If your taste buds are tired of the same old desserts and your spirit longs for a little Amalfi Coast sunshine, this Limoncello Tiramisu is your golden ticket. A zesty twist on the beloved Italian classic, this no-bake dessert layers bright lemon curd, lush mascarpone cream, and boozy limoncello-soaked ladyfingers into something that’s as refreshing as it is indulgent. It’s like your Nonna went on vacation to Positano and came back with a bottle of limoncello and a new attitude.
This Limoncello Tiramisu isn’t just a summer fling — it’s a year-round showstopper. It’s got the soul of tiramisu, but traded its espresso for citrus and its cocoa for sunshine. No oven required, no sweat broken. Just chill, literally.
Before you start:
First, let’s talk ingredients — because when it comes to flavor, what you put in matters. For starters, use the best limoncello you can find (or make your own, you legend). A cheap bottle will make this dessert taste like Lemon Pledge met a sugar cube in a dark alley. A quality limoncello will give you the bright, floral kick this dessert needs.
Mascarpone should be fresh and full-fat. Don’t sub in cream cheese — this isn’t a bagel. Same goes for the ladyfingers: use the crisp, Italian-style savoiardi. They hold up better to a dip in booze and don’t disintegrate into sadness.
When making the lemon curd, keep the heat low and slow. Yes, it takes patience. Yes, 25 minutes of stirring sounds like a culinary punishment. But that creamy, tangy payoff? Worth every second. Bonus: you’ll end up with extra lemon curd. Slather it on toast, spoon it over ice cream, or just eat it with a spoon while standing in front of your fridge — no judgment here.
And finally, let the tiramisu rest. Overnight in the fridge is ideal. The flavors need time to mingle and mellow, and the texture becomes impossibly silky. This is not a dessert for the impatient, but it is one that rewards the wise.
Final Thoughts
Limoncello Tiramisu: Creamy, Boozy, and Bright
Sunshine in a dish — regrets not included.
- Prep Time15 min
- Cook Time30 min
- Perform Time6 hr
- Total Time6 hr 45 min
- Yield12 servings
- Energy356 cal
The ingredients:
For the lemon curd:
- 3 eggs at room temperature
- 1 cup sugar
- ¼ cup fresh lemon juice
- zest of 2 lemons
- 1 cup butter at room temperature
For the tiramisu
- 1¼ cups heavy whipping cream
- 2 cups mascarpone cheese
- ⅓ cup sugar
- 2 teaspoons vanilla extract
- zest of 1 lemon
- 24 ladyfingers
- ½ cup limoncello
- 1 cup lemon curd
The Method:
Make the lemon curd:
Prepare the lemon curd by gathering all of the ingredients first. Whisk the eggs in a bowl until completely combined.
Add the eggs, sugar, lemon juice, and zest to a medium saucepan. Whisk to fully incorporate.
Add the butter in pieces and continue to whisk over the lowest heat until the butter melts.
Using a rubber spatula, stir continuously for 25 minutes. Turn the heat to medium-low and continue stirring until the curd thickens and turns a creamy, opaque color (about 5 minutes).
Immediately transfer the curd to a bowl and continue stirring for a couple of minutes while it cools. If desired, pass through a mesh strainer to remove any solids.
Make the tiramisu
Beat the cream to soft peaks in a medium bowl. Set aside.
Beat the mascarpone, sugar, and vanilla in a separate bowl until thick and smooth. Add the lemon zest and stir with a rubber spatula to fully incorporate.
Add the whipped cream to the mascarpone mixture in thirds, folding gently just until incorporated after each addition.
Place the limoncello in a small shallow bowl. Briefly dip the ladyfingers in the limoncello on both sides. Place the moistened ladyfingers in the bottom of a square 8×8 or 9×9 baking pan to cover the bottom surface. Trim any ends as necessary to make them fit in one flat layer.
Use half of the mascarpone mixture to cover the ladyfingers. Spread it out evenly with an offset spatula or the back of a spoon.
Add half of the lemon curd to the top of the mascarpone cream layer and spread it out evenly.
Add another layer of dipped ladyfingers, then a layer of the other half of the lemon curd. Finally, spread or pipe the remaining mascarpone cream mixture over the top.
Place the tiramisu in the refrigerator for at least 6 hours (or overnight) before serving.
Just before serving, garnish with fresh lemon zest.
- Amount per serving
- Calories356
- % Daily Value*
- Total Fat23 g29.49%
- Total Carbohydrate29 g10.55%
- Protein3.6 g7.2%
NOTE: These nutritional values have NOT been verified by any laboratory. They are estimates based on publicly available information to help you make informed food choices.
calorieking.com
