This Limoncello Tiramisu is a delightful twist on the classic dessert, featuring creamy Limoncello mascarpone, tangy lemon curd, and ladyfingers soaked in a sweet Limoncello syrup. This eggless treat is easy to make and perfect for summer picnics, dinner parties, or a sunny afternoon indulgence.
Instead of coffee and cocoa, this version uses fresh lemons and Limoncello liqueur for a bright, zesty flavor. It’s a refreshing dessert that everyone will love!
Layers of ladyfingers soaked in Limoncello syrup, topped with fluffy Limoncello mascarpone cream, and tangy lemon curd make this dessert a real treat.
Limoncello Tiramisu
Ingredients
Limoncello Syrup:
- ½ cup granulated sugar 100 grams
- 2 tbsp lemon zest
- ⅓ cup lemon juice 78 ml
- ½ cup Limoncello liqueur 120 ml
Limoncello Mascarpone:
- 2 cups mascarpone cheese 16 oz or 452 grams
- 2 tbsp lemon zest
- 3 tbsp lemon juice 45 ml
- ¼ cup Limoncello liqueur
- ½ cup lemon curd see recipe [here](#)
- 1 ½ cups heavy cream 354 ml
- ⅓ cup powdered sugar 41 grams
To Assemble:
- 26 ladyfinger cookies
- 1 cup lemon curd
Instructions
Limoncello Syrup:
- Make Syrup: In a small saucepan, combine the sugar, lemon zest, and lemon juice. Bring to a boil, stirring until the sugar dissolves. Remove from heat and stir in the Limoncello. Let it cool.
Limoncello Mascarpone:
- Mix Mascarpone: Beat the mascarpone cheese with the lemon zest, lemon juice, and Limoncello until smooth and creamy.
- Add Lemon Curd: Mix in the lemon curd until well combined.
- Whip Cream: In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
- Combine: Fold half of the whipped cream into the mascarpone mixture, then fold in the remaining whipped cream until the mixture is fluffy.
To Assemble:
- Layer Ladyfingers: Dip each ladyfinger briefly in the Limoncello syrup and place in the bottom of an 11×8-inch pan (or similar size).
- Add Mascarpone: Spread half of the Limoncello mascarpone cream over the ladyfingers.
- Add Lemon Curd: Spread ½ cup of lemon curd over the mascarpone layer.
- Repeat Layers: Dip more ladyfingers in the syrup and place on top of the lemon curd. Spread the remaining mascarpone cream over the ladyfingers.
- Decorate: If you have leftover mascarpone, pipe it around the edges of the dish. If not, top with whipped cream. Spoon the remaining lemon curd in the center and sprinkle with lemon zest.
- Chill: Refrigerate for at least 4 hours before serving.
Notes
- Lemon Curd: This recipe requires 1 ½ cups of lemon curd. You can make it ahead using your favorite recipe.
- Pan Size: An 11×8-inch pan works well, but you can also use an 8×8-inch, 9×9-inch, or a 9×5-inch loaf pan. For a 9×13-inch pan, double the recipe.
- Without Limoncello: For a non-alcoholic version, replace Limoncello in the syrup with water and increase the lemon juice in the mascarpone cream to ⅓ cup.
- Enhance Lemon Flavor: For extra lemon flavor, rub the sugar and lemon zest together with your hands before adding them to the saucepan for the syrup.