Limoncello Tiramisu

Limoncello tiramisu is a lemony twist on the classic Italian dessert. Layers of lemon-soaked ladyfingers, topped with creamy lemon mascarpone, and tart, sweet, and tangy lemon curd.

Why You’ll Love This

This lemon tiramisu is a simple make-ahead dessert that’s perfect for those hot summer days. There is no need to use the oven!

It’s a light, bright-flavored, creamy summer or spring delight! Super easy to make in about 30 minutes.

This limoncello tiramisu (Italian lemon liqueur) is egg-free! And although I highly recommend using the limoncello, it certainly can be made with just a little extra fresh lemon juice and lemon zest (see recipe card).

Some of our other favorite summer dessert recipes to make are Berry Poke Cake, Coconut Cream Lush, Mixed Melon Fruit Salad, Lemon Sandwich Cookies, and Coconut Cream Pie.

Limoncello tiramisu recipe ingredients on a dark surface.

How to Make Limoncello Tiramisu

In a small saucepan over medium heat, combine the lemon juice, zest, and granulated sugar. Heat until the sugar is completely dissolved. Remove from the heat and stir in the limoncello. In a large bowl, beat the mascarpone cheese, lemon juice, lemon zest, and limoncello until smooth and creamy. Fold in the lemon curd until combined.

Limoncello syrup prepared in a small metal sauce pan.

Lemon curd added to the limoncello mascarpone mixture.

In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Carefully fold in half of the whipped cream into the mascarpone cream. Fold in the remaining whipped cream.

Heavy cream whipped to stiff peaks in a glass mixing bowl on a dark surface.

Lemon curd folded into the whipped cream in a glass mixing bowl on a dark surface.

Dip the ladyfingers into the lemon syrup and place them in a single layer on the bottom of a 9×9 baking dish. Spread half of the limoncello mascarpone over the top. Spread 1/2 cup of lemon curd over the mascarpone layer. Repeat these steps for the second layer.

Dipped lady fingers lining a glass baking dish on a dark surface.

Lemon curd layered over the limoncello layer in a glass baking dish.

Decorate with the reserved mascarpone and refrigerate overnight. Or at least 6 hours. Store in the refrigerator covered tightly for up to 4 days.

Limoncello tiramisu decorated with whipped mascarpone stars in a glass baking dish.

Tips

To make an alcohol-free version: use 1/3 cup lemon juice in the mascarpone mixture instead of 3 tablespoons. And omit the limoncello. Swap 1/3 cup water for the limoncello in the syrup and add it while the mixture is heating.
You can use store-bought or homemade lemon curd. I prefer to purchase it for the sake of ease!
At least 4-6 large fresh lemons will be needed for the grated lemon zest and fresh lemon juice..
Dip the savoiardi (ladyfingers) until moistened but not soggy. They will absorb additional moisture from the mascarpone mixture while resting overnight in the fridge. There will be syrup left over.
You can use an 8×8, 9×9, or 8×11 baking pan for this recipe. But if you want a larger dessert, double the recipe for a 9×13 baking pan.
You will probably need to break for cut with a sharp knife the ladyfingers to make a few of them fit in the pan you choose.
Because some baking pans become wider at the top, you will probably need a few extra lady fingers for the top layer than you do for the bottom layer.

FAQs

Can you use cream cheese instead of mascarpone?

Yes, but make sure it’s room temperature before beating. It will not have the same light and airy texture as mascarpone cheese. So this is why I don’t really recommend using cream chese.

Can you freeze tiramisu?

Yes, wrap tightly in two layers of plastic wrap and then in a layer of aluminum foil or freezer paper.

More Delicious Lemon Dessert Recipes

Lemon Icebox Cake

Lemon-Orange Pound Cake

Lemon Cheesecake Shortbread Bars

Are you on Pinterest? Click the button below to add this recipe to one of your boards!