Limoncello Tiramisu Recipe (Easy Italian No-Bake Dessert)

Quick Summary: To make limoncello tiramisu, soak ladyfingers in a cooled limoncello syrup, then layer them with a mascarpone cream made from pasteurized egg yolks (heated with sugar syrup to 250°F / 121°C) and whipped cream. Chill for at least 4 to 6 hours or overnight, dust with lemon zest, and serve. This no-bake Italian dessert takes about 40 minutes to prepare and serves 8.

What is limoncello tiramisu?

Limoncello tiramisu (tiramisù al limoncello in Italian) is a no-bake lemon version of the classic Italian tiramisu. Instead of coffee, the ladyfingers are soaked in a bright limoncello syrup, then layered with a rich mascarpone cream made with pasteurized egg yolks and whipped cream.

The result is a creamy, citrusy dessert that is lighter and fresher than traditional tiramisu. If you love these twists, try a tiramisu torte or a fruity strawberry tiramisu next.

Why you'll love this recipe

• Make-ahead: it comes together quickly and can be prepared a day or two before serving.
• Bright and refreshing: the lemon and limoncello give a fresh twist on the classic coffee tiramisu.
• Perfect for summer: a light, no-bake dessert for warm-weather dinners and gatherings.
• Made safely: the egg yolks are pasteurized with hot sugar syrup, so there are no raw eggs.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Limoncello is the star of this lemon dessert. Buy a good-quality Italian lemon liqueur or use homemade limoncello. For a less boozy dessert, or one for children, you can use lemon juice instead of the alcohol.

• Sugar: the recipe calls for white granulated sugar or caster sugar.

• Ladyfingers, also known as Savoiardi biscuits or cookies, are classic for making tiramisu, but you can use pavesini, too, if you prefer their flavor and texture. The best way to keep your dessert from getting soggy is to buy crisp ladyfingers from Forno Bonomi, Balocco, or Matilde Vicenzi brands.

• Eggs: the recipe calls for only egg yolks, pasteurized by adding a hot sugar syrup (boiled to 250°F or 121°C ). The recipe doesn't use whipped egg whites like the classic tiramisu recipe.

• Mascarpone is a famous Italian cheese sold in specialty cheese sections of grocery stores. Choose a full-fat version instead of a low-fat one, and don't confuse it with cream cheese. Be sure to check the expiration date on the mascarpone. The fresher it is, the thicker and creamier this dessert will be.

• Whipping cream: use your favorite brand with at least 30% fat content or heavy cream with higher fat content.

• Lemon: choose untreated regular or Meyer lemons to make fresh lemon zest and juice. To make this step easier, use a zester grater and citrus juicer.

Equipment

To make limoncello tiramisu at home, gather these basic kitchen tools before you start:

• electric hand mixer or stand mixer
• mixing bowls
• small saucepan
• cooking thermometer
• rubber spatula or wooden spoon
• whisk
• zester grater
• citrus juicer
• shallow plate for dipping
• serving dish
• pastry bag with an Ateco plain pastry tip 809

How to make limoncello tiramisu

Step 1. To make limoncello syrup, bring water and sugar to a boil in a small saucepan and simmer over low heat for 1-2 minutes.

Step 2. Remove from the heat, add the limoncello liqueur and lemon juice, let the syrup cool, and refrigerate.

Step 3. The syrup must be cold from the fridge so the ladyfingers absorb the right amount of liquid.

Step 4. To make the tiramisu cream, whip the whipping cream in a separate bowl with an electric mixer until firm peaks form (use a stand mixer if available). Start on low speed and increase speed while whisking. Refrigerate whipped cream.

Pro tip: Whipping cream, a bowl, and the whisk must be cold. Place the bowl and a whisk in the freezer for a few minutes before you start.

Step 5. Then pasteurize egg yolks. Place egg yolks in a large mixing bowl and lightly beat them with an electric mixer.

Step 6. Place the water and sugar in a saucepan and heat over medium heat for a few minutes, until the sugar dissolves. The syrup must reach 250°F (121°C): use a cooking thermometer.

Step 7. Once the syrup is ready, turn on the electric mixer and pour the sugar syrup into the yolks, whisking constantly at high speed.

Step 8. Whip the preparation for 5-6 minutes until thick and whitish (photo 1). The bowl will cool down while the egg mixture expands.

Extra tip: If the bowl isn't completely cold, put it in the fridge for 2-3 minutes.

Step 9. Add the chilled mascarpone to the egg and sugar mixture and whip at very low speed until creamy and homogeneous.

Step 10. Then gently fold the whipped cream into the mascarpone preparation with slow movements from the bottom up using a large rubber spatula or a wooden spoon (photo 2). Refrigerate the cream until ready to use.

Step 11. To assemble the tiramisu, pour the cooled syrup into a shallow plate. Dip one cookie at a time for 1 second, then turn it over and repeat on the other side. 

Extra tip: Don't soak cookies longer than 1 second per side; oversoaked cookies will result in a soggy dessert.

Step 12. Arrange half the cookies in the first layer, laying them in one direction and following the shape of the serving dish. Cut ladyfingers if necessary to fill gaps (photo 3).

Step 13. Take the tiramisu cream out of the fridge and distribute half of the mascarpone mixture over the cookies (photo 4). Use a spoon, a rubber spatula, or a pastry bag fitted with a large plain tip.

Step 14. Refrigerate the cream while assembling the second layer of sponge fingers.

Step 15. Add a new layer of moistened ladyfingers to cover the entire surface of the dish (photo 5).

Step 16. To finish the dessert, use the remaining cream from the fridge. Spread it with a spoon or spatula, or decorate the top of the tiramisu with a pastry bag and Ateco plain pastry tip 809 (photo 6).

Step 17. Cover the dish with a lid, plastic wrap, or aluminum foil, and refrigerate for at least 4-6 hours, or preferably overnight.

Step 18. Before serving, use a zester grater to sprinkle the top of the dessert with the grated lemon zest.

Step 19. Cut portions of tiramisù with a knife, clean it between cuts, and serve with a metal serving spatula.

Expert tips

• Don't over-soak ladyfingers. A quick dip of one cookie at a time on each side is enough.
• Let the egg yolk and sugar mixture cool before adding the cold mascarpone cheese.
• Use very cold whipping cream and whip it slowly, over about 10 minutes.  
• Don't overmix the tiramisu cream. When folding in the whipped cream, mix to combine.
• Let the tiramisu chill for at least 4-6 hours or overnight before serving. If you prefer to eat it immediately to enjoy the crunchiness of the ladyfingers, choose this option.
• Make tiramisu in advance, up to two days ahead of time. 

Recipe variations

This limoncello tiramisu is easy to adapt. Once you have the base, try one of these variations:

• Lighter version: replace part or all of the mascarpone with ricotta for a lighter cream.
• Alcohol-free: swap the limoncello for lemon juice or a lemon syrup to make a kid-friendly lemon tiramisu.
• Different soak: use milk in place of water in the syrup, or a store-bought lemon syrup mixed with water. For a spiced biscuit version, see this speculoos tiramisu.
• Extra toppings: dust the top with icing sugar, grated white chocolate, or shredded coconut.
• White chocolate layer: add a layer of grated or flaked white chocolate over the mascarpone cream.
• Fresh garnish: finish with lemon curd, lemon slices, candied lemon peel, or crushed ladyfingers. You can also fold in fruit, as in this fig tiramisu.
• Single servings: assemble in glasses, bowls, or cups instead of one large dish for individual portions.

Storing & freezing

Store limoncello tiramisu covered with plastic wrap or in an airtight container in the refrigerator for 2 to 3 days. Keep it chilled until you are ready to serve, since the mascarpone cream softens at room temperature.

You can also freeze it. Wrap the dessert (without the lemon zest on top) twice in plastic film and once in aluminum foil, and freeze for up to two weeks. To thaw, move it to the fridge for about 2 hours, then sprinkle with fresh lemon zest and serve.

How to serve limoncello tiramisu

Serve limoncello tiramisu well chilled, straight from the fridge, in neat squares scooped onto small plates. It pairs nicely with a shot of cold limoncello, an espresso, or a cup of tea, and works well after a light summer meal. For a prettier plate, add a spoon of lemon curd, a few fresh berries, or a thin slice of candied lemon alongside each portion.

FAQ

What is limoncello?
Limoncello is an Italian liqueur made from lemon peels steeped in alcohol and mixed with sugar syrup. It was first made in Campania, and the best-known versions come from the Amalfi Coast.

Can you make limoncello tiramisu without alcohol?
Yes. Replace the limoncello in the syrup with extra lemon juice or a lemon syrup for a kid-friendly, alcohol-free lemon tiramisu.

Can you use store-bought limoncello?
Yes. A good-quality Italian limoncello works well, or you can use homemade limoncello if you have it.

What are ladyfingers?
Ladyfingers, also called savoiardi, are crisp Italian sponge biscuits. For tiramisu, choose firm Italian-style ladyfingers, since they hold their shape after dipping. If you cannot find them, try one of these ladyfinger substitutes.

How do you make tiramisu not soggy?
Do not over-soak the ladyfingers. Dip them one at a time for about one second per side so they absorb just enough syrup.

How far ahead can you make limoncello tiramisu?
It is a great make-ahead dessert. Assemble it up to two days in advance and keep it chilled, or freeze it for up to two weeks.

Can you make limoncello tiramisu without eggs?
Yes. Skip the egg yolks and fold the whipped cream into mascarpone beaten with powdered sugar. The cream is a little less silky but still light and stable.

Love Italian desserts? Try these next!

• Torta Elvezia (Almond Dacquoise Cake)
• Italian Shortbread Cookies
• Italian Carrot Cake
• Italian Paradise Cake

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.