Last updated on April 11th, 2024.
Limoncello tiramisu is a delightful variation of the traditional and classic Italian dessert, infusing it with the bright, citrusy flavors of lemon liqueur. This recipe combines the creamy richness of mascarpone cheese with the tangy sweetness of limoncello, creating a dessert that’s perfect for any occasion.
In this recipe, we replace the coffee syrup with limoncello syrup, giving it a light and refreshing flavor. Limoncello is a lemon liquor mainly produced in southern Italy and Sicily. Traditionally, it is enjoyed as an after-dinner liquor.
A generous dose of homemade lemon curd is swirled into the cream layers to enhance the lemon flavor and enrich the lemony twist of this delicious dessert.
If you are a fan of Italian and lemony desserts, check out this Italian Tiramisu recipe, this Chocolate Tiramisu, this Orange Tiramisu, this Raspberry Tiramisu, and this lemony torta paradiso.
Ingredients
The complete recipe, including measurements, is at the bottom of this post in the recipe card.
For the syrup and topping
- Water. Or, use coffee for a more traditional flavor.
- Sugar.
- Limoncello liqueur.
- Fresh lemon juice.
- Heavy cream.
- Powdered sugar.
- Vanilla extract.
For the mascarpone filling
- Lady fingers
- Egg yolks at room temperature. Classic tiramisu calls for raw eggs. If you wish to skip this part, replace the yolks with heavy cream. See full description in recipe notes.
- Mascarpone cream should be served at room temperature. While you can replace it with cream cheese, I do not recommend it. Cream cheese has a different flavor profile than mascarpone.
- Granulated sugar
- Limoncello liqueur
- Heavy whipping cream, cold
- Lemon curd, or Meyer Lemon Curd.
How to Make Limoncello Tiramisu
Make the syrup
- In a saucepan, combine water, sugar, and lemon zest.
- Bring to a boil, stirring until the sugar dissolves.
- Remove from heat and stir in the limoncello.
- Let the syrup cool completely, then pour it into a shallow bowl.
Make the mascarpone limoncello filling
- Place the egg yolks and sugar in a large bowl over simmering water in a double boiler. Stir until the sugar has dissolved and the mixture is pale yellow. Remove from the heat and add the Limoncello. If it is warm, place it in the refrigerator for about 30 minutes to cool.
- Transfer the egg yolk mixture into a large bowl of a standing mixer, add the mascarpone cheese, and mix until smooth.
- Mix in the heavy cream just until thickened. It will not reach a stiff pick; if overwhipped, it will curdle.
Assembling
- Dip ladyfinger cookies into the cooled limoncello syrup, ensuring they are soaked but not overly soggy.
- Arrange a single layer of moistened ladyfingers in the bottom of a serving dish. Spread half of the mascarpone mixture over the ladyfingers.
- Drizzle half of the lemon curd over the top of the mascarpone, and use a knife to create a swirl pattern.
- Repeat the layers, ending with a layer of mascarpone filling and a drizzle of lemon curd.
- Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
- Whip the heavy cream with the powdered sugar and vanilla until you have firm peaks, and top the now-set tiramisu with the cream.
TIPS
- To avoid using a double boiler when making the filling, consider using pasteurized eggs.
- When making the filling, all ingredients must be at the right temperature for a smooth and creamy filling. That’s why I recommend chilling the egg yolk mixture before mixing in the mascarpone and cream.
- When mixing the heavy cream into the filling, only mix until the mixture is slightly thickened. Over-mixing will cause the mascarpone to curdle. If you wish to take an extra safe step, whip the cream separately and fold it into the filling.
- Please do not soak the ladyfingers in the syrup for too long; otherwise, they will absorb too much syrup and become soggy.
- For visual appeal, decorate the top of the tiramisu with grated lemon zest.
Storing
Leftover limoncello tiramisu can be stored in the refrigerator for up to 3 days. Cover tightly with plastic wrap or foil to prevent it from drying out.
FAQ’S
While limoncello adds a unique flavor to this dessert, you can experiment with other liqueurs such as Grand Marnier or amaretto.
Limoncello is a lemon Italian liquor.
No. Because this is a no-bake dessert, the alcohol in the liquor does not evaporate. Remove the liquor and replace it with lemon juice for a kid-friendly treat.
Yes, you can make a lemon tiramisu instead by omitting the limoncello and substituting it with lemon juice to make lemon syrup
It’s not recommended to freeze tiramisu as the texture may become watery, and the flavors may not be as vibrant after thawing.
More Desserts You Might Like
Torta Caprese, Karpatka, Fresh Strawberry Tart
Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!
Limoncello Tiramisu Recipe
Lemon liquor infused tiramisu dessert
Ingredients
For the Syrup
- 1/2 Cup Water (120ml)
- 1/2 Cup Fresh lemon juice (120ml)
- 3/4 Cup Sugar (150g)
- 1/2 Cup Limoncello liquor (120g)
For the Filling
- 24-30 Ladyfingers
- 5 Large Egg yolks at room temperature
- 3/4 Cup Sugar (150g)
- 2 Cups Mascarpone cheese at room temprature (480g)
- 1/4 Cup Limoncello liquor (60ml)
- 1 Cup Heavy whipping cream, cold (240ml)
- 1 Cup Lemon curd (240ml)
For the Whipped Cream Topping
- 1 Cup Heavy whipping cream, cold (240ml)
- 2 Tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Make The Syrup
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In a medium saucepan, pour the water, fresh lemon juice, and sugar.
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Cook over medium heat, stirring occasionally until the sugar has dissolved and the mixture is boiling.
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Reduce heat to simmer and cook for an additional 5 minutes.
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Remove from the heat, add the liquor, and set aside to cool.
Make the Filling
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Place the egg yolks and sugar in a large bowl over a pan with simmering water.
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Cook over low heat while stirring until the sugar has dissolved and the mixture is thick and pale yellow.
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Remove from heat and mix in the liquor. If the mixture is warm than room temperature, refrigerate it for 30-40 minutes in the refrigerator.
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Use a standing mixer or electric mixer to mix in the mascarpone cheese.
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Pour in the heavy cream and whip gradually, increasing speed to high until thickened. The cream will not reach a stiff pick, so only mix until it is slightly thickened.
Assembling
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Have an eight or nine-inch baking dish ready.
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Pour the cool syrup into a wide bowl, and dip the bottom of the ladyfingers.
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Arrange the soaked ladyfingers in a single layer over your serving dish.
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Spread half of the filling over the cookies and use a rubber spatula to spread it evenly.
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Drizzle half of the lemon curd over the surface of the cream, then use a toothpick to create swirls.
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Repeat with the remaining ladyfingers, cream, and lemon curd, and place in the refrigerator to set for at least four hours.
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When ready to serve, whip the heavy cream with the sugar and vanilla and use a piping bag to pipe the cream over the Tiramisu.
Recipe Notes
- Store the tiramisu in the refrigerator up to three days.
- To skip using a double boiler for the filling, consider opting for pasteurized eggs.
- Ensure all ingredients are at the correct temperature to achieve a smooth, creamy filling. Therefore, I suggest refrigerating the egg yolk mixture before incorporating the mascarpone and cream.
- When adding the heavy cream to the filling, mix only until slightly thickened to prevent curdling of the mascarpone. For an added precaution, whip the cream separately and gently fold it into the filling.
- Avoid soaking the ladyfingers in the syrup for an extended period to prevent them from becoming overly saturated and soggy.
- For an aesthetically pleasing touch, garnish the top of the tiramisu with grated lemon zest.
