This limoncello tiramisu is the perfect alternative to a traditional tiramisu recipe - it's light, creamy and refreshing! It can also be made up to 3 days in advance, so there will be no stress when it comes to serving dessert for a crowd.
This limoncello tiramisu (check out my homemade limoncello recipe here!) is made with classic ladyfingers (savoiardi), limoncello, mascarpone cream and lemon curd. It's truly refreshing and a perfect dessert for the lemon/limoncello lover! If you're looking for a more classic tiramisu version, check out this panettone tiramisu (you can sub ladyfingers!)
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Why you should make it
- It's great to make ahead - It can sit up to 3 days in the fridge, so if you're short on time, you can make this ahead for your next gathering
- It's a crowd pleaser - the delicate lemony flavors and aromas of this dish are sure to please even the pickiest eaters
- No baking required - Perfect for when you're not in the mood to turn on the oven, or when it gets too hot that you just can't
Ingredients
- Lemon Curd - made with lemon juice, lemon zest, eggs and butter, the lemon curd gives a pop of lemon flavor that brings this dessert over the top
- Mascarpone cream - Mascarpone, whipping cream, sugar and limoncello come together to add the classic creamy texture to this tiramisu
- Ladyfingers (savoiardi) - the classic tiramisu sponge cookies provide the base and stability
- Limoncello and milk - Ladyfingers get dipped in this mixture, providing distinct limoncello flavor throughout the whole dessert
How to make it - step by step
Make the Lemon Curd
Whisk together the sugar, egg yolks and cornstarch. Add in the lemon zest and lemon juice. Whisk until combined.
Cook the mixture over medium heat until thickened.
Remove from heat and stir in the butter.
Pour the curd into a wide and shallow heat-proof container. Cover the container and let it chill in the fridge while we make the rest of the tiramisu.
Make the Mascarpone Cream
Whisk the whipping cream and the sugar together.
Whisk until thick and silky but not holding peaks.
Add mascarpone and limoncello and whisk until soft peaks form. Set aside.
Assemble the Tiramisu
To a glass or ceramic dish, add a thin layer of mascarpone cream.
Dip the ladyfingers in the milk/limoncello mixture. Assemble the dipped ladyfingers in one layer in the pan.
Add about half the mascarpone cream over the ladyfingers and spread out in an even layer.
Continue with another layer of ladyfingers dipped in limoncello/milk.
Spread a thin layer of mascarpone cream on the second layer of ladyfingers. Top with the lemon curd, and spread it out evenly.
Top with the remaining mascarpone cream.
Garnish with lemon zest. Cover and place in the fridge for at least 6 hours. This will help the limoncello firm up and the flavors develop.
Cut, serve and enjoy!
Recipe tips
- You can make this limoncello tiramisu without the lemon curd. The flavor of the dessert will be more subtle in lemon flavor, but still taste delicious. The lemon curd adds a bold lemon flavor
- Dip the ladyfingers in the limoncello/milk mixture just briefly - if dipped too long they will become soggy
- This recipe makes a party size tiramisu - you can halve the recipe and still have a good size tiramisu
- Let the tiramisu rest in the fridge for at least 6 hours, but 24 hours is best. This will allow the tiramisu to set and the flavors to develop
- The lemon curd is only used on the final layer of the tiramisu
Storage instructions
Store in the fridge, covered for up to 4-5 days.
The tiramisu can also be frozen. Portion out individual portions, and wrap them in clingflim. Place each portion in a ziploc bag, and place in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight.
FAQs
Traditional Italian tiramisu is made of lady fingers, coffee (espresso), sugar, mascarpone cheese, eggs and cocoa powder. Fun fact: there's no alcohol present in a traditional tiramisu recipe!
This limoncello tiramisu version adds a fun twist on a classic tiramisu recipe using limoncello, ladyfingers, mascarpone, whipping cream and lemon curd.
Yes, but it will change the final flavor of the dessert. Cream cheese is more tangy than mascarpone, which will affect the balance of flavors between the whipping cream, limoncello and lemon curd.
Yes! Letting tiramisu rest in the fridge for at least 24 hours allows the texture to set, and allows the flavors to develop further, making a more tasty and delicious dessert.
More Italian dessert recipes
- Migliaccio – Italian Ricotta and Semolina Cake
- Panettone Tiramisu
- Crostata (Italian Jam Tart): Just Like Nonna’s!
If you’ve tried making this Limoncello Tiramisu recipe, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, PINTEREST, and TIKTOK to see more delicious food and what I’ve been up to.
Recipe
Delicious Limoncello Tiramisu
Ingredients
Lemon Curd
- 1.5 cups granulated sugar
- 9 egg yolks large
- 3 teaspoon corn starch
- 5 tablespoon lemon zest, plus more for garnish
- 6 tablespoon lemon juice
- ¾ cup unsalted butter
For the Mascarpone Cream
- 700 mL whipping cream
- ½ cup + 2 tablespoon granulated sugar
- 3 cups (680g) mascarpone cheese at room temperature
- 175 mL limoncello
For the sponge/limoncello wash
- 40-42 ladyfingers
- 150 mL limoncello
- 300 mL whole milk
Instructions
Make the lemon curd
- In a medium saucepan, whisk together the sugar, egg yolks and cornstarch.
- Once smooth and well combined, add in the lemon zest and lemon juice. Whisk until combined.
- Cook the mixture over medium heat until thickened, stirring with a whisk or rubber spatula, about 8 to 10 minutes.
- Remove from heat and stir in the butter until combined.
- Pour the curd into a wide and shallow heat-proof container. Cover the container and let it chill in the fridge while we make the rest of the tiramisu.
Make the Mascarpone Cream
- In the bowl of a stand mixer fitted with the whisk attachment, add the whipping cream and the sugar.
- Whisk on medium speed until thick and silky but not holding peaks.
- Add mascarpone and limoncello and whisk until soft peaks form. Set aside.
Assemble the Tiramisu
- In a bowl, whisk together the milk and limoncello.
- To a glass or ceramic dish, add a thin layer of mascarpone cream.
- Dip the ladyfingers in the milk/limoncello mixture. Dip them quickly and be careful to not saturate them too much, or else the tiramisu will be soggy.
- Assemble the dipped ladyfingers in one layer in the pan. You can break the ladyfingers to fit the dish.
- Add about half the mascarpone cream over the ladyfingers and spread out in an even layer.
- Continue with another layer of ladyfingers dipped in limoncello/milk.
- Spread a thin layer of mascarpone cream on the second layer of ladyfingers. Top with the lemon curd, and spread it out evenly.
- Top with the remaining mascarpone cream.
- Garnish with lemon zest. Cover and place in the fridge for at least 6 hours. This will help the limoncello firm up and the flavors develop.
- Cut, serve and enjoy!
Recipe Video
Recipe Notes
- The size of the dish used in this recipe is 13 x 10.5 inches
- This recipe makes a large party size tiramisu - you can easily halve the recipe and make a smaller tiramisu
- The lemon curd is only used on the final layer of the tiramisu
- If you prefer, on the final layer, you can put the mascarpone cream on the bottom, and the lemon curd on top so that the lemon curd is showing at the top instead of the cream
- You can make this recipe without the lemon curd - the whole dessert will just have a less pronounced lemon flavor
- Lemon curd recipe from butternutbakeryblog.com
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