A lemon twist on the classic dessert, this limoncello tiramisu is an easy, no-bake, make-ahead dessert that is a must-make for lemon lovers! Perfect for easy summer entertaining.
If you are looking for a perfect Summer dessert recipe, look no further! This Limoncello tiramisu is easy, no-bake, and making-ahead is built in.
For this lemon tiramisu, ladyfingers are dipped in a sweetened limoncello liqueur mixture and then sandwiched between a creamy mascarpone lemon filling. It’s all topped off with a layer of whipped cream.
Ingredients and substitiutions
A few notes about the key ingredients …
Limoncello – Limoncello is a sweet Italian lemon liquor that is easily available at liquor stores. You can easily make your own limoncello with lemons, sugar and vodka. There are a lot of recipes online! There are some non-alcoholic limoncellos available, though I don’t know how widely available they are. I’ve included a non-alcoholic lemon syrup recipe in the Recipe Card below that you can substitute for the Limoncello, if you like.
Ladyfingers – Look for Italian lady finger cookies in the cookie section of your grocery store. I’ve used Milano brand lady fingers here. You will need 2 packages if using this brand, so pick up plenty to avoid running short.
Tiramisu can also be made with Savoiardi biscuits, which are smaller biscuits with a sugar glaze on them. You can go this route if you like, but I have not tested this recipe with these biscuits.
Mascarpone – My grocery store carried two brands of mascarpone. One was 454g (1 lb) and one was 500g (17.5oz or 1.1lb). If you have the option, pick up the 500g one. If not, you don’t need to buy another carton just to get the extra bit of mascarpone (it’s pricey!). Just use the 454g one and it will be fine.
Eggs – This lemon tiramisu uses raw egg yolks and egg whites. Pasteurized eggs are highly recommended!
How to make limoncello tiramisu
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the recipe card below when making this recipe.
- Start by adding the egg whites to a mixing bowl with a whisk attachment.
- Whip the egg whites until they form stiff peaks. As these egg whites are whipped without sugar, they won’t be as shiny as a typical meringue.
- Transfer the whipped egg whites to a large bowl.
- In the same mixing bowl, mix together the lemon cream of egg yolks, sugar, lemon juice, lemon zest and mascarpone.
- Transfer the lemon cream to the bowl with the whipped egg whites.
- Fold the egg whites and lemon cream together, being careful not to deflate the egg whites.
- Dip the ladyfingers very briefly in the limoncello syrup and place a layer into the bottom of the serving dish.
- Top with a layer of the lemon filling. Repeat with another layer of dipped lady fingers and the remaining lemon filling. Cover with plastic wrap and refrigerate for at least 4 hours or up to 8 hours.
- Before serving, whip the cream and spread it over the top of the tiramisu. Garnish with some lemon zest and a lemon slice, if you like.
Recipe tips!
- Be sure to dip the ladyfingers quickly. I like to pour some of the dipping liquid into a shallow bowl to help from over-saturating the biscuits. Place the bottom of the lady finger into the liquid, count to 2 (literally count to two quickly), then flip it over and count to 2 again before removing.
- If you are wondering if this is a boozy dessert, let me assure you, it is not! There is just a bit of Limoncello in the dipping liquid. It is bringing the lemon flavour for sure, but not a lot of alcohol.
- Be sure to allow extra time for the assembled tiramisu to sit in the fridge. If you rush it, the lady fingers will not be softened thoroughly. I think the sweet spot is 6 hours in the fridge, but you could fudge it a couple of hours either way, so between 4 and 8 hours is fine.
- I like to add the whipped cream topping right before serving, but if necessary, you could add it an hour or so before serving and pop it back in the fridge.
Making ahead, storing and freezing
Making ahead is required for this dessert. A 4-8 hour resting period in the refrigerator is perfect.
Store leftovers in the refrigerator for up to 3 days, but note that the biscuits will become more and more soft as it sits.
Sadly, tiramisu doesn’t freeze well without a change to the texture of the lemon cream layer as well as over-saturating the biscuits with the freeze/thaw.
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Get the Recipe: Limoncello Tiramisu
Ingredients
For the soaking liquid:
- 1 cup (250 ml) water
- 1/4 cup (60 ml) limoncello liqueur, *see Note 1 below for substitute
- 5 Tablespoons (60 g) white granulated sugar
For the lemon cream filling:
- 3 large eggs, SEPARATED *see Note 4 below
- Pinch salt
- 1/2 cup (120 g) white granulated sugar
- 2 1/4 cups (500 g) mascarpone cheese, *see Note 3 below
- 1 1/2 Tablespoons lemon zest, plus more for garnish
- 6 Tablespoons + 2 teaspoons lemon juice, about 2 lemons
For assembling:
- 20-24 ladyfinger biscuits, *see Note 2 below
For topping:
- 1 cup heavy whipping cream, 35% b.f.
- 1-2 Tablespoons icing/confectioners' sugar
Instructions
- You will need a serving dish of about 8×10 inches. Alternately, a 9×9-inch dish should work. I don't recommend a 9×13-inch dish unless you increase the quantity of lemon filling.
- Start by preparing the lemon soaking liquid you will dip the ladyfingers in when assembling the tiramisu. Add the water, limoncello and 5 Tablespoons of white sugar to a saucepan. Heat over medium heat, stirring regularly, until the sugar is dissolved, 3-4 minutes. Pour the liquid into a bowl to cool while you continue with the recipe.
- Tip! As we are whipping the egg whites without added sugar, the whites will not become glossy, but will be more on the foamy side. They will still come to firm peaks.
- Separate the eggs, being careful that there is no yolk at all in the egg whites. Place the egg whites into a perfectly clean bowl. Add a pinch of salt to the egg whites. Using a whisk attachment or an electric beater, mix the egg whites at medium speed until bubbly (like a bubble bath). Gradually begin increasing the speed as you whip until the egg whites form stiff peaks. Remove the whipped egg whites to a large bowl.
- To the same bowl that you beat the egg whites, add the egg yolks and 1/2 cup sugar. Beat together on high speed until thick and pale in colour, about 1 minute. Add the mascarpone, lemon zest and lemon juice and beat on medium speed until well combined, but do not over-mix. Add the lemon cream to the bowl with the whipped egg whites.
- Using a spatula, carefully fold the egg whites into the lemon cream, using a motion that scoops from the bottom of the bowl and gently folding it over the top. Fold until the egg whites and the lemon cream are evenly combined. Set aside.
- Tip! Dipping the ladyfingers is an important part of making tiramisu. You only want to dip them briefly to avoid them becoming overly soggy and mushy. My method is to dip into a shallow bit of liquid (about half the height of the ladyfingers). Secondly, I count to two when dipping. When setting the ladyfinger into the soaking liquid, count one, then count 2, then when flipping it count 1, then count 2 and remove.
- Pour some of the lemon soaking liquid into a shallow bowl wider than the length of the ladyfingers. The liquid should be only about 1/2-inch deep. Take one ladyfinger and set it into the soaking liquid, then immediately flip it over and remove. Place into the serving dish. Repeat with additional ladyfingers, adding additional soaking liquid to the bowl as needed and arranging the ladyfingers in rows without overlapping them. You can break or cut the ladyfingers as needed to form one even layer.
- Spoon half of the lemon mascarpone filling over the layer of ladyfingers and use a spatula to spread into an even layer. Top with another layer of soaked ladyfingers, and then top with the remaining lemon mascarpone filling, spreading it level.
- Cover the serving dish tightly with plastic wrap and refrigerate 4-8 hours (6 hours is perfect!). When ready to serve, whip the cream with the icing sugar and then spread over the top of the tiramisu. Garnish with additional lemon zest and a lemon slice, if you like.
- Store leftovers covered in plastic wrap for up to 2 days.
Notes
More lemon dessert recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This looks like another winner, Jennifer. I’m putting it on my make this soon list! Have you made your own mascarpone? Super easy and a lot more cost effective, not to mention you don’t have to run around trying to find it in the store :)
Hi Sherri! I have made my own years back, when it was hard to find here, but it’s pretty well stocked here these days, so I tend to go that route. It is pricey though, so a good reason to make your own, for sure :)
If I prefer not to use alcohol, and instead use the lemon syrup recipe you suggest, do I still dilute it out with the cup of water or use as is? Â Asking because using limoncello liqueur method yields 1 1/4 cups liquid, while the lemon syrup recipe is only 2/3 cup liquid?
Thanks
Hi Kathe, No you wouldn’t dilute it with the cup of water. Just use the substitution in place of all the limoncello soaking ingredients.