Limoncello Tiramisu

This Limoncello Tiramisu is a refreshing and zesty twist on the classic Italian dessert. With layers of limoncello-soaked ladyfingers, creamy mascarpone mixture, and a tangy lemon curd filling, it’s a light yet indulgent treat that’s perfect for any occasion. The addition of fresh lemon zest and whipped cream topping makes it irresistibly vibrant and flavorful. Serve chilled and let the citrusy goodness brighten your day!

📋 Ingredients

Limoncello Syrup:

• 300ml water
• 65g sugar
• 240ml limoncello
• 45ml lemon juice

Tiramisu Layers:

• 48 ladyfinger biscuits (approximately two 200g packs)
• 680g chilled mascarpone cheese
• 425g lemon curd
• 80ml limoncello
• 60ml lemon juice
• 480ml heavy cream
• 65g sugar

Optional Topping:

• 240ml heavy cream
• 30–45g powdered sugar (adjust to taste)
• Zest of 1 lemon

👩‍🍳 Instructions

Step 1: Prepare the Limoncello Syrup

1. In a saucepan, combine the water and sugar over medium heat . Stir continuously until the sugar dissolves completely.
2. Remove the saucepan from heat and let the syrup cool to room temperature.
3. Once cooled, stir in the limoncello and lemon juice . Set aside.

Step 2: Make the Tiramisu Mixture

1. In a large mixing bowl, combine the chilled mascarpone cheese , lemon curd , limoncello , lemon juice , and sugar .
2. Use a hand mixer or whisk to blend until the mixture is smooth, creamy, and well combined.

Step 3: Whip the Cream

1. In a separate bowl, whip the 480ml heavy cream until stiff peaks form.
2. Gently fold the whipped cream into the mascarpone mixture using a spatula. Be careful not to deflate the mixture. Mix until fully incorporated.

Step 4: Assemble the Tiramisu

1. Quickly dip each ladyfinger into the limoncello syrup, ensuring they are lightly soaked but not soggy. Work quickly to prevent the biscuits from falling apart.
2. Line the bottom of a rectangular dish with half of the soaked ladyfingers, creating an even layer.
3. Spread half of the mascarpone mixture evenly over the ladyfingers.
4. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture. Smooth the top with a spatula.

Step 5: Chill

1. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours , or ideally overnight. This allows the flavors to meld and the dessert to set properly.

Step 6: Optional Topping

1. Before serving, whip the 240ml heavy cream with powdered sugar until stiff peaks form.
2. Spread or pipe the whipped cream evenly over the top of the tiramisu.
3. Sprinkle the lemon zest over the whipped cream for a fresh, zesty finish.

Step 7: Serve

1. Slice the Limoncello Tiramisu into portions and serve chilled. Enjoy the creamy, citrusy layers of this delightful dessert!

Tips for Success

• Ladyfingers: Use store-bought or homemade ladyfingers. If they’re too dry, dip them slightly longer in the syrup, but avoid over-soaking.
• Lemon Curd: Store-bought lemon curd works perfectly, but homemade curd adds an extra touch of freshness.
• Alcohol-Free Option: Substitute the limoncello with lemon syrup (equal parts sugar and water with lemon zest simmered together) for a non-alcoholic version.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days .
• Make Ahead: This dessert tastes even better when made a day in advance, making it perfect for entertaining.

Why You’ll Love This Recipe

This Limoncello Tiramisu brings a bright, citrusy twist to the traditional coffee-flavored version. The combination of limoncello-soaked ladyfingers, creamy mascarpone, and tangy lemon curd creates a harmonious balance of flavors and textures. It’s light, refreshing, and utterly indulgent—perfect for summer gatherings, special occasions, or whenever you crave a sweet, zesty treat. Dive into this delightful dessert and let its vibrant flavors transport you to the sunny shores of Italy!