Bright, sunny days call for bright, sunny desserts and nothing brightens the end of a meal quite like a lemon dessert. Limoncello tiramisu is a citrusy take on an Italian classic, with limoncello soaked ladyfingers layered between clouds of an ethereal limoncello cream. Limoncello Tiramisu is a delicious no-bake dessert that’s both easy and elegant.
When you think of limoncello your mind probably goes to sipping it as a chilled apertif or as part of a cocktail ( like my refreshing Limoncello Spritz and Limoncello Martini)
but did you know it’s also used to make desserts? Tiramisu is a classic Italian dessert made with sweetened mascarpone cream, ladyfinger cookies (known as savoriardi) soaked in coffee and rum or brandy and then dusted with cocoa powder. Using this basic formula there are multiple tiramisu variations, including this limoncello version
This easy limoncello tiramisu sings with lemon flavor both from fresh lemons and delicious limoncello. Ladyfingers are soaked in a limoncello syrup and then layered with a pillowy lemon whipped mascarpone cream.
PREP TIME:20minutes mins
CHILLING TIME:4hours hrs
TOTAL TIME:4hours hrs 20minutes mins
- Limoncello Syrup
- 1 ¼ cups water
- ⅓ cup granulated sugar
- 1 cup limoncello
- 3 tablespoons lemon juice
- 48 crisp ladyfinger cookies about two 7 oz packages
- 24 oz mascarpone cheese chilled
- 15 oz prepared lemon curd
- ⅓ cup limoncello
- 4 tablespoons lemon juice
- 2 cups heavy whipping cream
- ⅓ cup granulated sugar
- 1 cup heavy whipping cream
- 2-3 tablespoon powdered sugar
- 1 lemon zested
In a small saucepan, combine the water and sugar and stir over medium-high heat until the sugar is dissolved. Remove from the heat and stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and set aside to cool slightly.
In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it’s loosened up, about 30 seconds.
Add the lemon curd and mix until combined. Add the limoncello and the lemon juice and mix until combined. Be careful not to overbeat the mascarpone. Set aside.
In a separate large bowl or bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form.
Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.
With one ladyfinger at a time, dip into the syrup on one side for about 2 seconds and then the other side for about 2 seconds. You don’t want to overly saturate the ladyfingers or the tiramisu will be too soggy. The cookie should still have a slight crispness to it after dipping.
Arrange each ladyfinger in a 9×13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed.
Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them in the same way over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top.
Cover the dish with plastic wrap or foil and let refrigerate at least 4 hours but preferably overnight. Top with additional whipped cream (if desired) just before serving.
Beat the heavy cream and 2-3 tablespoons of powdered sugar (depending on the level of sweetness you want) in a large bowl until stiff peaks form.
Place the whipped cream into a ziplock with one corner snipped off or into a pastry bag fit with a round tip. Pipe dollops of whipped cream in rows over the tiramisu. Sprinkle with lemon zest.
See the post for alternate pan sizes and quantities.
The tiramisu will last covered in the refrigerator for up to 4 days.