon juice, freshly squeezed from 2 to 3 medium-sized lemons with seeds and pulp removed
- ¾ Cup granulated sugar
- 1 or 2 Tablespoons lemon zest, from 1 large whole lemon
- 2 whole eggs
- 2 egg yolks
- ½ Cup butter, cold and cut into cubes
For the Tiramisu Dip:
- 1¼ Cups water
- 1/3 Cup granulated sugar
- ½ Cup limoncello, liquor
- ½ Cup lemon juice, fresh from 1 or 2 medium-sized lemons
- 3 or 4 Packages ladyfingers, 7 Ounce packages, about 42 pieces
For the Tiramisu Filling:
- 2 Cups heavy cream
- 1/3 Cup powdered sugar
- 16 Ounces mascarpone cheese, keep cold until needed
- ½ Cup lemon curd, 4 Ounces (from recipe above)
- 2 Tablespoons limoncello, liquor
- 3 Tablespoons lemon juice, freshly squeezed
- 1 Tablespoon lemon zest, from one medium-sized lemon
Optional Garnishes:
- remaining lemon curd
- fresh whipped cream
- fresh lemon zest
Instructions
Make the Lemon Curd:
- Combine the lemon juice, sugar, eggs, egg yolks and lemon zest in a mixing bowl.
- Whisk together until fully combined.
- Pour mixture into a saucepan and Cook over medium-low heat, whisking constantly. Continue to cook until the mixture gets thick and sticks to the sides of the saucepan, about 7 to 10 minutes.
- Remove the saucepan from heat and add the cubed cold butter. Whisk together until the butter is melted and fully combined.
- Pour the lemon curd into a low-profile bowl, then place a piece of plastic wrap on top, touching the curd (this prevents skin from forming). Allow the curd to sit at room temperature, covered, for about 15 minutes.
- Move to the refrigerator until ready to use.
Make the Tiramisu:
- In a small saucepan over medium heat, combine the water, granulated sugar, limoncello, and lemon juice. Bring to a small boil to dissolve the sugar while whisking for 2 or 3 minutes.
- Remove from the heat, pour into a shallow bowl (for dipping), and let cool for 15 to 20 minutes.
- Note: When the dip and the lemon curd have cooled enough, the mascarpone cheese can be removed from the refrigerator when you’re ready to make the filling. It is not recommended that the mascarpone cheese be at room temperature for this recipe.
- Using a stand mixer fitted with the whip attachment, add the heavy cream and powdered sugar and whip until stiff peaks form, approximately 2 or 3 minutes. Set aside.
- In a large bowl, using a hand mixer, cream together the mascarpone cheese, ½ cup of lemon curd (or four ounces), limoncello, lemon juice, and zest on medium to high speed for 1 minute.
- Gently fold the whipped cream into the mascarpone mixture and set aside.
- To assemble the tiramisu, work with one cookie at a time. Quickly dip a ladyfinger cookie into the cooled lemon sugar mix and lay it vertically into the bottom of a 9 x 13-inch baking dish cake pan. There should be three rows of seven ladyfingers to completely cover the bottom of the dish.
- Note: Once dipped, the ladyfinger cookies will soften quickly, allowing you to gently move them if needed.
- Spread ½ of the mascarpone mixture (approximately 18 ounces of the filling) over the first layer of dipped ladyfingers.
- Repeat with another layer of dipped lady fingers and the remaining mascarpone mixture.
- Top the tiramisu with the remaining lemon curd (about 12 ounces).
- Cover and refrigerate for at least 4 hours; overnight is best.
- Serve garnished with extra lemon zest or fresh whipped cream.
Notes
Cool completely: Allow the lemon curd and the tiramisu dip to cool completely before assembling to prevent the mascarpone filling from melting.
Keep mascarpone cold: Use cold mascarpone cheese to maintain the right texture and consistency. Avoid letting it sit out at room temperature for too long.
Quick dips: To avoid becoming too soggy, dip the ladyfingers quickly into the lemon sugar mix. A brief dunk is all they need.
Nutrition
You won’t be able to resist making this on repeat because it is the best limoncello tiramisu recipe! This no-bake delight bursts with a zesty lemon flavor, with its creamy mascarpone layers and sponge fingers soaked to perfection. It is a stunning treat that captures the flavor of summer. With the lemon curd ready, assembling this dessert is a breeze, making it an ideal choice for a make-ahead indulgence.
Other Recipes to Try
- Whip up sunny and easy lemon posset for an impressive dessert!
- In the mood for a cocktail? Try this pretty lavender lemon drop recipe.
- A fresh, bright lemon blueberry loaf is the perfect tea-time treat or easy dessert.
- This strawberry tiramisu is seriously delicious!
- Dive into this pillowy pavlova with lemon curd – it is a fabulous recipe and easier to make than you’d think.
- Lemon ricotta cookies have all the favorite Italian flavors and ingredients.
- And this authentic Italian tiramisu is perfect if you’re looking for something chocolatey!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The perfect summer dessert. Bursting with bright flavors!
Wow, I think I like this one better than the original tiramisu recipe. YUMMY!!!!
I made this recipe with some adjustments: 1.) I needed to halve the amounts so I had only 6 servings and not 12. ~ 2.) I used purchased lemon curd from Britain instead of making it myself (I already had it in the pantry) ~ 3.) Instead of covering the top with lemon curd, which would be too sweet for us and problematic to accomplish, I sprinkled it with some lemon zest. Delicious!! An excellent summer dessert! I will make this again with my tweaks. Thanks for sharing Bella!
I love the sound of what you did and I’m so happy it came out tasty. Thanks so much for sharing your tweaks, it’s always fun to change recipes up!