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Limoncello Tiramisu Recipe
Ben Carraoli

Limoncello Tiramisu Recipe

I recently made this Limoncello Tiramisu, and let me tell you—it’s a citrus lover’s dream! The bright, zesty flavor of lemons combined with the creamy mascarpone made every bite feel like a little slice of Italy. I love how simple it is to assemble yet feels so special for a dinner party or just a cozy night in.
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Total Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Limoncello – Italian lemon liqueur made with vodka. I like brands without artificial coloring for a clean taste.
  • Granulated sugar – Sweetens both the syrup and cream. I prefer using fine sugar for smooth incorporation.
  • Lemon juice – Always fresh; bottled juice just doesn’t have the bright flavor that makes this tiramisu shine.
  • Mascarpone cheese – Rich and creamy slightly less tangy than cream cheese. Full-fat and cold works best to prevent curdling.
  • Lemon curd – I usually buy a jar for convenience but homemade lemon curd makes it extra special.
  • Heavy whipping cream – For that fluffy decadent texture in the mascarpone layer.
  • Ladyfinger cookies – Also called Savoiardi. Crisp cookies prevent a soggy dessert; never use soft ladyfingers.

Method
 

  1. Combine limoncello, sugar, water, and a little lemon juice in a shallow dish. Dip each ladyfinger for just 1–2 seconds on each side. I like keeping them slightly crisp to prevent a soggy base.
  2. Whip heavy cream until soft peaks form. In a separate bowl, gently fold mascarpone, lemon curd, sugar, and lemon juice together. Then carefully fold in the whipped cream to create a smooth, airy cream.
  3. Start with a layer of dipped ladyfingers, followed by a generous layer of lemon mascarpone cream. Repeat until your dish is full, finishing with cream on top. I usually smooth the top with a spatula for a clean look.
  4. Cover the tiramisu and refrigerate for at least 6 hours, but overnight is ideal. This allows flavors to meld beautifully and gives the dessert its signature creamy texture.

Notes

  • I always use cold mascarpone to prevent curdling.
  • Dipping ladyfingers briefly keeps them from becoming mushy.
  • Whip cream to soft peaks before folding for a light, airy texture.
  • Refrigerate overnight whenever possible—trust me, it’s worth the wait.
  • I sometimes sprinkle extra lemon zest on top for a pop of color and flavor.