Limoncello Tiramisu

Limoncello Tiramisu (Tiramisù al Limoncello in Italian) is an amazing lemony twist on a classic tiramisu. Made with ladyfinger cookies, soaked in citrus-scented limoncello syrup, and layers of mascarpone cream, this lemon dessert is just divine!

Tiramisu has always been a popular dessert. There are so many different versions of this Italian specialty that you can easily find one. One of them is Tiramisu torte, and another one is Speculoos Tiramisu.

Jump to:

• Why you should try this recipe
• Ingredients
• Recipe variations
• How to make limoncello tiramisu
• Expert Tips
• Storage instructions
• FAQs
• Love Italian desserts? Try these next!
• Recipe card
• Comments

Here is a refreshing take on the iconic Italian dessert with a tantalizingly tart twist. Instead of espresso, the ladyfingers are dipped in a mixture of aromatic liqueur limoncello, water, and sugar to create a new citrus-inspired treat.

Your kitchen will be filled with lemon flavor as you mix ingredients for this delicious dessert.

And if you are a lemon lover, you won't be able to resist dipping your spoon into this tiramisu for long.

You will want to take another bite into these lemony layers hidden beneath a pillowy mascarpone cream.

Unfortunately, the dessert isn't for kids, but adults at your dinner party will surely appreciate it. If you want to serve it to children, omit the alcohol and make a lemon tiramisu.

Why you should try this recipe

• It is an easy and great make-ahead limoncello tiramisu recipe that comes together quickly.

• Full of bright flavors, this limoncello dessert is a refreshing change from traditional sweetness.

• It is a perfect dessert for the summer months; serve it as a dinner treat or any time of the day. Great success is guaranteed!

• Most importantly, it is made with pasteurized egg yolks, a safe way to prepare the tiramisu dessert.

Ingredients

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

• Limoncello is the star of this gorgeous dessert. Purchase a good quality Italian lemon liqueur or use homemade limoncello.

If you want to give a less alcoholic connotation to your tiramisu or make dessert for children, you can opt for lemon juice instead of 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 ensure your dessert is not soggy is to purchase crips lady fingers cookies from Forno Bonomi, Balocco, or Matilde Vicenzi brands.

• Eggs: the recipe calls for only egg yolks that are 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 areas of grocery stores. Please, choose a full-fat version instead of a low-fat one, and don't confuse it with cream cheese.

Make sure you pay attention to the expiration date on the mascarpone. The fresher it is, the thicker and creamier this will be dessert.

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

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

Recipe variations

One of the many joys of making this limoncello tiramisu is how versatile it can be.

• So go ahead and make a lighter version of this caloric dessert by replacing mascarpone with ricotta.

• Or play with the soaking syrup by replacing water with milk or limoncello with Torani lemon syrup mixed with water.

• If your love lemon desserts but want to omit the alcoholic note of limoncello, then prepare simple yet delicious lemon tiramisu as an excellent alternative.

• You can add some extra flair to your limoncello tiramisu by sprinkling its top with icing sugar, grated white chocolate, or shredded coconut.

• Or add a layer of grated or flaked white chocolate on top of mascarpone cream finishing the dessert with chocolate too.

• You can also garnish the top of your dessert with lemon curd mixture and lemon slices or sprinkle with candied lemon peel and ladyfinger cookies if desired.

• Finally, this limoncello dessert recipe is created as a family-style sharing dessert, but you can easily consider making single servings.

• Use glasses, serving bowls, wine goblets, or beautiful teacups to serve this refreshing Italian dessert in style. Tiramisu in cups never disappoints!

How to make limoncello tiramisu

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

Add limoncello liqueur and lemon juice out of the heat, let the syrup cool, and refrigerate.

The syrup must be cold from the fridge for ladyfingers to absorb the right amount of liquid.

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

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

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

Place water and sugar in a saucepan and heat it over medium heat for a few minutes until the sugar dissolves. The syrup must reach the right temperature of 250°F or 121°C (use a cooking thermometer).

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

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 base of the bowl isn't completely cold, bring it to the fridge for 2-3 minutes.

Add chilled mascarpone from the fridge to the egg and sugar mixture and whip at very low speed until creamy and homogenous.

Then gently fold the whipped cream in 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.

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 the same with the other side. 

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

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

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.

Bring the cream to the fridge while assembling the second layer of sponge fingers.

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

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).

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

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

Cut portions of tiramisù with a knife, clean it between the cuts and serve with the help of 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.
• Ensure the egg yolk and sugar mixture cool down until adding cold mascarpone cheese.
• Use very cold whipping cream and whip it up, starting slowly and over 10 minutes.  
• Don't overmix the tiramisu cream. When folding whipped cream, mix to combine.
• Let the tiramisu chill for at least 4-6 hours or overnight before serving. But if you prefer to consume it immediately to feel the crunchiness of ladyfingers, choose this way.
• Make tiramisu in advance - up to two days ahead of time. 

Storage instructions

Store tiramisu with limoncello covered with plastic wrap or in an airtight container in the refrigerator for 2 - 3 days. 

It can also be frozen, but in this case, keep it in the refrigerator first for at least 4 hours to regain the creaminess and flavors.

Then wrap the dessert (without lemon zest on top) with plastic film twice and a layer of aluminum foil, and freeze it for two weeks. To thaw, bring it to the fridge for about 2 hours, sprinkle with lemon zest, and serve.

FAQs

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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.