Limoncello Tiramisu Recipe

Limoncello tiramisu serving on a dark plate on a dark surface.

5 from 1 vote

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

Prep Time35

Course: Dessert

Cuisine: American, Italian

Keyword: lemon tiramisu, limoncello, limoncello tiramisu

Servings:

Calories: 407kcal

Author: Leigh Harris

Ingredients

Limoncello Syrup

1/2 cup Granulated sugar
1/3 cup lemon juice At least 4-6 large fresh lemons will be needed for this entire recipe.
1 tbsp lemon zest up to 2 tablespoons if making alcohol-free
1/2 cup Limoncello liqueur or 1/3 cup water for alcohol-free

Limoncello Mascarpone

2 cups Mascarpone cheese (16 ounces)
3 tbsps Lemon juice fresh use 1/4 cup for alcohol-free
1 1/2 tbsp Lemon zest 2 tablespoons for alcohol-free
1/4 cup Limoncello liqueur omit for alcohol-free
1/2 cup Lemon curd
1 1/2 cups Heavy cream very cold
1/3 cup Powdered sugar

Limoncello Tiramisu Assembly

23-26 Ladyfingers
1 cup Lemon curd divided

Instructions

Limoncello Syrup

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. Set aside to cool.
1/2 cup Granulated sugar, 1/3 cup lemon juice, 1 tbsp lemon zest, 1/2 cup Limoncello liqueur

Limoncello Mascarpone

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.
2 cups Mascarpone cheese, 3 tbsps Lemon juice, 1 1/2 tbsp Lemon zest, 1/4 cup Limoncello liqueur, 1/2 cup Lemon curd
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Reserve 1 cup of the creamed mixture for decorating the top of the tiramisu if desired.
1 1/2 cups Heavy cream, 1/3 cup Powdered sugar
Fold in half of the whipped cream into the mascarpone mixture. Fold in the remaining half of whipped cream until well combined.

Assembly

Dip the ladyfingers into the lemon syrup and place them in a single layer on the bottom of a 9×9 baking dish. DO NOT let them become soggy.
23-26 Ladyfingers, 1 cup Lemon curd
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.
Decorate with the reserved mascarpone and refrigerate overnight. Or at least 6 hours.

Notes

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.

The number of ladyfingers will depend on the pan you are using.

Cover and store in the refrigerator for up to 4 days.

Nutrition