Limoncello tiramisu is a bright, citrus-infused twist on the classic Italian dessert. Silky mascarpone and whipped cream combine with tangy lemon curd and limoncello syrup to create a refreshing, elegant no-bake dessert perfect for special occasions or a sunny afternoon.
In this version of tiramisu, coffee is replaced by a simple limoncello syrup to give the dessert a light, zesty flavor. Limoncello, a sweet lemon liqueur from southern Italy and Sicily, pairs beautifully with mascarpone and lemon curd. A ribbon of homemade lemon curd through the mascarpone layers intensifies the lemon character and adds a luxurious richness.
If you enjoy Italian and citrus desserts, you might also like other tiramisu variations or lemon-based cakes from the same collection.
Ingredients
The full ingredient list and measurements are provided in the recipe card below.
For the syrup and topping
- Water (or coffee if you prefer a more traditional flavor)
- Sugar
- Limoncello liqueur
- Fresh lemon juice
- Heavy cream
- Powdered sugar
- Vanilla extract
For the mascarpone filling
- Ladyfingers
- Egg yolks at room temperature (classic tiramisu uses raw yolks; use pasteurized eggs or replace yolks with extra cream if preferred)
- Mascarpone cheese at room temperature (avoid substituting cream cheese for best results)
- Granulated sugar
- Limoncello liqueur (omit and use lemon juice for a kid-friendly version)
- Cold heavy whipping cream
- Lemon curd (homemade or store-bought; Meyer lemon curd works beautifully)
How to Make Limoncello Tiramisu
Make the syrup
- Combine water, sugar, and lemon zest in a saucepan.
- Bring to a boil, stirring until the sugar dissolves, then simmer briefly.
- Remove from heat and stir in the limoncello.
- Let the syrup cool completely, then pour into a shallow bowl for dipping the ladyfingers.
Make the mascarpone limoncello filling
- Set egg yolks and sugar over a pan of simmering water (double boiler). Stir until the mixture is pale and slightly thickened. Remove from heat and stir in the limoncello. Chill the mixture if warm.
- Whisk the cooled yolk mixture together with mascarpone until smooth using a stand mixer or hand mixer.
- Gently mix in cold heavy cream just until slightly thickened—avoid overwhipping to prevent curdling. For extra safety, whip the cream separately and fold it in.
Assembling
- Dip each ladyfinger briefly into the cooled limoncello syrup—moisten but do not soak.
- Arrange a single layer of soaked ladyfingers in an 8–9 inch serving dish.
- Spread half of the mascarpone filling over the ladyfingers.
- Drizzle half of the lemon curd over the cream and use a knife or toothpick to create swirls.
- Repeat with the remaining ladyfingers, filling, and lemon curd, finishing with a layer of mascarpone and a drizzle of lemon curd.
- Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.
- Before serving, whip the heavy cream with powdered sugar and vanilla to firm peaks and pipe or spread over the set tiramisu.
TIPS
- Use pasteurized eggs if you want to avoid a double boiler and minimize risk from raw yolks.
- Chill the cooked yolk mixture before combining with mascarpone for a smooth, lump-free filling.
- When folding or mixing in the cream, stop as soon as the mixture thickens to prevent curdling.
- Do not over-soak ladyfingers—brief dips ensure they stay tender without becoming soggy.
- Garnish with grated lemon zest for a fresh, attractive finish.
Storing
Store leftover limoncello tiramisu in the refrigerator for up to three days, covered tightly to prevent drying. Avoid freezing, as freezing and thawing will degrade the texture and flavor.
More Desserts You Might Like
Torta Caprese, Karpatka, Fresh Strawberry Tart — try these other desserts for more inspiration.
If you make this recipe, feel free to share photos on social media and tag the original author.
Limoncello Tiramisu Recipe
45 mins
10 people
Dikla Levy Frances
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 (120ml)
For the Filling
- 24–30 Ladyfingers
- 5 Large egg yolks, room temperature
- 3/4 Cup Sugar (150g)
- 2 Cups Mascarpone cheese, room temperature (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
- Combine water, lemon juice, and sugar in a saucepan and bring to a boil. Simmer until the sugar dissolves and cook 3–5 minutes more. Remove from heat, add limoncello, and cool.
Make the Filling
- Place egg yolks and sugar over simmering water and stir until thick and pale. Remove from heat, stir in limoncello, and chill if warm.
- Beat in mascarpone until smooth, then gently fold in cold cream until slightly thickened.
Assembling
- Dip ladyfingers into cooled syrup briefly and lay in a single layer in an 8–9 inch dish.
- Spread half the filling, drizzle half the lemon curd and swirl. Repeat layers, chill at least 4 hours, then top with whipped cream before serving.
Notes
- Refrigerate up to three days; do not freeze.
- Use pasteurized eggs or omit yolks if you prefer not to cook them.
- Ensure ingredients are the right temperature for a smooth filling and avoid overmixing the cream.
- Garnish with grated lemon zest for a fresh finish.