Beside classic tiramisu, limoncello tiramisu is a must-try recipe! Limoncello tiramisu, a no-bake Italian dessert indeed becomes more “Italian” with a tangy twist from limoncello, a traditional liqueur, and fleshing lemon. I’m sure you’ll like it when you taste the balance between the sweet and sour flavor of limoncello tiramisu.
Let’s start!
What is Limoncello tiramisu
Before deeply diving into how to make limoncello tiramisu, let’s discover what’s the difference from classic version.
Classic tiramisu is a traditional Italian dessert that features ladyfinger cookies soaked in coffee, layered with a mascarpone cream mixture, and dusted with cocoa powder. Typically, it’s spiked with rum or a coffee-flavored liqueur.
Limoncello Tiramisu recipe keeps all the traditional elements of classic tiramisu but adds a twist with limoncello and lots of refreshing lemon flavors. It’s the perfect dessert for those warmer months when you crave that bright citrus taste.
When I learnt how to make limoncello tiramisu, I saw many versions with a layer of lemon curd on top. Of course, it makes the surface of the cake more beautifully, as we can’t sprinkle cocoa powder on top like the classic version. However, I prefer to keep it as simple as possible, so I decided to use strawberry, lemon slices and lemon zest to decorate instead of making lemon curd.
Tiramisu is also a dessert that requires to plan ahead: it’s important to let it sit for at least 4 hours before serving. More than that, the best version for me is refrigerating it for a day or two, as it lets the flavors blend to perfection.
There are a few reasons behind: The ladyfingers soaked in limoncello, and lemon juice mix will achieve a perfect texture after some time in the fridge. Plus, giving the tiramisu a day or two in the refrigerator helps it be set and firmed. Therefore, I highly recommend you to be more patient to save the best.
Replace limoncello with another liqueur
This is… just in case you don’t have a bottle of limoncello at home while reading this guide. There were hundreds of times when I would like to make a dish and lacked one or two ingredients. These are the chances for us to be creative. Here are some suggestions to replace limoncello:
- Mix vodka with lemon juice and lemon zest/lemon extract. Limoncello can be made by soaking lemon peels in vodka, then adding sugar syrup. So, to substitute limoncello, you can mix lemon juice, sugar syrup and vodka at the ratio 1:1:2. Add a bit lemon extract/lemon zest to enhance the smell of lemon as well. Although it’s not 100% the same as limoncello, but still a good substitute.
- Mix sugar, lemon juice and water. I tried one tbsp of sugar, one tbsp of lemon juice and 2 tbsp of water, it seemed alright. It would be a non-alcohol mix, good for those who don’t like or are not allowed to consume alcohol.
Ingredients
The list of ingredients for limoncello tiramisu is similar to the classic version, except you replace rum, coffee and cocoa powder with limoncello, lemon juice and lemon zest. Prepare:
The base: Lemons, Limoncello and Ladyfingers
2 lemons: These will give your Limoncello Tiramisu that delightful lemony flavor. You’ll need this fresh lemon juice and lemon zest to brighten up your dessert.
Limoncello: The soul of this dessert. You can buy limoncello in every supermarket. Homemade limoncello will be greater for sure, but it takes you nearly a month soaking lemon peels in vodka to achieve limoncello. You will need around 150-200ml limoncello.
Ladyfinger: This is the base of tiramisu. I used 200g (7 oz) for this batch.
The cream: Mascaporne cheese, egg yolks and whipping cream
Cream cheese or mascarpone (125g or ½ cup): This is the creamy base that gives your dessert its rich and velvety texture. You can choose between cream cheese or mascarpone, both of which have a slightly tangy and indulgent flavor. I chose a box of mascarpone cheese from Galbani.
Whipping cream (250g or 1 cup): The airiness of whipped cream helps to create a creamy but fluffy and light texture for the cream mix.
Egg yolks (3): Egg yolks provide richness and help bind the creamy mixture together. They also contribute to the dessert’s smoothness and color.
Sugar (60g or 1/3 cup): Sure, sugar adds sweetness to our cream mix. I always reduce the amount of sugar in my recipe, so you can taste and add more sugar if you like a sweeter flavor.
Now that everything is prepped and ready, we can move on to creating this creamy dessert.
How to make limoncello tiramisu
Here’s a simplified step-by-step guide on how to make Limoncello Tiramisu using the listed ingredients:
Step 1. Prepare the Lemons
First, take the mascarpone/cream cheese out of the fridge to let it come to room temperature. It takes time, so you should do this first to prepare for step 3.
Wash and dry two lemons. Use a grater or zester to collect the zest from both lemons. Set aside for later.
Cut the lemons in half and squeeze out the juice. Set the fresh lemon juice aside. From two lemon, you can get around 100ml of lemon juice.
Step 2. Mix Limoncello & lemon juice
Mix 150ml limoncello and 75ml lemon juice together. Taste the mix – if you find it not too tangy, add more lemon juice. Note that the taste of this mix should be tangier than your normal taste, as you will soak sweet ladyfingers in and the cream mixture is also sweet.
Step 3. Prepare creamy mixture
Pasteurize the eggs: Use a double boiler (or place a bowl on top of the pot, making sure that the bottom of the bowl does not touch the bottom of the pot) to heat a mixture of egg yolks and sugar, beat it gently using a whisk to dissolve completely and reach a temperature of 140-160°F (60-70°C) for pasteurization. Make sure to whisk the mixture continuously and evenly so the egg yolks are not cooked.
Mash mascarpone: Once the mascarpone comes to room temperature, in a mixing bowl, start to mash the cheese. Mash it until smooth and creamy. You can use a spatula or a whisker. Then, mix mascarpone cheese with ½ of the lemon zest you got and egg yolks mixture you have pasteurized.
Whisk whipping cream: In a separate bowl, whip the whipping cream by hand or with a hand mixer until it forms stiff peaks. To learn more about whisking whipping cream, refer to this article.
Mix altogether: Carefully fold the whipped cream into the mascarpone mixture until fully incorporated. Be gentle to keep the fluffy form of whipped cream.
Step 4: Assemble limoncello tiramisu
- Take a serving glass box or small glass to assemble the tiramisu in. I used a big glass box and a small glass for this amount.
- Begin by placing a layer of ladyfingers at the bottom. Dip ladyfingers into the limoncello mix you prepared at step 2, then place at the bottom of the glass box.
- Spread a portion of the cream mixture over the ladyfingers.
- Repeat the layering process. Continue to dip and place the second layer of ladyfingers over the cream layer. Then, spread the last portion of cream mixture on.
- Gently tap the box several times over a soft tissue (don’t make it broken please) to achieve an even, flat surface.
Step 5. Chilling
Chilling is compulsory for limoncello tiramisu. I consider it an important step to make it.
Cover your Limoncello Tiramisu with plastic wrap or a lid. Then refrigerate it for at least 4 hours or overnight. This allows the flavors to meld and the dessert to set.
Final Decoration for Limoncello tiramisu
Just before serving, garnish the top with a final sprinkle of lemon zest for a burst of freshness. Add some colorful berries on, such as strawberry or raspberry, and several slices of lemon to decorate. You are free to change the toppings, but in my opinion, you should have at least lemon zest.
Serve your homemade Limoncello Tiramisu chilled and enjoy!
Limoncello Tiramisu Recipe
Limoncello tiramisu, a no-bake Italian dessert, indeed becomes more “Italian” with a tangy twist from limoncello and fleshing lemon.
Ingredients
The Base
- 2 lemons
- 150-200ml (5-7 fl oz) limoncello
- 200g (7 oz) ladyfingers (savoiardi)
The cream
- 3 egg yolks
- 125g (1/2 cup) mascarpone cheese
- 250g (1 cup) whipping cream
Decoration
- 3-4 lemon slices
- Strawberry/ Rasberry
Instructions
Step 1. Prepare the Lemons
First, take the mascarpone/cream cheese out of the fridge to let it come to room temperature. It takes time, so you should do this first to prepare for step 3.
- Wash and dry two lemons. Use a grater or zester to collect the zest from both lemons. Set aside for later.
- Squeeze the juice. Cut the lemons in half and squeeze out the juice. Set the fresh lemon juice aside. From two lemon, you can get around 100ml of lemon juice.
Step 2. Mix Limoncello & lemon juice
- Mix 150ml limoncello and 75ml lemon juice together. Taste the mix – if you find it not too tangy, add more lemon juice. Note that the taste of this mix should be tangier than your normal taste, as you will soak sweet ladyfingers in and the cream mixture is also sweet.
Step 3. Prepare creamy mixture
- Pasteurize the eggs: Use a double boiler (or place a bowl on top of the pot, making sure that the bottom of the bowl does not touch the bottom of the pot) to heat a mixture of egg yolks and sugar, beat it gently using a whisk to dissolve completely and reach a temperature of 140-160°F (60-70°C) for pasteurization. Make sure to whisk the mixture continuously and evenly so the egg yolks are not cooked.
- Mash mascarpone: Once the mascarpone comes to room temperature, in a mixing bowl, start to mash the cheese. Mash it until smooth and creamy. You can use a spatula or a whisker. Then, mix mascarpone cheese with ½ of the lemon zest you got and egg yolks mixture you have pasteurized.
- Whisk whipping cream: In a separate bowl, whip the whipping cream by hand or with a hand mixer until it forms stiff peaks. To learn more about whisking whipping cream, refer to this article.
- Mix altogether: Carefully fold the whipped cream into the mascarpone mixture until fully incorporated. Be gentle to keep the fluffy form of whipped cream.
Step 4: Assemble limoncello tiramisu
- Prepare serving box. Take a serving glass box or glass to assemble the tiramisu in. I used a big glass box and a small glass for this amount.
- Place ladyfinger layer. Begin by placing a layer of ladyfingers at the bottom. Dip ladyfingers into the limoncello mix you prepared at step 2, then place at the bottom of the glass box.
- Add cream layer. Spread a portion of the cream mixture over the ladyfingers.
- Repeat the layering process. Continue to dip and place the second layer of ladyfingers over the cream layer. Then, spread the last portion of cream mixture on.
- Gently tap the box several times on a soft tissue (don’t make it broken please) to achieve an even, flat surface.
Step 5. Chilling
- Chilling is compulsory for limoncello tiramisu. Cover your Limoncello Tiramisu with plastic wrap or a lid. Refrigerate it for at least 4 hours or overnight. This allows the flavors to meld and the dessert to set.
Step 6. Decoration
- Garnish limoncello tiramisu. Just before serving, garnish the top with a final sprinkle of lemon zest for a burst of freshness. Add some colorful berries on, such as strawberry or raspberry, and several slices of lemon to decorate.
Now your limoncello tiramisu is ready to serve! 
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Nutrition Information:
Yield: 4 Serving Size: 200g (1 cup)Amount Per Serving: Calories: 525
