I first fell in love with Limoncello Tiramisu on a bright spring afternoon when a dear friend brought it to a gathering. It’s not your everyday dessert—this beautiful twist on the classic Italian dessert brings that fresh, citrusy zing we all crave when the weather starts warming up. For me, Limoncello Tiramisu quickly became a staple because it’s both refreshing and comforting, the kind of treat that feels like a little sunshine on a plate.
Making Limoncello Tiramisu fits right into my cooking routine because it doesn’t require hours of fuss or fancy ingredients. It’s approachable, with just enough flair to impress guests yet practical enough for weeknight indulgences. The lemon mascarpone cream is the heart of this citrus tiramisu, marrying rich, creamy textures with the bright accents of limoncello and fresh lemon zest.
What makes this Limoncello Tiramisu so satisfying is how each layer brings something different—the soaked ladyfingers offering soft, boozy sponge, the fluffy lemon mascarpone lending decadent tang, and a dusting of lemon zest that wakes up your taste buds. It’s a layered dessert that feels both elegant and homey all at once.
If you enjoy Italian desserts but want something a little different from the usual coffee-flavored tiramisu, this citrus tiramisu is perfect. Plus, it’s a great opportunity to try your hand at a limoncello recipe, or use a bottle you already love.
I’m excited to share this recipe with you because it has become a family favorite, and I know it can fit right into your kitchen, whether you’re dessert-curious or a seasoned baker. Think of it as a friendly nudge to bring a bit of sweet, tangy sunshine to your table with this delicious Limoncello Tiramisu. Keep reading, and I’ll walk you through everything—ingredients, step-by-step process, and tips to make sure your dessert turns out just right.
If you need more inspiration along the way, you might like this take on Buffalo Chickpea Wraps or my Sausage Gnocchi for a hearty meal before dessert!
What You’ll Need for This Limoncello Tiramisu:
To make a great Limoncello Tiramisu, keep it simple and fresh. Here’s the exact ingredient list you’ll need:
- 1 cup limoncello (Use store-bought or homemade. If you don’t have limoncello, a lemon vodka works perfectly in this Limoncello Tiramisu too)
- 24 ladyfinger biscuits (You can find these at most grocery stores—look in the Italian or baking aisle)
- 16 oz mascarpone cheese (For the rich lemon mascarpone layer; full fat gives the best texture)
- 1 cup heavy cream (Heavy whipping cream will whip up nicely for a fluffy cream layer)
- 3/4 cup granulated sugar (Adjust slightly if you like it less sweet)
- Zest of 2 lemons (For that bright citrus zing; be sure to wash lemons first)
- 2 tbsp fresh lemon juice (Fresh is best; bottled lemon juice can work but fresh really lifts this citrus tiramisu)
- 1 tsp vanilla extract (Adds depth to the lemon mascarpone)
- Powdered sugar for dusting (Optional, for a pretty finish)
If you want a quick tip here, I always include a little extra lemon zest in the mascarpone mixture to amp up that lemon flavor. It’s my little secret that makes this Limoncello Tiramisu extra special.
This recipe is economical because the ingredients are straightforward and easy to find—plus a little limoncello goes a long way. I also recommend chilling your mascarpone and cream before whipping; it makes the process smoother and the texture better.
If you’re prepping ahead, you can have your mascarpone mixture ready to go and soak those ladyfingers in limoncello just before assembling. That saves a lot of time during the final step.
For more ideas on layering desserts with bright flavors, this authentic limoncello tiramisu recipe over at Cooking With Ayeh offers a nice comparison.
How to Make This Limoncello Tiramisu:
From start to finish, this Limoncello Tiramisu takes about 40 minutes active time, plus a few hours chilling. Let’s break it down step by step so you feel confident in the kitchen.
- Prepare the limoncello soak: Pour your limoncello into a shallow dish. Gently dip each ladyfinger for 1-2 seconds—don’t soak too long or they’ll become soggy. Set them aside on a plate.
- Make the lemon mascarpone cream: In a large bowl, whisk together mascarpone cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Whip the heavy cream: In a chilled bowl, whip the heavy cream to soft peaks. This fluffy cream will add lightness to your lemon mascarpone.
- Fold the whipped cream into mascarpone: Gently fold the whipped heavy cream into your lemon mascarpone mixture using a spatula. This step is where patience pays off in your Limoncello Tiramisu—the mixture should be airy but hold its shape.
- Start layering: In your serving dish (an 8×8 inch glass dish works well), spread a layer of the soaked ladyfingers. Then spread a generous layer of the lemon mascarpone cream on top.
- Repeat layers: Add another layer of dipped ladyfingers, then more lemon mascarpone. Aim for two or three layers, finishing with mascarpone cream on top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, ideally overnight. This resting time lets all the flavors meld beautifully.
- Finish with a dusting: Just before serving, sprinkle with powdered sugar and extra lemon zest for a fresh finish.
If your Limoncello Tiramisu looks like it’s separating after chilling, don’t worry; a quick gentle stir can bring it back together, or just be sure your mascarpone was fresh and well-whipped.
While your Limoncello Tiramisu chills, take a moment to relax or clean up your kitchen. Trust me, the wait is worth it for that citrus tiramisu moment!
For another excellent layered dessert that’s a bit heartier, check out the Ranch Taco Party Bowl on my site—perfect for a fun dinner before you indulge.
Serving Your Limoncello Tiramisu:
This Limoncello Tiramisu truly shines when served slightly chilled and paired with a simple accompaniment.
I love serving it with fresh berries or a light citron sorbet to complement the citrus notes. A cup of good black tea or a lemon-infused sparkling water makes a lovely drink pairing.
This layered dessert is perfect for spring or summer dinners, family celebrations, or an elegant weekend treat. The bright lemon mascarpone feels refreshing, making it less heavy than a traditional tiramisu.
Presentation ideas? Dust the top with extra lemon zest and powdered sugar, or garnish with candied lemon peel for a fancy finish. If you’re serving guests, individual glass cups layered with this Limoncello Tiramisu look beautiful and are easy for everyone to enjoy.
Leftovers keep well for a day or two, but I suggest eating it sooner to enjoy that fresh tang. I’ve even tried variations by adding a splash of limoncello to the mascarpone mixture for more zing, or layering with thin slices of fresh lemon for a vibrant look.
Friends and family rave about how this citrus tiramisu feels lighter but still indulgently creamy. It often gets requested for birthdays or springtime get-togethers.
If you like this take on Limoncello Tiramisu, you might also enjoy the beautiful presentation and flavors from this easy Limoncello Tiramisu recipe at The Marble Kitchen.
Common Questions About This Limoncello Tiramisu:
Can I make parts of this Limoncello Tiramisu ahead of time?
Absolutely! The lemon mascarpone mixture keeps well in the fridge for up to 2 days. You can even soak your ladyfingers earlier the same day and assemble just before chilling. This makes it a great make-ahead dessert.
What’s a good substitute for mascarpone in this Limoncello Tiramisu?
If mascarpone isn’t available, cream cheese softened with a little heavy cream and lemon juice can work. It won’t be quite the same texture but keeps the rich, creamy feel.
Can I adjust this Limoncello Tiramisu for more or fewer people?
You can double the recipe to serve a crowd or halve it for smaller servings. Just keep the layering proportionate.
Can I use different liquors instead of limoncello?
Limoncello’s citrus flavor is key, but if you don’t have any, lemon vodka or an orange liqueur can work as well. For a non-alcoholic version, use lemon syrup or strong lemon juice diluted slightly.
Why does my Limoncello Tiramisu sometimes get watery?
This can happen if ladyfingers are soaked too long or if the mascarpone mixture isn’t thick enough. Keep an eye on soaking time and be gentle when folding in the whipped cream.
How long can I store leftover Limoncello Tiramisu?
It keeps up to 2 days refrigerated. Make sure to cover it tightly so it doesn’t dry out.
Can I freeze Limoncello Tiramisu?
It’s not ideal because the mascarpone cream can separate upon thawing. I recommend enjoying it fresh.
For more advice and recipe swaps, you can visit this helpful Facebook group post with a limoncello tiramisu recipe with lemon curd that friends have shared.
Final Thoughts on This Limoncello Tiramisu:
This Limoncello Tiramisu has a special place in my recipe collection because it hits that sweet spot: easy to make, satisfying to eat, and feels a little fancy without the fuss. It’s my go-to when I want a layered dessert that’s bright and fresh but still comforts like a classic.
My top tips for this Limoncello Tiramisu:
- Use fresh lemon zest and juice for the best citrus flavor.
- Don’t oversoak your ladyfingers—one or two quick dips is plenty.
- Be gentle when folding whipped cream into mascarpone to keep your cream light and fluffy.
Three variations I love are: adding a thin layer of lemon curd between layers, swapping limoncello for orange liqueur, and using individual glasses for personal servings.
The lemon mascarpone version gets requested most often—it’s just that good.
I hope you’ll make this Limoncello Tiramisu your own and enjoy the joy it brings to your table. Whether for a simple family dessert or a special occasion, this citrus tiramisu is a winner.
Don’t hesitate to try this recipe soon—you deserve a little sunshine in dessert form.
For more ideas on satisfying dishes, check out my Buffalo Chickpea Wraps or my Sausage Gnocchi to round out your meal plan. Happy cooking, friends!
Limoncello Tiramisu
A fresh twist on classic tiramisu featuring bright limoncello liqueur and zesty lemon flavors for a light, refreshing dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
- 1 cup limoncello liqueur
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1 package ladyfinger cookies (about 24 cookies)
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- Powdered sugar, for dusting
- Fresh mint leaves, for garnish (optional)
Instructions
- In a shallow dish, combine the limoncello and lemon juice.
- Quickly dip each ladyfinger into the limoncello mixture, ensuring they soak briefly without getting soggy. Arrange a layer in the bottom of a serving dish.
- In a bowl, whisk together egg yolks and granulated sugar until pale and creamy.
- Add mascarpone cheese and lemon zest to the yolk mixture and blend until smooth.
- In a separate bowl, beat heavy cream until stiff peaks form.
- Gently fold whipped cream into the mascarpone mixture until combined.
- In a clean bowl, whisk egg whites until stiff peaks form; carefully fold into the mascarpone mixture.
- Spread half of the mascarpone cream over the ladyfingers layer.
- Repeat dipping ladyfingers and layering the rest on top, then cover with the remaining cream mixture.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust with powdered sugar and garnish with fresh mint leaves if desired.
Notes
For an alcohol-free version, substitute limoncello with lemon syrup or lemonade. Serve chilled with a refreshing herbal tea for a perfect pairing.