This easy limoncello tiramisu is a perfect summer dessert. It is full of lemon flavor from fresh lemon juice and zest. The addition of limoncello makes it even more delightful.
Ladyfingers are soaked in a lemon-limoncello syrup and then layered with a tasty lemon whipped mascarpone cream. The hardest thing about this dessert is to wait until the next day, because it needs to chill in the fridge. But it is really worth it.
In case you prefer a non-alcoholic version or want to share this dessert with kids, you can simply replace the limoncello with lemon juice.
Tools & Equipment
- 30×21,5cm/12×8,5-inch baking dish
- Cutting board
- Fine mesh strainer
- Large bowl
- Lemon squeezer
- Paring knife
- Plastic wrap
- Silicone spatula
- Small bowl
- Small pot
- Stand mixer fitted with the whisk attachment
- Whisk
Recipe Tips
Limoncello: If you are looking for a non-alcoholic version, you can replace the limoncello with the same amount of lemon juice. Use fresh lemon juice and not bottled juice, as it makes a big difference in taste.
Ladyfingers: Depending on the size of your baking dish, you may need to cut a few ladyfingers into smaller pieces to make sure the entire bottom of the dish is covered with ladyfingers.
Chill the Tiramisu: Place the finished limoncello tiramisu in the fridge for at least 5 hours. I prefer to chill my tiramisu overnight so that it is fully soaked.
Ingredients for Limoncello Tiramisu
Directions – How to Make Limoncello Tiramisu
Make the Lemon Syrup
Wash the lemon under hot water, rub it dry and cut off the peel. Squeeze out the juice. In a small pot, bring water, sugar, lemon peel and juice to a simmer over medium heat.
Let simmer for about 5 minutes, until slightly reduced and syrupy. Strain syrup into a bowl to get rid of the lemon peel. Set aside to cool, then add the limoncello and stir.
Make the Mascarpone Cream
In a large bowl, whisk together mascarpone, powdered sugar, limoncello and lemon curd until smooth, for about 1 minute. In the bowl of a stand mixer beat heavy cream and vanilla sugar on medium speed until stiff, for about 3 minutes.
Gently fold half of the whipped cream into the mascarpone cream, then add the rest of the whipped cream and fold in again. Be careful not to stir too vigorously to prevent the cream from deflating.
Finishing the Tiramisu
Pour a little of the mascarpone mixture onto the bottom of a baking dish. Briefly dip half of the ladyfingers in the lemon syrup on both sides and arrange on top of the cream. Drizzle some limoncello over the ladyfingers.
Cover with half of the mascarpone cream and smooth with a silicone spatula. Repeat the process: dip ladyfingers in lemon syrup, place on top of the mascarpone cream and drizzle with limoncello or syrup.
Spread the rest of the mascarpone cream on top, smooth with a silicone spatula and cover with plastic wrap. Place in the fridge for at least 5 hours or overnight. Serve garnished with lemon zest, pieces of lemon and meringue tuffs or as desired.
Storing and Freezing Instructions
Storage: You can store leftover tiramisu in the fridge for up to 4 days. Transfer it to an airtight container or wrap well with plastic.
Freezing Instruction: Freeze the tiramisu well wrapped in plastic in a ziplock bag for up to 1 month. Thaw in the fridge overnight.
My Summary for Limoncello Tiramisu
Difficulty: Simple.
Taste & Texture: This limoncello tiramisu tastes beautifully fruity, it has lots of lemon flavor, both from fresh lemons and from the delicious limoncello. The mascarpone whipped cream is incredibly creamy. For me, this is the perfect summer dessert.
Time: It takes about 20 minutes to make the lemon syrup. The mascarpone cream is done in about 15 minutes and finishing the tiramisu takes another 15 minutes or so. Then the tiramisu needs to be chilled in the fridge for at least 5 hours, better overnight.
More SUMMER Recipes
- Blueberry Swirl Ice Cream
- Chocolate Mousse Ice Cream Cake
- Mango Royale Pie
- Stracciatella Chocolate Mousse Cake
- Strawberry Charlotte Cake
- White Chocolate Cheesecake
