If you're in the mood for something sweet and refreshing, this limoncello tiramisu is the perfect dessert! It's got the same texture as the classic tiramisu but made with layers of fluffy mascarpone cream, limoncello, and lemon curd instead. It's sure to be a huge hit with everyone. Plus, it's super easy to make!
Contents
⭐ Why this recipe works
There's lots to love about tiramisu recipes! They're easy to make, great for storing in the fridge or freezer, and always a crowd-pleaser!
The flavors of this Limoncello tiramisu are quite the opposite of the classic version with coffee, as this variation is all about strong lemon flavor and fresh blueberries.
The mascarpone cream is light and airy, making it the perfect base for the tiramisu. Limoncello liqueur gives the dessert a refreshing kick along with the tartness of the lemon curd while still maintaining the rich flavors of the classic tiramisu.
Italian lemon desserts like this tiramisu are perfect for making in advance, which is great for when you're planning events ahead like BBQs and fancy dinner parties because you can prepare them the day before.
It's easy to make too for any level home cook with just a few ingredients like blueberries, ladyfingers, lemons, mascarpone, Limoncello liquor, and some pantry staples.
🍽 Key ingredients
To make this delicious Limoncello tiramisu, you'll need a few basic pantry staples like eggs and sugar, plus some fresh blueberries for the topping and a bottle of Limoncello to give the dessert some oomph. That's it!
Simple lemon syrup - This easy syrup is made with water, sugar, and Limoncello. It's the perfect way to incorporate some additional lemony flavor into the tiramisu without making it too sweet.
Limoncello - A classic Italian liqueur, Limoncello gives the tiramisu a lovely citrus flavor. You can find it in most liquor stores.
Limoncello curd - The homemade curd is made with a mixture of Limoncello, lemon curd, egg yolks, lemon zest, and sugar. It's slowly whisked over boiling water to create a silky smooth curd with Limoncello liqueur.
Mascarpone cheese - Mascarpone is an Italian cheese made from cream, and it gives the tiramisu its signature light and fluffy creamy texture.
Egg whites - Egg whites are whipped into stiff peaks and folded into the mascarpone mixture to create a stable base for the tiramisu.
Ladyfingers - The ladyfingers are soaked in the lemon syrup and then layered with the mascarpone mixture.
Blueberries - Fresh blueberries are the perfect way to top off this refreshing tiramisu to give color and sweetness!
Substitutions
Blueberries
Depending on the season, you may not have blueberries around in the grocery store. But you can use any type of berry to go on top, like cherries, raspberries, blackberries, etc. Or even mango slices for something more tropical.
Limoncello
If you don't want to use alcohol in the tiramisu, you can substitute it with lemon juice. Just add a little extra sugar to sweeten it up.
Mascarpone cheese
A good substitute for mascarpone is cream cheese or even ricotta cheese. Just make sure to drain any excess water from the ricotta before adding it to the recipe.
🔪 How to make
This Limoncello tiramisu is easy to make and takes just 30 minutes to prepare. Just follow my step-by-step instructions, and you'll have a delicious dessert that's sure to impress!
Preparations
- Make the simple lemon syrup by adding 1 cup of water, ½ cup of sugar, lemon juice from 2 squeezed lemons, and 1 cup of Limoncello to a saucepan over medium-high heat.
- Stir constantly to incorporate the syrup until the sugar has dissolved, then pour it into a bowl to cool.
- Heat a saucepan half-filled with water until boiling, then place a large bowl over the pan so that the water isn't touching the bottom of the bowl.
- Separate the egg yolks from the egg whites and place the yolks in the bowl with ¼ cup of sugar, ½ cup of Limoncello, grated lemon zest, and ¼ cup of lemon curd.
- Whisk the lemon curd ingredients continuously for 5 -7 minutes until the curd thickens and becomes silky. The bowl should get hotter as the steam heats the bowl over the boiling water, so it may take longer for the mixture to get thick like ribbons when letting it drop from a spoon.
- Once it's at the right thickness, take the bowl of the pan and let the curd cool.
- Now make the stiff peaks by whisking the egg whites and ¼ cup of sugar in a bowl with an electric whisk until the mixture becomes like clouds. (When you turn the bowl upside down the stiff peaks shouldn't move).
- Make the mascarpone cream by breaking up 2 cups of mascarpone in a bowl until soft, then add the lemon curd mixture and gently incorporate with a spatula.
- Fold in the stiff peaks bit by bit until completely mixed.
- Grab a small dish deep enough to hold the cooled lemon syrup and soak the ladyfingers in it for 2 seconds each.
- Assemble a layer of soaked ladyfingers in a glass baking dish, then spoon over a bit of the mascarpone filling until it completely covers the first layer of ladyfingers.
- Repeat with the remaining ladyfingers and finish with the mascarpone mixture.
- Cover the dish with plastic wrap and store it in the fridge for a minimum of 4 hours and overnight for best results.
- Before serving, sprinkle blueberries over the top. Whisk together about ¼ cup more lemon curd with some limoncello until runny, and drizzle this over the top of the blueberries.
💭 Cooking tips
Don't leave the ladyfingers in the syrup
2 minutes is all it takes for the ladyfingers to soak up the lemon syrup. overdoing it will cause them to fall apart.
Add the stiff peaks to the mascarpone gradually
Adding the egg whites all at once will deflate all those beautiful stiff peaks you just made. So take your time and add them in slowly bit by bit until they're all incorporated into the mascarpone filling.
📖 Variations
This tiramisu is delicious as it is, but there are a few ways you can change it up to suit your taste.
Make a mascarpone whipped cream filling
Substitute the egg whites for heavy whipping cream and beat the whipping cream and powdered sugar (½ cup) until fluffy peaks, then fold that into the mascarpone cheese.
Mix ¾ of it with the lemon curd mixture and layer them as instructed but finish with a mascarpone whipped cream layer.
Add more liqueur
Feel free to add more limoncello or even another type of liqueur to the recipe. I have used baileys before, and it's a lovely addition.
Top with chocolate
Grate some dark chocolate over the top of the tiramisu for a delicious finishing touch.
🥗 What to serve with
I love eating a slice of Limoncello tiramisu with a cool drink or even a fruit salad for something lighter and healthier. Here are 3 easy homemade treats to accompany the tiramisu Italian lemon dessert.
Watermelon lemonade
Summertime is all about citrus fruits, berries, and melons. And that's why we paired this delicious citrus tiramisu with a glass of refreshing watermelon lemonade! It's perfect on a hot summer's day and can be made with or without alcohol.
Spicy hot chocolate
This tiramisu is also great with a cup of hot chocolate - especially if you make it spicy!
Zesty fruit salad with sour cream dressing
For a lighter option, serve the tiramisu with a zesty fruit salad. You can make one with oranges, apples, bananas, and cantaloupe - and mixed in sour cream and lemon juice dressing. Yum!
🙋 Frequently asked questions
Can you make tiramisu without ladyfingers?
Yes, you can make tiramisu with biscotti if you don't have ladyfingers. They have nearly the same texture and shape, making them a perfect substitute. Alternatively, you can use pound cake cut into squares.
Is tiramisu a good make-ahead Italian dessert?
Yes, Limoncello tiramisu is perfect for making ahead. It needs to be refrigerated for at least 4 hours, but overnight is best. This gives the flavors time to meld and the tiramisu to firm up.
🥫 Storing
Leftover tiramisu can be stored in the fridge for up to 3 days. It can also be frozen, although the texture of the ladyfingers may change slightly.
To refrigerate - Whatever leftovers you have can easily be refrigerated for 3 days. Just cover the dish with plastic wrap or transfer the ingredients to a smaller airtight container.
To freeze - Place leftover tiramisu in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before eating.
Ways to use up leftover tiramisu:
If you have any tiramisu left over, there are plenty of ways to use it up.
Here are a few ideas:
- Spoon it over ice cream as a topping
- Use it as a filling for crepes or pancakes
- Spread it on top of pound cake or cupcakes
- Make tiramisu trifle by layering it with fruit and whipped cream
🍳 Related dessert recipes
If you love my lemoncello tiramisu recipe. Try one of these fantastic dessert recipes for your next meal including my no-bake reese's pie recipe.
🍳 Serving size
This Limoncello tiramisu recipe is quite large and easily gives you 12 to 14 servings. If you want to make a smaller version rather than a family size, just half the quantity of ingredients.
This tiramisu recipe is the perfect Italian dessert for any occasion. It's easy to make, can be made ahead of time, and is always a hit with family and friends. Serve it with a glass of watermelon lemonade or a cup of hot chocolate for a delicious treat.
🍳 Watch how to make it
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Try one of my comfort dessert recipes for your next meal! And if you have any questions, I'm here to help!
📋 Recipe
Limoncello Tiramisu
Ingredients
- 2 lemons - juice and zest
- 1 ½ cups limoncello - divided
- 1 cup sugar - divided
- 1 cup water
- 6 large eggs - whites and yolks separated
- 1 small jar lemon curd
- 2 cups marscarpone
- 40 units lady fingers
- 1 ½ cups blueberries - fresh
Instructions
- Put the lemon juice, 1 cup of the limoncello, ½ cup sugar and the water in a small saucepan and bring to a boil. Let it boil for about 4 - 5 minutes, stirring constantly to dissolve the sugar, then set aside and allow to cool completely.
- Put a medium/large pot of water to boil, then in a heat safe bowl that is large enough to fit on top of the pot, beat together the egg yolks, ¼ cup of lemon curd, the lemon zest, th¼ cup of sugar and ½ cup of the limoncello.
- Put this bowl over the boiling water, and whisk constantly, scraping down the sides for about 5 minutes, or until the mixture thickens and makes ribbons when dropped on the surface. Remove from heat and allow to cool.
- Put the egg whites and remaining ¼ cup of sugar in a bowl, and use an electric mixer to beat until firm peaks form and set aside.
- Put the mascarpone in a large bowl, and stir with a wooden spoon until broken up and soft. Add the cooled egg yolk/lemon mixture and gently fold together with a spatula. Begin to fold in the egg whites a little at a time, until the mixture is light and completely blended.
- Pour some of the cooled syrup into a small dish - no deeper than ¼". Begin to gently soak the lady fingers - one at a time - by rolling them gently in the syrup. Don't leave them in the syrup long as they will fall apart.
- Line the bottom of a 9x13" casserole dish with an even layer of lady fingers, then spread ½ of the mascarpone mixture evenly over the top. Repeat with another layer of lady fingers and custard, then cover and refrigerate overnight or for at least 4 hours.
- Before serving, sprinkle blueberries over the top. Whisk together about ¼ cup more of lemon curd with some limoncello until runny, then drizzle this over the top of the blueberries
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