Try this easy limoncello tiramisu, It's a tart and tangy twist on a classic dessert. This delicious, no bake dessert takes only 10 ingredients and 10 minutes of prep time.
If you love the classic, creamy and fluffy texture of tiramisu, but want a little flavor variation this limoncello tiramisu is perfect to try. Creamy whipped cream and marscapone cheese sandwiched between soaked ladyfingers this dessert is citrusy and sweet.
One of the cool things about tiramisu is All the easy flavor variations. Some other ones you can try are strawberry tiramisu, biscoff tiramisu or tiramisu cupcakes.
This easy lemon flavored dessert Is perfect as a cookout dessert, spring dessert or dessert for any time you need a quick no-bake treat.
Ingredients
- Water
- Granulated Sugar
- Limoncello
- Lemon Juice
- Ladyfinger Cookies
- Mascarpone Cheese
- Lemon Curd
- Heavy Whipping Cream
- Powdered Sugar
- Lemon Zest
See recipe card for quantities.
Substitutions & Variations
If you want to make a few ingredient tweaks, here are some things we have tried.
- Homemade lemon curd - You can easily make your own lemon curd instead of using store-bought if desired.
- Store-bought whipped cream - If you don't want to make your own whipped cream, you can buy whipped topping and use that instead. Make sure to use the kind in the tub and not the kind in the can to get the right texture.
Love tiramisu flavor, but want it in a cookie? Try these tiramisu cookies instead!
Instructions
Make your own delicious batch of limoncello tiramisu by using these easy step-by-step instructions.
Step one: Make the limoncello syrup by adding sugar and water to a saucepan bring to a boil and stir until sugar has dissolved. Then, add limoncello and set aside to cool.
Step two: add marscapone cheese to a mixing bowl and mix on medium to loosen the cheese. Then, add in lemon curd and mix on medium again until well combined.
Step three: add limoncello and lemon juice and mix on low until well combined.
Step four: In a separate bowl make whipped cream by adding sugar and heavy whipping cream and mixing on high for 2 to 3 minutes until peaks form.
Step five: carefully fold whipped cream into the marscapone cheese mixture until well combined.
Step six: dip Lady fingers into limoncello syrup and then lay in a single layer in the bottom of a baking dish.
Step seven: pour half the marscapone filling over lady fingers. Then, dip lady fingers and create a second layer on top of the cheese filling. Then, for the rest of the cheese filling on top of those. Cover with plastic wrap and put in the refrigerator for 4 hours.
Step eight: Make another batch of whipped cream by adding powdered sugar and butter to mixing bowl. Beat for 2 to 3 minutes until stiff peaks form.
Step nine: transfer whipped cream to a piping bag that is fitted with a large round tip. Pipe large dollops all over the top of the tiramisu.
Step ten: finish it off by grating lemon zest across the top of the whipped cream.
Hint: when making the whipped cream make sure it's the right consistency. It should be able to be scooped up with a spoon or spatula and not wilt. If it's too thin you can add more powdered sugar.
Recipe Tips for Success
- Don't over soak lady fingers - when dipping lady fingers and limoncello syrup make sure to not leave them in too long or they will get mushy.
- Don't overbeat mascarpone cheese - If you overmix the cheese it will separate. You want to mix it just enough so that everything is well combined.
Storage
You can package this in an airtight container and keep it in the refrigerator for around 2 to 3 days. But, if you won't finish it before then you should freeze it.
To freeze it, you should flash freeze it on a cookie sheet cut into individual serving sizes. Then, wrap and plastic wrap and place in an airtight container or freezer bag. It can be frozen for around 3 months.
Limoncello Tiramisu
Equipment
- Baking Pan
- Mixing bowl
- Saucepan
- Hand or Stand Mixer
- Measuring Cups and spoons
- Piping Bag
- Large Round Piping Tip
Ingredients
For limoncello syrup
- 1.25 cup Water
- .5 cup Granulated Sugar
- 1 cup Limoncello
- .25 cup Lemon Juice
For Tiramisu
- 14 oz Ladyfinger Cookies
- 16 oz Mascarpone Cheese
- 15 oz Lemon Curd
- .5 cup Limoncello
- .25 cup Lemon Juice
- 2 cup Heavy Cream
- ⅓ cup Granulated Sugar
For topping
- 1 cup Whipped Cream
- .25 cup Powdered Sugar
- Lemon Zest 1 - 2 lemons
Instructions
For limoncello syrup
- Add 1.24 cup water and .5 cup sugar in a saucepan. Boil on medium, stirring until sugar is melted.
- Add in 1 cup limoncello and .25 cup lemon juice. Then set aside to cool.
For the tiramisu
- Add 16 oz mascarpone cheese into a mixing bowl and mix for about 30 seconds to loosen the cheese.
- Add in 15 oz of lemon curd and mix on medium until combined.
- Add in .5 cup limoncello and .24 cup lemon juice. Mix on low until well combined.
- In a separate bowl, make whipped cream. Add 2 cup heavy whipping cream and ⅓ cup granulated sugar. Mix on medium high for 2 - 3 minutes until stiff peaks form.
- Add half of the whipped cram to the mascarpone mixture and fold by hand. Then add in remaining whipped cream and fold it in until well combined.
- Dip ladyfingers in limoncello syrup coating all sides and then lay in a flat layer in a 13x9 baking dish.
- Once you have a full layer of ladyfingers, pour half the mascarpone filling over top of them.
- Add another layer of limoncello dipped ladyfingers on top of the mascarpone.
- Then, pour the remaining mascarpone filling over the ladyfingers.
- Cover with plastic wrap and chill for at least 4 hours.
- To serve: Make whipped cram by adding 1 cup heavy cream and .25 cups powdered sugar to a mixing bowl and mixing on medium high for a few minutes until stiff peaks form.
- Add whipped topping to piping bag with a large round tip and pipe small dollops across the top of the tiramisu.
- Sprinkle with lemon zest.
Notes
- If you don't want to make your own whipped cream, just use store bought whipped topping instead.
- You can make your own lemon curd, if desired.
- Don't soak ladyfingers too long or they will become soggy and mushy.
- Don't overmix mascarpone mixture or it will separate.
- Keep this in the refrigerator for 2 - 3 days in an airtight container. Or, you can freeze it for around 3 months.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
