Limoncello Tiramisu is a simple make-ahead Italian dessert made with Limoncello liqueur, mascarpone cheese, and ladyfinger cookies. This five-star recipe has been made thousands of times with excellent reviews!
FIVE-STAR REVIEW: Absolutely love this recipe, made it twice now. Very easy to make and absolutely delicious 😋 Highly recommend.
This Limoncello Tiramisu recipe has all of the traditional components of a classic tiramisu recipe, but is spiked with limoncello and lots of lemon flavor. This is the perfect dessert to make during when you are craving those bright citrus notes. Full of bright flavors, you are going to love this lemony version of classic tiramisu.
For another delicious Italian dessert featuring Limoncello, try my Limoncello Ricotta Cookies! And if you love strawberries, give my Strawberry Tiramisu a try! And, for a delicious lemony cocktail, be sure to try this Limoncello Spritz.
What is Limoncello Tiramisu?
Limoncello Tiramisu is the lemon tiramisu version of the classic Italian dessert. Made with limoncello syrup, lady fingers, and mascarpone, it’s has similar components to the classic version, minus the coffee flavor and raw egg yolks.
Traditional Tiramisu is a classic Italian dessert consisting of ladyfinger cookies, soaked in coffee and layered with a mascarpone cream mixture and dusted with cocoa powder. The cake is traditionally spiked with rum or a coffee-flavored liqueur like my Tiramisu with Kahlua.
This lemony tiramisu is a great option if you don’t like coffee or if you are looking to change up the classic version. The limoncello adds great flavor and is perfect in this dish.
All tiramisu recipes are no bake, making them a great option for the warmer months. Plus, you can make them ahead of time and they are the perfect accompaniment to any special occasion.
You’ll Love this Recipe!
My Limoncello Tiramisu has been one of my most popular recipes for years! This tested and perfected recipe is a fan favorite and sure to be your favorite too.
You’ll love that there are no raw eggs in this recipe and this version is relatively simple to make. Plus, you can make it ahead of time (up to 24 hours in advance) and serve when ready.
This recipe is made using Limoncello liqueur and lemon curd, two ingredients that can easily be purchased at the grocery store. Or, you can even make your own lemon curd or use homemade limoncello.
The lady fingers are the classic filling for tiramisu and are one of the key ingredients for this recipe. You’ll love the slight sweetness of the cookie and how it holds its shape when soaked.
So, if you are looking for the beautiful and bright no bake dessert, give this Limoncello Tiramisu a try. You’re going to love it!
Ingredients for Limoncello Tiramisu
- Mascarpone: mascarpone cheese is a classic ingredient in tiramisu. If you’ve never had it before, mascarpone is a rich, creamy Italian cheese made from whole cream, known for its smooth texture and mild, slightly sweet flavor. You can find it in the dairy section in most grocery stores.
- Lemon Curd: Lemon curd is a tangy, sweet spread made from lemons, sugar, eggs, and butter. You can make your own using my Small Batch Lemon Curd recipe, or buy it.
- Limoncello: Limoncello is a sweet, lemon liqueur made from lemon peels, sugar, and alcohol, typically vodka. It is a popular drink in the Amalfi Coast.
- Lemon: you will need lots of lemons to give this Limoncello Tiramisu great flavor. Use organic lemons if you can find them.
- Heavy Cream: the heavy whipping cream gives the tiramisu the creamy and delicious texture. Make sure your cream is well chilled before using.
- Powdered Sugar: use confectioners sugar to make sure the texture of the dessert is creamy and not grainy.
- Sugar: you will need granulated sugar to make the lemon soak.
- Ladyfingers: Ladyfingers, also known as “savoiardi,” are light, sweet sponge biscuits with a firm, crisp texture on the outside and a soft, airy interior. They are perfect for soaking up the bright lemon flavor of this dish.
Can you substitute the Limoncello?
The total amount of limoncello in this dessert is minimal, but if you wanted to omit it altogether, this is definitely an option.
I wouldn’t recommend doing a full lemon juice substitution for the limoncello because it would be too tart. You could mix a tablespoon of lemon juice with a tablespoon of sugar and two tablespoons of water to get a ¼ cup serving of limoncello.
You could also substitute frozen lemonade concentrate for the limoncello in equal parts. Be sure to thaw the juice concentrate before measuring and adding to the recipe.
Another option would be Torino lemon syrup. Just add half the amount initially then taste to see if it needs more or not.
Lastly, a bit of lemon extract could do the work. Again, start with a small amount, taste, and then adjust as needed.
How to Make Limoncello Tiramisu
Limoncello Tiramisu is a simple dish that requires a lot of mixing bowls! The good thing is that you can make this ahead of time.
You will need a large dish to serve this in like a 9×13 casserole dish, but the exact size or shape doesn’t matter.
Tiramisu has two main components: the soaked ladyfingers and the mascarpone cheese filling. All you need to do is put together the soak and the filling, and you are ready to assemble.
Step 1: Make the Mascarpone Filling
In a large bowl using a handheld mixer, beat together the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice and zest of one lemon. Set aside.
In another bowl using a handheld mixer, beat together the heavy whipping cream and powdered sugar until mixture thickens into stiff peaks.
Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture. Set aside.
Step 2: Make the Limoncello Soak
To make the soak, bring sugar and the juice and zest of four lemons to a boil in a small saucepan. Reduce to a simmer and cook for 2 minutes. Turn off the heat and pour in half a cup limoncello.
Let the soak cool before assembling. You could make the soak ahead of time and refrigerate until ready to use.
Step 3: Assemble the Limoncello Tiramisu
To assemble the tiramisu, get all ingredients together near your serving dish. The bottom layer is the soaked ladyfingers.
For this part, place the ladyfinger cookies in the soak. Allow the cookies to absorb the liquid. How long the cookies sit in the soak varies on the type of ladyfingers you use. As a rule of thumb, I find 4-5 seconds sufficient.
Fit the soaked ladyfingers to layer the bottom of the pan. You may need to trim the cookies with a sharp knife to fit into a single layer.
Next, spoon on half of the mascarpone mixture. Use a knife or spatula to help spread the mixture over the ladyfingers.
Repeat the layers. First the soaked ladyfingers then top with remaining mascarpone whipping cream and smooth using an offset spatula or butter knife.
Step 4: Final Garnish
To make the drizzle, thin out ¼ cup of lemon curd with either a tablespoon of limoncello, or remaining soak. Whisk and then carefully drizzle over top of the tiramisu.
Cover the Limoncello Tiramisu with plastic wrap and chill for at least four hours before serving. If you are adding sliced lemons, wait to add them to the top of the mascarpone layer until right before serving.
Limoncello Tiramisu is the perfect make-ahead Italian dessert. Letting the tiramisu sit in the refrigerator for a day or two mellows the flavors and really allows them to combine nicely.
Italian Lemon Desserts
Lemon is a very common flavor when it comes to Italian desserts.
One of the most poplar Italian lemon desserts is Lemon Ricotta Cake. This moist and slightly dense cake is simple to make is perfect for a light dessert or decadent breakfast.
Celebrating an occasion? Then Limoncello Ricotta Cake with cream cheese frosting is a cake that everyone will love. Full of flavors and a light and airy texture, it’s a great recipe to have on hand for special occasions. Or give this cooled Lemon Ricotta Cheesecake a try!
Love lemon bundt cakes? Then this Lemon Ricotta Bundt Cake is guaranteed to be your new favorite dessert. Simple to make and so full of flavor, this cake is topped with a tasty lemony glaze.
Another great Italian lemon dessert are Lemon Ricotta Cookies with a sweet limoncello glaze. These soft, cake-like cookies, are a delicious dessert for a cookie exchange or anytime of the year.
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Limoncello Tiramisu
Equipment
- 9 x 13 glass baking dish (or similar sized casserole dish)
Ingredients
For the Filling:
- 2 cups mascarpone cheese (16 ounce container)
- ¼ cup lemon curd*
- ¼ cup Limoncello
- 1 lemon, zested and juiced
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
For the Soak:
- ¾ cup sugar
- 4 lemons, zested and juiced
- ½ cup Limoncello
- 2 packages ladyfinger cookies** (about 40 cookies total)
For the Drizzle:
- ¼ cup lemon curd
- 1 tablespoon Limoncello (optional)
Instructions
- In a large bowl using a handheld mixer, beat together the mascarpone, ¼ cup lemon curd, ¼ cup Limoncello, and the juice and zest of one lemon. Set aside.
- In another bowl using a handheld mixer, beat together the heavy whipping cream and powdered sugar until mixture thickens into peaks.
- Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture; set aside.
- To make the soak, bring sugar and the juice and zest of four lemons to a boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat and pour in ½ cup Limoncello.
- To assemble, take the ladyfingers and quickly dip them in the soak mixture, allowing them to soak up some the liquid. Repeat with half of the ladyfingers laying them to fit in the bottom of the baking pan, cutting to fit if necessary. (You will have leftover soak).
- Gently scoop on half of the mascarpone mixture and spread over the ladyfingers. Repeat the layers with the remaining soaked ladyfingers, ending with the other half of the mascarpone filling.
- To make the drizzle, thin out ¼ cup of lemon curd with either a tablespoon of Limoncello, or remaining soak. Whisk and then carefully drizzle over top of the tiramisu.
- Cover and refrigerate for at least 4 hours or up to two days before serving.
Great flavors and it was loved by all who ate a slice.
My only concern was it may not have “married” long enough since the lady fingers were still a bit crunchy. The soak was a bit sparse for even 1/2 the recipe , perhaps I needed to double it?
I’ll def make it again, because it’s delicous.
First time making this and it turned out very nice with a nice tang.
I only used 2/3rd sugar for the soak but ended up having to make a second mix as it wasn’t enough for the 36 sponge fingers that I used.
I didn’t add any powdered sugar to the whipping cream because I always try to reduce or cut out as much sugar as possible when making sweet treats. I used homemade lime curd instead of lemon which gave it a nice tang.
Lastly, I didn’t add the drizzle to the finished dish. I portioned it onto plates for my guests then used the drizzle over the top and for decoration on the plate. I finished it with lightly roasted slivered almonds. The effect was very pretty. I will make this again for dinner guests as it makes a huge amount and it is a nice twist on the usual tiramisu.
Everyone loved it! I have shared the recipe many times.
Great recipe – tasted delicious. Initial costs were high – liqueur £13 but enough left to make a couple more in future. Have to say the units used in the recipe were awful – metric preferred and I also do pounds and ounces but “cups” are just so vague and archaic! Took some maths to work out the proportions.
I made this a couple of weeks ago and it’s out-of-this-world delicious. I used the lemon curd recipe you linked to which was super easy too. I found I had way too much soak, but I didn’t soak the ladyfingers for 10 seconds because I was afraid they’d disintegrate. I will be making this again this weekend.
Have made this recipe several times, especially when I want to revisit (in my dreams) our trip to Italy. Like others, I find the lemon soak to be insufficient, so have to double the quantity.
I have made the necessary changes in the recipe. Thanks for letting me know. The recipe should be all good now 🙂
Off the charts! So delicious and tart and creamy at the same time.
Wow!
Just curious how long this desert can sit out prior to the whipped cream melting? Wondering if there is a substitution for the whipped cream so it could sit out longer? Thank you!
I think this could safely sit out for 2 hours as long as its in a cool spot. You could also serve on a try of ice to it stays cool longer. As far as an whipped cream substitution, there really isn’t any. Hope this helps!
Hi!
Do you think it’s possible to freeze it??
(The sadness of being single and loving baking! 😂)
Haha! Nothing sad about that at all! Yes, you can freeze it. Just cut into individual portions and freeze in airtight containers. Enjoy!
Hi, this is the second time I made your limoncello tiramisu and I really love it! Your recipe is clear and easy to follow. If I prefer the filling to be softer and airier, can I whip the heavy cream to medium peak instead? I am those who like softer cream and wetter tiramisu. Thank you!
FABULOUS!!! I made my own lemon curd (super easy) and used the real lady fingers. (Lady fingers are often hard to find, so plan ahead!). Thank you for sharing. I will definitely be making this again.
Hello from Sweden! I am currently making this dessert for our Midsummer celebrations on Friday, and oh my word, that mixture! Soooo good! 🍋 can’t wait to eat the actual dessert!. 😀Thank you for the recepie and Happy Midsummer to you all.
Can you use regular lady fingers? I cannot find the cookies
yes, that works!
Is this ok for children? Does the alcohol cook out?
This is a no bake dessert so the alcohol will not cook out. You can substitute lemon juice instead.
Delicious and very easy to make! Impressive dessert for a dinner party. Thanks for this recipe.
So happy you loved it!
Is there a liqueur I can use and add lemon to it. Not fond of lemon cell ?
You could try using a citrus vodka or just a simple syrup made flavored with lemon juice.