Limoncello Tiramisu

This Limoncello Tiramisu is a refreshing twist on the classic Italian dessert, combining zesty lemon flavors with creamy mascarpone and limoncello-soaked ladyfingers. Perfect for summer gatherings or as an elegant dessert for any occasion, this treat is light, tangy, and utterly irresistible.

📋 Ingredients

For the Limoncello Syrup:

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

For the Tiramisu:

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

For the Optional Topping:

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

👩‍🍳 Instructions

Step 1: Make the Limoncello Syrup

1. In a small saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves completely, creating a simple syrup.
2. Remove from heat and let the syrup cool slightly.
3. Stir in the limoncello and lemon juice , mixing well. Set aside to cool completely.

Step 2: Prepare the Cream Mixture

1. In a large mixing bowl, whisk together the chilled mascarpone cheese , lemon curd , 80ml limoncello , and 60ml lemon juice until smooth and creamy.
2. In a separate bowl, whip the 480ml heavy cream with the 65g sugar using an electric mixer until soft peaks form.
3. Gently fold the whipped cream into the mascarpone mixture in three additions, being careful not to deflate the cream. The mixture should be light and airy.

Step 3: Assemble the Tiramisu

1. Quickly dip each ladyfinger biscuit into the limoncello syrup, ensuring they are lightly soaked but not soggy. Arrange a single layer of dipped ladyfingers at the bottom of a 9×13-inch dish (or individual serving glasses for a fancier presentation).
2. Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers.
3. Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream mixture. Smooth the top with a spatula.

Step 4: Chill the Tiramisu

1. Cover the tiramisu with plastic wrap and refrigerate for at least 4–6 hours , or preferably overnight. This allows the flavors to meld and the dessert to set properly.

Step 5: Add the Optional Topping

1. Just before serving, prepare the topping. Whip the 240ml heavy cream with 30–45g powdered sugar until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled tiramisu.
3. Sprinkle the lemon zest evenly over the top for a fresh, vibrant finish.

Tips for Success

• Ladyfingers: Use store-bought or homemade ladyfingers. Be sure not to soak them too long in the syrup, or they may become mushy.
• Limoncello Strength: Adjust the amount of limoncello in the syrup and cream mixture to suit your taste—more for a stronger flavor, less for a milder kick.
• Storage: Store leftovers in the refrigerator, covered, for up to 3 days . This dessert tastes even better the next day as the flavors deepen.

Why You’ll Love This Recipe

This Limoncello Tiramisu is a bright and zesty twist on the classic dessert, perfect for lemon lovers. The tangy limoncello syrup infuses the ladyfingers with a boozy citrus kick, while the creamy mascarpone and lemon curd layers provide a luscious, velvety texture. Topped with whipped cream and lemon zest, it’s a show-stopping dessert that’s both refreshing and indulgent. Whether you’re hosting a dinner party or simply craving something sweet, this tiramisu is sure to impress. Dive into this lemony delight and let it become your new favorite dessert!

⏱ Time

• Preparation Time: 30 minutes
• Chilling Time: 4–6 hours (or overnight)
• Total Time: ~5 hours

🍽 Servings:

8–12 servings

🔥 Calories (Approximate):

~350 kcal per serving (varies based on portion size and optional toppings)