If you love classic tiramisu but want something a little sunnier and brighter, this Limoncello Tiramisu is it. It’s creamy, light, and layered with lemony goodness in every bite. It’s basically an Italian dessert meets lemon meringue pie without ever turning on the oven.
Looking for more lemon flavor? Try my Pistachio Lemon Bars, Blueberry Peach Galette with Lime and Orange Blossom Sugar Cookies for more citrus-forward desserts.
Limoncello Tiramisu: Recipe at a Glance
Prep Time
45 mins
Cook Time
10 mins
Total Time (without chill time)
55 mins
Servings
12 servings
Calories*
584 kcal
Difficulty
Moderate
Main Ingredients
Ladyfingers, whipping cream, sugar (white and powdered), jarred lemon curd, mascarpone cheese, lemons and Limoncello.
Technique
Making Limoncello syrup, whipping cream, folding whipped cream with lemon filling, soaking cookies and layering the tiramisu.
*Calories are estimated
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Why This Recipe Works
- Impressive: It’s surprisingly easy to make. No baking and no complicated techniques. Just whipping, layering and chilling.
- Perfect for Spring and Summer. Fresh lemon juice, zest, and limoncello give it that bright, seasonal flavor. I love making this recipe for a summer picnic, BBQ, dinner parties or special occasions.
- Tested and Works: Groceries are expensive! All my Dessert Recipes are tested by me, my team and/or recipe testers before posting.
Ingredients
This lemon tiramisu recipe does include a few shortcuts. For example, jarred lemon curd. You can totally make your own curd if you want, but why bother? Here is what you will need:
- Citrus: You will need both freshly squeezed lemon juice and freshly zested lemons for this recipe. Try not to use bottled, but if you have to, it’ll work just fine. If you like lemony flavor profiles, try my Lemon Pistachio Bars and Pistachio Cranberry Scones (with Lemon Icing).
- Sugar: This recipe calls for both granulated sugar (used in the limoncello soak) and powdered sugar (used in the whipped cream).
- Limoncello liqueur: This Italian lemon liqueur is what gives this dessert its name and punchy flavor. If you don’t drink, then no problem, replace the limoncello with lemon juice.
- Ladyfinger Cookies (Savoiardi): These are the traditional tiramisu cookies. You will find them at most grocery stores, online or Italian or Mediterranean markets.
- Mascarpone Cheese: This Italian soft cream cheese is the base for tiramisu. If you don’t have access to Mascarpone, cream cheese will do in a pinch. Mascarpone can be found in most grocery stores and, of course, Italian markets.
- Lemon Curd: This is where I am taking a small shortcut. Jarred lemon curd is accessible, spreadable, and delicious. There is no need to make your own lemon curd if you can find jarred, which will work perfectly in this recipe.
- Cream of Tartar (Optional): Stabilizes the whipped cream for longer storage. If you don’t have it, don’t worry about it.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Limoncello Tiramisu Recipe
Step 1. Prepare the Soak. In a small saucepan, combine lemon juice, water, lemon zest, and granulated sugar (Image 1). Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer. Remove from heat, stir in the limoncello, and let cool completely (Image 2).
Step 2. Make the Mascarpone Filling. In a large bowl, combine mascarpone, lemon curd, limoncello, and lemon juice (Image 3). Mix slowly with an electric mixer until smooth and creamy (Image 4). If it begins to split, refrigerate for 15–30 minutes and mix again gently.
Step 3. Whip the Cream. In a separate bowl, beat heavy cream and powdered sugar on medium-high speed until stiff peaks form (Images 5-6).
Step 4. Fold. Gently fold the whipped cream into the mascarpone mixture, about one-third at a time, until fully incorporated and light (Images 7-8).
Step 5. Soak the Ladyfingers. Dip each ladyfinger into the cooled lemon soak for 2–3 seconds per side (Image 9). Don’t oversoak as they will soften quickly. Arrange them in a single layer in your baking dish, cutting as needed to fit (Image 10).
Step 6. Add the First Cream Layer. Spread half of the mascarpone cream mixture evenly over the soaked ladyfingers using an offset spatula (Image 11).
Step 7. Repeat the Layers. Add the second layer of soaked ladyfingers, then spread the remaining mascarpone mixture on top (Images 12-13). Discard any leftover soak.
Step 8. Add Lemon Curd. Dollop lemon curd over the top and gently swirl it into the cream layer using the back of a spoon for a decorative effect (Images 14-15).
Step 9. Chill. Cover tightly with plastic wrap and refrigerate for at least 6 hours (overnight is even better).
Step 10. Decorate Before Serving. Whip the heavy cream with powdered sugar and optional cream of tartar until firm peaks form. Pipe using a piping bag or spread over the chilled tiramisu. Finish with a sprinkle of fresh lemon zest. Slice and serve (Image 16).
Expert Tips
- Don’t oversoak the lady fingers. This is the most common mistake. A quick 2–3 second dip per side is plenty. Any longer and your layers can turn mushy.
- Use full-fat mascarpone at room temperature. Cold mascarpone can cause lumps; overmixing can cause splitting. Let it soften slightly before mixing.
- Chill at least 6 hours (preferably overnight). This isn’t just about firmness; it allows the flavors to fully meld together.
- Stabilize whipped cream if making ahead. Adding cream of tartar helps the decorative topping hold its shape, especially if you plan to store leftovers.
- Use fresh lemon zest right before serving for maximum aroma and visual appeal.
- This was my go-to recipe back in my private cooking days. It was a light way to end a heavy meal. Serve it after one of my Mediterranean Main Dishes.
Limoncello Tiramisu Recipe FAQs
Yes! In fact, it’s better when made ahead. Prepare it up to 24 hours in advance and keep it refrigerated until ready to serve.
Cover tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 3 days.
You can freeze it, tightly wrapped, for up to 1 month. Thaw overnight in the refrigerator before serving. Keep in mind that the texture of the whipped cream may change slightly after freezing. I don’t recommend this, however. Only freeze if you must.
This recipe fits a 2-quart baking dish (9-inch square or 11×8). If using a 9×13-inch pan, double the recipe.
Yes. Replace the limoncello in both the soak and filling with additional lemon juice and a bit of simple syrup to maintain sweetness.
Other Dessert Recipes
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Limoncello Tiramisu (with Jarred Lemon Curd)
Equipment
- 2 quart baking dish – 9-inch square or 11"x8"
Ingredients
For the Lemon Soak
- ⅓ cup Lemon juice – 67 grams
- ¼ cup Water – 57 grams
- 2 tablespoon Lemon zest – 10 grams
- ½ cup Granulated sugar – 100 grams
- ½ cup Limoncello liqueur – 118 grams
For the Tiramisu
- 7 oz Ladyfinger cookies – 200 grams
- 16 oz Mascarpone cheese (room temperature) – 454 grams
- ½ cup Lemon curd – 160 grams
- ¼ cup Limoncello liqueur – 59 grams
- 3 tablespoon Lemon juice – 39 grams
- 2 cups Heavy whipping cream – 463 grams
- ⅓ cup Powdered sugar – 40 grams
Decoration
- ½ cup Lemon curd – 160 grams
Optional Whipped Cream Topping and Garnish
- 1 cup Heavy whipping cream – 234 grams
- 2 tablespoon Powdered sugar – 15 grams
- ¼ teaspoon Cream of tartar – Optional
- Lemon zest for garnish
Instructions
- Prepare the Soak. In a small saucepan, combine ⅓ cup Lemon juice, ¼ cup Water, 2 tablespoon Lemon zest, and ½ cup Granulated sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer. Remove from heat, stir in ½ cup Limoncello liqueur, and let cool completely.
- Make the Mascarpone Filling. In a large bowl, combine 16 oz Mascarpone cheese (room temperature), ½ cup Lemon curd, ¼ cup Limoncello liqueur, and 3 tablespoon Lemon juice. Mix slowly with an electric mixer until smooth and creamy. If it begins to split, refrigerate for 15–30 minutes and mix again gently.
- Whip the Cream. In a separate bowl, beat 2 cups Heavy whipping cream and ⅓ cup Powdered sugar on medium-high speed until stiff peaks form.
- Fold. Gently fold the whipped cream into the mascarpone mixture, about one-third at a time, until fully incorporated and light.
- Soak the Ladyfingers. Dip each ladyfinger into the cooled lemon soak for 2–3 seconds per side. Don’t oversoak as they will soften quickly. Arrange them in a single layer in your baking dish, cutting as needed to fit.
- Add the First Cream Layer. Spread half of the mascarpone cream mixture evenly over the soaked ladyfingers using an offset spatula.
- Repeat the Layers. Add the second layer of soaked ladyfingers, then spread the remaining mascarpone mixture on top. Discard any leftover soak.
- Add Lemon Curd. Dollop ½ cup Lemon curd over the top and gently swirl it into the cream layer using the back of a spoon for a decorative effect.
- Chill. Cover tightly with plastic wrap and refrigerate for at least 6 hours (overnight is even better).
- Decorate Before Serving (Optional). Whip 1 cup Heavy whipping cream with 2 tablespoon Powdered sugar and optional ¼ teaspoon Cream of tartar until firm peaks form. Pipe using a piping bag or spread over the chilled tiramisu. Finish with a sprinkle of fresh Lemon zest for garnish. Slice and serve (Image 16).
Notes
- Citrus: You will need both freshly squeezed lemon juice and freshly zested lemons for this recipe. Try not to use bottled, but if you have to, it’ll work just fine.
- Limoncello liqueur: This Italian lemon liqueur is what gives this dessert its name and punchy flavor. If you don’t drink, then no problem, replace the limoncello with lemon juice.
- Ladyfinger Cookies (Savoiardi): These are the traditional tiramisu cookies. You will find them at most grocery stores, online or Italian or Mediterranean markets.
- Mascarpone Cheese: This Italian soft cream cheese is the base for tiramisu. If you don’t have access to Mascarpone, cream cheese will do in a pinch. Mascarpone can be found in most grocery stores and, of course, Italian markets.
- Lemon Curd: This is where I am taking a small shortcut. Jarred lemon curd is accessible, spreadable, and delicious. There is no need to make your own lemon curd if you can find jarred, which will work perfectly in this recipe.
- Cream of Tartar (Optional): Stabilizes the whipped cream for longer storage. If you don’t have it, don’t worry about it.
- This recipe is enough for a 2 quart baking dish (9-inch square or 11×8). If you want to use a 9×13-inch pan, you will need to double the recipe.
- This recipe needs one 12-ounce jar of prepared lemon curd and 3-4 lemons.
- The cream of tartar is added to the decorative whipped cream to keep it from deflating when the leftover dessert is stored in the fridge. If you don’t plan to store the dessert later, you can omit it from the mix.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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