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Slice of limoncello tiramisu on a clear plate.

Limoncello Tiramisu

Justin
This easy no bake limoncello tiramisu is a sweet, creamy and light dessert. Prepped in only about 10 minutes, this sweet and citrusy dessert is refreshing and great for spring and summer.
5 from 1 vote
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 730 kcal

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

Tips
  • 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.
Storage
  • Keep this in the refrigerator for 2 - 3 days in an airtight container.  Or, you can freeze it for around 3 months.

Nutrition

Calories: 730kcalCarbohydrates: 72gProtein: 8gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 160mgSodium: 188mgPotassium: 93mgFiber: 0.4gSugar: 51gVitamin A: 1.331IUVitamin C: 4mgCalcium: 101mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.